Description
A spicy tangy beer snack from India
Ingredients
Scale
- 250 gm chicken breast, cut in cubes
- 2 tablespoon thick yogurt
- 1 cup boiled spinach
- ½ cup fresh mint
- ¼ cup fresh coriander
- 1 clove of garlic
- 1 teaspoon grated ginger
- 1 teaspoon coriander powder
- ½ teaspoon garam masala
- 1 teaspoon chili flakes
- 1 teaspoon olive oil
- 2 tablespoons melted butter to coat
- Salt & pepper to taste
- Chat masala to garnish
Instructions
- Heat the olive oil in a pan. Add the ginger, garlic, boiled spinach, coriander powder and garam masala and cook for a few minutes.
- Cool the mixture and blend in a mixer along with the mint & coriander to make a smooth paste.
- Marinate the chicken with this paste, yogurt, salt, pepper & chili for 5-6 hours.
- Put 4-5 cubes of the chicken on a skewer. Brush with some melted butter and grill at 200 degree C for around 10 minutes.
- Turn the skewers around once, and continue grilling for another 10 minutes. Wait till the chicken is cooked and starts to brown on the surface.
- Dust immediately with some chat masala (or simply chopped coriander) and serve hot!
- Prep Time: 5 hours
- Cook Time: 20 mins