Hariyali chicken kebab is a Punjabi dish and a very delicious appetizer, served with green chutney. Boneless chicken pieces are marinated in yogurt, mint- coriander and spices, then they are skewered and cooked.
Chicken is considered to be healthy and a lean meat because it has less saturated fat and calories than any other red meat. It is loaded with lot of protein, minerals and vitamins. The protein in chicken leads to muscle growth and development.
Chicken has phosphorus along with calcium which are good for bones. It increases immunity, keeps heart healthy and good for growing children. It is an excellent source of zinc, iron and Vitamins B6, B12 and D.
Chicken kebabs are easy to make with very less ingredients. The more one marinates, the kebabs are tastes better as the masala gets coated nicely when it is cooked. Cooking in an oven was very convenient but if you don’t have one ,can be cooked in a gas stove. It goes well with spicy green chutney.
Usually I marinate the chicken pieces overnight so that the ingredients are well mixed with the chicken pieces and the chicken kebabs are soft with lot of flavour and taste once it is cooked. In the marination onion and capsicum which are cut in square shape are also put. The chicken pieces along with onions and capsicum are threaded in wooden skewers and cooked in tandoor, here I am using electric oven.
SERVES : 3-4 PEOPLE
INGREDIENTS
- Coriander,mint,methi leaves 1 cup
- Green chillies 2
- Garlic 4-5
- Ginger 2″
- Cashew 3-4
- Lemon juice 1 tbsp
- Boneless chicken 1/2 kg
- Onion cut in square shape 1
- Capsicum cut in square shape 1
- Garam masala 2 tsp
- Hung curd 3 tbsp
- Salt
METHOD
Wash and completely drain the water from mint leaves, Coriander leaves, methi ( fenugreek) leaves. Add this to a blender along with green chillies, hung curd, lemon juice, ginger, garlic, garam masala, cashews and salt.
Wash the boneless chicken nicely, drain the water completely and add into the above mixture. Add the cut onions and capsicum too. Mix it well. Marinate over night or 4-5 hours in a refrigerator.
If you are taking wooden skewers dip the skewers in water for sometime. Take it out wipe it clean and line the chicken, capsicum and onions alternately.
Preheat the oven for ten minutes for 225°C. Keep the chicken skewers in a tray, after greasing the tray with olive oil. Grill for 10 minutes in the middle rack. Turn chicken to the other side and grill again for 10 minutes. Add little oil on top of chicken, keep on the top rack and grill on both sides for another 1-2 minutes.
Serve hot with any green chutney.
Note: skewers are soaked in water so that it doesn’t catch fire.
For making hung curd add it in a strainer or muslin cloth and hang it, till all the water drains out.
Marinating overnight helps the masala to soak in the chicken and kebabs tastes better.
Serve hot with lemon wedges.