Chicken Hariyali Kabab

Recipes by Afroza Naznin


Chicken breast 400 gm. boneless
Thick curd 3 tbsp.
Lemon juice 2 tsp.
Coriander leaves 1 cup
Mint leaves 1 cup
Methi leaves (fenugreek) chopped 1/2 cup
Spinach leaves, chopped 1/2 cup
Ginger piece 1-1/2 inch
Garlic 6-8 cloves
Green chillies thinly chopped 4-5
Red chilli powder 1/2 tsp.
Coriander powder 2 tsp.
Garam masala powder 1-1/2 tsp.
Butter 1 tsp.
Cooking oil 2 tbsp.
Salt to taste
Bamboo skewer stick


Wash the chicken breast and cut into medium size chunks. Apply salt, butter, lemon juice and red chilli powder on it and keep aside for 10-15 minutes.
In the meantime, chop the methi leaves thinly, boil it in little water and drain aside. Combine the boiled methi, spinach, coriander-mint leaves, ginger, garlic and green chillies. Grind this into a smooth paste.
Now add curd and spices in ground paste of leaves and coat the chicken pieces in it. Cover the marinated chicken and keep it aside for at least 20 minutes. Soak the wooden skewers in normal water for about 4-5 minutes. Apply some oil on the skewers and arrange the pieces of chicken onto the skewers. Spread some more oil on top of the chicken pieces.
Preheat the oven at degrees 350 F for 5 minutes and place the skewers in the oven. Leave to grill for about 15-18 minutes. Keep checking and turn the skewer sticks to cook evenly from all the sides. Grill till the kebab is well done. Arrange on the serving plate and serve hot.

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