Hariyali Chicken Tangdi/ Kebab

Hariyali Chicken 

If you love chicken kebabs, then this is one finger-licking recipe! I love the taste of coriander leaves with ginger+garlic and green chilies and combined with chicken it just tastes yummy.

As a dietitian I love this as this makes a healthy recipe considering:

1. there is very little oil
2. the addition of greens (coriander and mint) increases the iron, fibre and antioxidant content of the dish.
3. it’s a protein dish (and hence tends to keep you full for a longer period) and makes for a great appetizer.

Ingredients for Hariyali Chicken Tangdi: Serves 4

• Chicken drumsticks: 8 nos.
• Coriander leaves (cilantro):1 big bunch
• Mint leaves (optional): 6-8nos.
• Garlic: 8-10 cloves
• Green chilies: 2-3 nos. (add more if you like it hot)
• Salt: to taste
• Curd/yogurt: 3-4tbsp
• Ginger+garlic paste: 2tsp
• Red chili powder: 2tsp (add more if you like it hot)
• Coriander powder: 1 tbsp
• Cumin powder: 1tsp
• Garam masala: 1tsp
• Oil: 2tsp
• Lemon juice: 3tsp

Method:

1. Remove the skin from the drumsticks, make horizontal slits with a sharp knife.
2. Make a first marinade with ginger+garlic paste, salt, lemon juice, and the spice powders(red chili, cumin, coriander, garam masala). Taste for salt.
3. Work the marinade well into the drumsticks and leave aside while you make the second marinade ready.
4. Put the yogurt, salt,coriander leaves, mint leaves, garlic and green chilies and grind to a fine paste (do not add any water if possible). Check for salt.
5. Add the second marinade and the oil to the drumsticks. Rub it well into the slits.
6. Let it marinade in the fridge preferably overnight or for at least 2-3 hours.
7. Preheat the oven to 180C (350F).
8. Place the drumsticks on a baking tray and bake for 30-35 mins turning once halfway through.
9. Remove from the oven. You can sprinkle a little chaat masala (optional)
10. Serve with mint chutney (or mint-yogurt dip), raw onions and lemon slices.

Note:

• You can make kebabs with breast pieces if you wish. Vegetarians can use paneer instead of chicken.
• If you like it mild-you can reduce the green chilis.
• If you want a darker green colour-then you can add some palak(spinach leaves) along with the coriander and mint leaves (when making the second marinade).