kalpana’s la cucina..... spice 4 all seasons: CHICKEN HARIYALI KEBAB

_________________I am Mrs. Kalpana Mhaske, a Home-Maker, from the city of 52-Gates, one of the famous heritage- destination of the world- Ajanta - Ellora Caves, Bibi-Ka- Maqbara (The Taj of Deccan) and Deogiri Fort. i.e. AURANGABAD. I admire cooking - tryout and innovate different cuisines. Basically, both of my gorgeous daughters are foodie, they have always encouraged me in the kitchen and forced to carve a Food Blog, that’s why, I am happy to share the makings with you. I am an artist too. Painting – especially, Canvas-Painting is my one more hobby. In total - Ours is an ART-FAMILY, my husband is an Architect. In the end, I keep the same belief with Louise Fresco - “ Food, in the end, in our own tradition, is something holy. It's not about nutrients and calories. It's about sharing. It’s about honesty. it’s about identity ”

Monday, 9 October 2017

CHICKEN HARIYALI KEBAB

Another recipe for all chicken lovers… its healthy, protein packed and full of vitamins and minerals. And the best part about this recipe that, chicken pieces are baked instead of deep fried. India is land of diversities, which is well portrayed in its culture and cuisine. A land where taste changes at every 100 kms. Hence, it has a wide spectrum of food. Here is an authentic Chicken Hariyali Kebab recipe which is not only quick but can be easily made at home. Few days back, have some guests at home, who admire my food, so want to make something interesting to serve them. This dish is so delicious and easy to make and is baked using very less oil. Plus this will give you all variety of benefits- you will have chicken and goodness of spinach and fenugreek. Serve hot with lemon wedges, spiced onion and schezwan sauce or any dip of your choice.

INGREDIENTS:

500 gms Chicken Breasts / Boneless Chicken

2 tablespoon Ginger-Garlic Paste

2 tablespoon Thick Curd

1 teaspoon Lemon Juice

1 tablespoon Cream [optional]

Salt to taste

2 teaspoon + 2 tablespoon Oil [marination and cooking]

1 teaspoon Turmeric Powder

2 teaspoon Cumin Powder

3 tablespoon Coriander Powder

1 tablespoon Kasoori Methi

1 Big Cup Mint Leaves

2-3 Green Chillies

½ Cup Fresh Coriander

8-10 Spinach Leaves

METHOD:

STEP 1 – Wash the chicken pieces, drain on colander to remove excess water.

STEP 2 – Then take a bowl, add 2 teaspoon oil, turmeric powder, cumin powder, coriander powder, salt and ginger- garlic paste.

Mix it well and make 1 st marination with it.

STEP 3 – Pour this mixture over chicken pieces and marinade it with it.

STEP 4 – Keep it aside for 10-15 minutes.

Blanch the spinach leaves and blend them in mixer grinder and make a fine paste.

STEP 5 – Meanwhile, make green paste with coriander leaves, mint leaves and green chillies. Add in spinach paste, curd and cream and mix well. Don’t use water while making the paste. If needed only add 1-2 teaspoon water.

STEP 6 – Add kasoori methi in it and give a nice stir.

STEP 7 – Marinade chicken with this green paste and keep it aside for 1 hour.

If possible keep marinate longest time possible, 6 hours to 12 hours.[see notes]

STEP 8 – Now after 12 hours, arrange the marinated chicken pieces on an oven-proof baking tray.

STEP 9 – Drop little oil on every piece of chicken and bake them in pre-heated oven at 190 degree Celsius. Bake the chicken for 30 minutes, then flip the chicken pieces and drop oil as earlier and again bake for next 30 minutes.

STEP 10 – By this time, the chicken will be cooked but won’t get that burnt effect. To get that burnt effect, turn the grill mode on in your microwave oven or grill. Grill for 5 minutes on each side of chicken.