Recepie Detail



Boneless Chicken    1000              Grams

Chilli Powder          2            tbsp

Coriander              1            Bunch

Garam Masala        2            tbsp

Galic Paste             5            tbsp

Ginger Paste          5            tbsp

Lemon Juice          3            tbsp

Mint leaves            1            bunch

Spinach Leaves      leaf         10-12

Thick Cream          ½          cup

Thick Curd             ¾           cup

Oil                        to fry

Salt                      To taste


  1. Cut the Chicken into 1 1/2" chunks and marinate with salt, chilli powder and lemon juice.
  2. Keep aside.
  3. Grind the Coriander, mint & Spinach leaves to a fine paste.
  4. Mix this paste with dahi, cream, ginger and garlic pastes and the garam masala.
  5. Mix the paste with the Chicken & leave in the fridge overnight.
  6. Remove from the fridge atleast one hour before cooking.
  7. Grill the Chicken pieces on skewers or a grilling tray basting over with oil.
  8. Cook until chicken is tender & browned on all sides.
  9. Serve hot with chutney & onion rings.