Hariyali Chicken Kabab

-

        HARIYALI CHICKEN KABAB




Hariyali Chicken Kabab is a classic Northern Indian starter or snack. Marinated with green paste made with green chilli, corriander and mint leaves along with yogart, thread onto skewers and then grilled to perfection.

Tips to make Hariyali Chicken Kabab

- For healthier version, i like using chicken breast for this recipe. Feel free to replace with chicken thighs if you prefer and using low fat or fat free yogart. If you are using chicken breast, make sure you marinate it at least 4 hours or better yet, overnight to develop enough flavour.

- You could also add in extra vegetables, like peppers, mushrooms or onions onto the skewer.

- If using bamboo skewers, soak in the water for at least 30 minutes before grilling or else the sticks can burn.

- The Hariyali Chicken Kabab are so versatile, they can be baked/grill in the oven, pan grill on the stove or cooked on the BBQ.

So, roll up you sleeves and let's get grilling!




INGREDIENTS

- 500g boneless chicken breast cut into 1 inch cubes.

To Grind 

- 1 cup fresh corriander leaves

- 1/2 cup fresh mint leaves

- 3/4 cup thick yogart

- 4 cloves garlic

- 1 inch ginger

- 1 green chili

For marination

- 1 tbsp oil

- 2 tbsp lemon juice

- salt to taste 

Extras

- skewers ( if using bamboo skewers soak in water for 30 minutes before grilling)

- melted butter or oil for brushing


METHOD



- Clean and slice chicken into 1 inch cubes.

- Blend the grind ingrediants into a fine paste without adding water. Taste and adjust salt as needed.

- Pour the green paste over the chicken, mix well with oil and lemon juice.

- Allow the chicken to be marinated in it for 4 hours or preferably overnight in the refrigerator.

OVEN METHOD

- Preheat oven to 200c for 10 minutes. Line a baking tray with aluminum foil.

- Oil the skewers, thread cubes of the marinated chickens cubes on each skewers.

- Brush the chicken cubes with butter or oil. Grill or bake for 10 to 15 minutes depending on how thick your chicken is and how high your heat is. Turning the skewers sticks in between until the chicken is cooked. ( Brush some additional butter/oil when you turn the sides in between).

STOVETOP METHODS

- Place a pan on medium heat. Lightly brush the pan with some oil. Place the chicken skewers (don't overcrowd the pan). Drizzle some butter or oil on the chicken. Once the water from the chicken evaporated, cover for a couple of minutes turning as needed. 

- Serve Hariyali Chicken Kabab with your favorite dippings.  If desired squeeze in some lemon juice before serving. Enjoy!



 I love to know how it turned out! Please let me know by leaving a review below or snap a photo and share it on Instagram, be sure to tag me @_casualcook_











Comments

Post a Comment

Popular posts from this blog

Basque Burnt Cheese Cake

-
Image
       BASQUE BURNT CHEESECAKE  It is a no crust cheesecake with a rustic appearance. A soft gooey centre and not overly sweet with a hint of burnt caremal from the burnished top. This cheesecake is truly something to love.  TIPS TO BAKE BASQUE BURNT CHEESE CAKE : Make sure all ingredients are in room temperature. It ensures a smooth mixture. : Time and temperature are the most important parts of this recipe. I'm using a 6-inch cake pan. In my convection oven, I bake it at 200c for 40 minutes. (But time may vary depending on your oven). You should not bake the cake longer then indicated, even if it looks a bit wobbly in the centre. If you leave in the oven too long it will result a curdle cheesecake texture. Even though you want the cake to look dark, you don't want it to burn. If it gets too dark fast while baking, cover with aluminum foil. Should you find that your cake is almost close to baking but hasn't taken on the colour you like. What you can do is turn on the grill
Read more

Chicken Tikka Butter Masala

-
Image
 CHICKEN TIKKA BUTTER MASALA A creamy yet mildly spiced chicken dish that gives an irresistible aroma. Rich and creamy with bites of chicken . This is what call pure pleasure. Some notes on making Chicken Tikka Butter Masala - I'm using skinless chicken breast for this recipe. The chicken is marinated for at least 1 hour or overnight for better result. This give the yogart time to tenderize them, building a better result when cooking over high heat. You can use chicken thigh instead if you wish. Go with what you like. - This is a simplified recipe adapted for home use and is made without using a tandoor oven. I'm using regular non stick pan over high heat to sear the chicken. Avoid over crowding the pan helps char ( not burn) the chicken pieces instead of simmering in juices. Chicken pieces should be golden brown and slightly dark brown on the edges. - This recipe normally requires kasoori methi (dry fenugreek leaves) . It is added to the dish a very small amount. The earthy fl
Read more

Sushi Rolls

-
Image
How To Make Sushi Rolls Hi guys!! For todays recipe I'll be showing you hot to make sushi rolls. Sushi is a traditional Japanese dish made with dried seaweed and cooked rice rolled with your selections of fillings. My daughter's favourite dish is sushi. Recently she's been bugging me almost every day to make sushi. At first this task was quite daunting to me. I had seen the chefs at the Japanese restaurants make sushi when we went out for dinner . It seemed so complicated and precise. How was I supposed to replicate that? So I did a little research and to my immense relief .. you dont need much to make sushi. Sure you need a few essentials like a bamboo mat and seaweed but the fillings are customisable leaving you with an endless array of options. It's also a great activity to do with your kids! Since it's the quarantine period I was a little worried on where I was going to get my ingredients. Lucky for me almost everything I needed was available online. So my daugh
Read more