RCI-MT.004.0589.001
Murgh Tikka Haryali
Ethnicity - Punjabi, North Indian Type of meal - Party, Lunch, Dinner
Prep20 min
Cook25 min
Total45 min
Servings4
Difficultyadvanced
Ingredients
- kg : Boneless Chicken1 unit
- : ginger paste5 tbsp
- : garlic paste5 tbsp
- : chilli powder2 tsp
- : garam masala2 tbsp
- : thick Dahi(curd)3/4 cup
- : thick cream1/2 cup
- bunch : Coriander1 unit
- bunch : mint leaves1 unit
- : spinach leaves10-12 unit
- : lemon juice3 tbsp
- 1 unit
- oil for Basting1 unit
Method
1
Cut boneless chicken into 1.5-inch cubes and place in a large bowl.
2
Blanch coriander, mint leaves, and spinach leaves in boiling water for 30 seconds, then transfer to ice water to stop cooking and retain color.
1 minutes
3
Squeeze excess water from the blanched greens and grind them into a smooth paste using a blender or mortar.
4
Combine ginger paste, garlic paste, chilli powder, garam masala, thick dahi, thick cream, green paste, and lemon juice in a bowl.
5
Add salt to taste and mix the marinade thoroughly until well combined.
6
Add chicken cubes to the marinade, ensuring each piece is well coated, and refrigerate for at least 30 minutes for the flavors to penetrate.
30 minutes
7
Thread marinated chicken pieces onto metal or wooden skewers (pre-soak wooden skewers for 30 minutes), leaving slight gaps between pieces for even cooking.
8
Preheat the grill, tandoor, or oven to 200°C (400°F) until hot.
9
Place skewers on the grill grates or in the tandoor and cook for 15-20 minutes, turning every 4-5 minutes and basting with oil to prevent drying.
18 minutes
10
Check that chicken is cooked through (no pink inside and reaches 75°C internal temperature) and has a light charred exterior.
11
Transfer cooked tikka to a serving plate and serve hot with lemon wedges and onion rings.