Chicken Hariyali Tikka
|Chicken breast||500 Gram, cut into pieces|
|Coriander leaves||3⁄4 Bunch (75 gm) (1 Small Bunch)|
|Mint leaves||3⁄4 Bunch (75 gm) (1 Small Bunch)|
|Roasted cumin powder||1 Teaspoon|
|Garlic||8 Clove (40 gm)|
|Lemon juice||1 Tablespoon|
|Chaat masala powder||To Taste|
|Thick curd||100 Gram|
|Red chili powder||1 Teaspoon|
|Garam masala powder||1 Teaspoon|
|Oil||1 Tablespoon (For Brushing)|
Make deep incisions on either side of chicken pieces.
Mix well the curd, salt, red chilli powder, garam masala powder and roasted cumin seed powder.
Grind the mint leaves, coriander leaves, ginger, garlic and green chillies to a thick (haryali) paste.
Add to the curd (mixture).
Add the chicken fillets.
Mix and marinate, covered in the refrigerator for 3-4 hours.
Place the marinated chicken, on the high rack and keep aside for 10-15 minutes (to drain the excess marinade).
Brush the pieces, with a little oil and cook on the high rack on combination-3 for 4:00 minutes.
Reposition the chicken pes.once during cooking.
Brush with a little more oil and grill for 15-20 minutes Reposition several times during cook ing.
Brush with more oil 2-3 times for'.even cooking.