Harabhara Chicken Kebab
Chicken cooked with green paste and spices.
Cuisine
Indian
,
Mughlai
Servings
Prep Time
6
people
10
minutes
Cook Time
Passive Time
30
minutes
5
minutes
Servings
Prep Time
6
people
10
minutes
Cook Time
Passive Time
30
minutes
5
minutes
Ingredients
3
TBLSP
Ginger garlic paste
1
Lb
Chicken [with bones]
cut to small pieces
3
TBLSP
Pudina Chutney
Recipe in chutney and sauce
3
TBLSP
Coriander Chutney
Recipe in chutney and sauce
1/2
tsp
Turmeric Powder
1/2
tsp
Red chili powder
1/2
tsp
Salt
1/2
tsp
black pepper powder
4
TBLSP
Lemon juice
3
TBLSP
olive oil
Instructions
Add oil to a pan and add ginger garlic paste. Saute for 2 mins till the raw smell goes away.
Add chicken pieces to the pan along with pudina chutney and coriander chutney. Mix everything well. Cook for 5 mins.
Add salt, turmeric powder and red chili powder. Cook on low to medium flame for 5 mins.
Add 1/2 cup water and black pepper powder and keep cooking till chicken is cooked and water dries up.
Serve as an appetizer or as a side dish with daal chawal.