GREEN CHICKEN KEBABS
Complete Indian Cooking
by Meena Pathak
Hariyali means 'green' and this dish gets its name from the spinach and lovely fresh green herbs used in the marinade. It is great as a starter but could also be served as a main course with a dal, rice and some bread. A similar dish is made in the southern states of Hyderabad. I love this served with Lentils with cream and butter.
Serves 4
Green Chicken Kebabs
(Hariyali Tikka)
• 150 g (5 oz) spinach leaves
• 25 g (1 oz) fresh mint
• 25 g (1 oz) fresh coriander
• 1 green chilli
• 200 g (7 oz) natural yogurt
• 1 tablespoon garlic pulp
• 1 egg yolk
• 1 teaspoon garam masala
• salt, to taste
• 450 g (1 lb) chicken breast, skinned and cut into 2.5-4 cm (1-1˝ in) cubes
Directions
Bring a large pan of salted water to the boil and blanch the spinach leaves quickly. Drain and refresh by plunging in cold water. Drain again and place in a food processor or blender with the mint, coriander and green chilli. Process to a fine paste and set aside.
Mix the yogurt with the garlic pulp, egg yolk, garam masala and the green paste. Mix well and add the salt. Add the chicken pieces, cover and set aside for 4-5 hours.
The chicken can either be skewered and cooked over charcoal or arranged on a greased tray and cooked under a grill or inside the oven. These kebabs will take about 10 minutes to cook.
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