Servings: 2
Cooking / Baking Temperature: 85.C
Serving Temperature: 80 .C
Cooking Time: 12 minutes
Prep Time: 10 minutes
Total Time: 22 minutes
INGREDIENTS
1/2 kg boneless chicken chunks
1+1/2 cup fresh coriander leaves
1/2 cup fresh mint leaves
6-8 spinach leaves
4 green chilli peppers
4 cloves garlic
1/2 inch piece ginger
1 teaspoon cumin powder
1 teaspoon coriander powder
1 teaspoon salt or to taste
1/4 cup lemon juice
1/2 cup thick yogurt
2 tablespoons gram flour
2 tablespoons ghee
PREPARATION
Mix together coriander, mint, spinach, green chilli peppers, garlic, ginger, olive oil and lemon juice.
Pour the green sauce into yogurt; add salt, gram flour and dry spices, Mix well.
Marinate chicken in the green yogurt sauce for at least 30 minutes. It’s better to do it overnight and be done with the marinating part to save time. Heat an outdoor grill or indoor skillet grill. Thread the chicken pieces on skewers or drop them just like that on the lightly greased skillet. Cook till the chicken is nicely charred on outside and no more pink inside. Serve hot with naan, paratha or saffron rice. For condiments, fresh salad in lemon juice, hummus, cumin raita, sweet and sour tamarind chutney really go great with Pahadi Kebab.
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