Hariyali Chicken Kabab By Muhammad Iqball Hossain
By Muhammad Iqball Hossain
Ingredients
400 gram boneless chicken breasts
3 tablespoon thick curd
2 teaspoon lemon juice
1 cup coriander leaves
1 cup mint leaves
1/2 cup methi (fenugreek) leaves, chopped
1/2 cup spinach leaves, chopped
1 1/2 inch ginger piece
6-8 cloves garlic
4-5 green chilies, thinly chopped
1/2 teaspoon red chili powder
2 teaspoon coriander powder
1-1/2 teaspoon garam masala powder
1 teaspoon butter
2 tablespoon cooking oil
Salt to taste
Bamboo skewer sticks to grill
Preparation Method
1. Wash the chicken breasts and cut into medium size chunks. Apply salt, butter, lemon juice and red chilli powder on the pieces and set aside for 10-15 minutes.
2. In the meantime, chop the methi leaves thinly, boil in a little water and drain. Combine the boiled methi leaves, spinach, coriander and mint leaves, ginger, garlic and green chilies. Grind into a smooth paste.
3. Now add the curd and dry spices to the green paste and coat the chicken pieces well. Cover the marinated chicken pieces and keep aside for at least 20 minutes, so that thearoma and flavours of the green paste and spices are absorbed.
4. Soak the wooden skewers in normal water for about4-5 minutes. Apply some oil to the skewers and arrange a few chicken pieces on each. Brush some oil on the chicken pieces.
5. Preheat the oven to degrees 350F (177 Celsius) for 5minutes, and place the skewers in the oven. Leave togrill for about 15-18 minutes.
6. Keep checking and turning the skewers to cookevenly from all the sides. Grill till the kababs arewell done.
7. Remove the kababs from the skewers and arrangeon a serving plate. Serve hot with lemon wedges,cabbage kachumber or chopped salad, and spicy green chutney.
The writer is Chef De Partie at Westin Dhaka.
Photos: Courtesy.
