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Monday, January 19, 2015

Chicken Hariyali Kebab


We had a steady stream of guests over the holidays. Especially to cater to the palate of our local friends I chose this mild kebab, which goes really well with wine and beer. I serve this as a starter as Hariyali kebab turns out to be an excellent conversation starter.

Hariyali means green which is the color of the kebab, in this regard this is very different from the other kebabs. The green comes from the paste of cilantro, mint and fenugreek leaves that is used as marinade.


For 4 people. serving size 4 pieces

  • 1lb. boneless chicken breast cut into 2” pieces
  • 4 tbsp. thick curd
  • 1 lemon
  • 1 cup cilantro ( Coriander Leaves )
  • 1 cup mint leaves
  • 1/4 cup fenugreek leaves ( Methi )
  • 1” ginger
  • 5-6 fat cloves of garlic
  • 3-4 green chilies
  • 1/4 tsp. turmeric powder
  • 1/2 tsp. red chili powder
  • 2 tsp. chicken tandoori masala
  • 3-4 tbsp. ghee ( Clarified Butter)
  • Salt to taste


Take chicken pieces and apply salt, lemon juice and red chili powder to it. Keep aside for 10-15 minutes.

In the mean time make a smooth paste of cilantro, mint, fenugreek leaves along with ginger, garlic and green chilies.

In a mixing bowl add curd and all other ground spices and mix them with the green paste. Add chicken pieces to it and mix them well with the marinade so that the chicken pieces are well coated with it. Keep it covered for at least two to three hours.

Soak the skewers in plain water for half an hour to avoid burning. Now arrange chicken pieces on the skewer and apply some clarified butter over it.

Pre heat the oven at 400F and grill them for 12-15 minutes. Turn the skewers once when they are half way through for even cooking.

Remove the kebabs from the skewers and arrange them on a serving plate. Serve with some green chutney and lemon wedge.


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