CHICKEN HARIYALI KEBABS

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‌1. Cut chicken into strips. Drain on a kitchen towel.

‌2. Marinade the strips.

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‌3. Bamboo skewers.

‌4. Thread the chicken pieces onto the skewers.

‌5. Grill the chicken kebabs.

‌6. Serve the Kebaba on a platter.


CHICKEN HARIYALI KEBABS :

Ingredients for the marinade:

500 gm chicken, boneless chicken cut into strips
10 - 15 green chillies ( depending on how spicy your chillies are! )
1 cup curds
1 tsp ginger paste
1 tsp garlic paste
1 /2 cup picked coriander leaves
pinch of turmeric powder
a pinch of garam masala
salt to taste
25 wooden skewers
butter for brushing
lemon

Method :

1. Cut the chicken into strips. Drain on a kitchen towel. Place on a shallow dish.
2. Combine the first nine ingredients.
3. Pour over the chicken. Toss to coat well. Cover and marinate in refrigeration for at least 2 hrs stirring mixture occasionally.
4. Soak bamboo skewers in cold water to prevent them from burning.
5. Thread the chicken pieces onto the soaked skewers working the skewer in and out of the chicken meat, down the middle of the chicken piece, so that it stays in place during grilling.
6. Brush the chicken with the reserved marinade.
7. Place a grill pan over medium heat in oven and brush butter to it to prevent meat from sticking.
8. Grill the Chicken Kebabs 5 minutes on each side until brown & cooked.
9. Squeeze a little lime . Serve Kebabs on a platter

* If u don't have an oven, then.....

1. Follow the first six steps.
2. Place a shallow pan on the gas over low heat & melt a spoon of butter.
3. Shallow fry the chicken satays till light brown on both sides. Fry only 5 at a time.
4. Serve with salad.