Green Chicken Tikka - Murgh Hariyali
1 cup fresh cilantro
1 cup fresh mint
1 green chili
1 lb. chicken cut into small cubes
1 teaspoon red chili powder
1/2 teaspoon turmeric
2 teaspoons garam masala
1 teaspoon amchur/dry mango powder
1 teaspoon cumin powder
1 teaspoon salt
1/4 cup plain yogurt
Mix the cilantro, mint and chili in a blender with 1/2 cup water. Blend to smooth paste.
In a bowl, add the cut up chicken. Add the green sauce and stir to combine.
Add all the dry spices and salt and mix to combine.
Add yogurt and mix to combine.
Cover and set aside in the refrigerator for 1 hour or up to 8 hours. The longer you marinate the better the flavor.
Heat a large skillet and add 2 T. oil to the pan. Add chicken with the sauce and cook for 10 minutes or until chicken is no longer pink.
Serve with steamed rice and roti. Add a sliced onion and lemon wedge.
You can also remove the chicken from the sauce and grill the chicken for 10 minutes. I prefer the chicken sitting in the hot sauce. You can serve as an appetizer or main dish.
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