Murgh Pahadi Kebab

Making the Chutney Paste

• Handful Coriander
• Some Mint Leaves
• 2-3 Green Chillies

Making the Kebab

• 500 grams of Boneless Chicken Breast evenly cut in equal sizes of 40-50 grams each
• 2 tbsp, mustard oil
• 1tsp Chilli Powder
• 1tsp Jeera powder
• ½ tsp Garam masala
• 1tsp Chat masala
• 2 tsp Ginger Garlic Paste
• ½ tsp Kali Mirch Powder
• 1 tsp Kasoori Methi
• ½ cup Hung Curd
• 1 tbsp roasted gram flour
• 2 squeezed lime juice
• Salt as per taste
• Oil

Making the Chuntey – Accompaniment

• Dhaniya leaves fistful
• Pudina leaves fistful
• Hari Mirch 2-3
• Salt as per taste
• 1 tsp lime juice
• 2 tbsp curd
• 1 tbsp roasted peanut
• 1 Tbsp secret ingredient (You can make it without this also)
• Water as per viscosity

Lets make it

• Take a large Pan/Bowl and mix all the ingredients from Mustard Oil to Roasted Gram Flour
• Add Salt
• Add Green Chutney Paste
• Now add the lime juice and Salt and blend the entire mixture well
• Add the chicken pieces to the mixture and mix well with good coat, let it rest in the refrigerator for 40-45 minutes
• Put the chicken pieces on skewer and put it in the clay pot oven (You can add it to a non-stick pan also – heat the pan, apply oil and put the skewer sticks on the pan)
• Roast till mild brown on all sides with dark shade of green
• Brush hot kebabs with some butter and sprinkle some chat masala
• Serve hot with Mint Chutney

Chutney

• Add all ingredients to blender (Water preferably Cold)
• Blend it well
• Serve it slightly cold