Murg Tikka Haryali Recipe

Murg Tikka Haryali 


1 kg Boneless Chicken

5 tbsp Ginger paste

5 tbsp Garlic paste

2 tsp chilli powder

2 tbsp Garam Masala

¾ cup thick Dahi

½ cup thick cream

1 bunch coriander

1 bunch mint leaves

10-12 spinach leaves

3 tbsp lemon juice

salt to taste

oil for basting


Cut the chicken into 1½” chunks and marinate with salt, chilli powder and lemon juice, keep aside.

Grind the coriander, mint & Spinach leaves to a fine paste.

Mix this paste with dahi, cream, ginger and garlic pastes and the garam masala. Mix the paste with the chicken & leave in the fridge overnight.

Remove from the fridge atleast one hour before cooking.

Grill the chicken pieces on skewers or a grilling tray basting over with oil.

Cook until chicken is tender & browned on all sides.

Ready to Serve hot with chutney & onion rings.

Be the first to comment

Leave a Reply

Your email address will not be published.


Confirm you are not a spammer! *