Recipe - Murgh Haryali (Cilantro-Chicken Kebabs)

3 Chicken breasts; skinned
and boned
(net weight after boning 2
One half lbs)
1 teaspoon Salt
1 tablespoon Besan
1 Lemon
6 tablespoon Plain yogurt
1 Cube fresh ginger; (1 inch)
peeled and
Finely grated
One half teaspoon Garam masala
3 Cloves garlic; peeled and
crushed
1 teaspoon Ground cumin seeds
4 Green chillies; stemmed and
cut or sliced up
1 cup Cilantro; stems removed
One half cup Unsalted butter; melted
Sliced onions and cucumbers
for garnish

Cut each breast in half lengthwise and then cut each half crosswise into
three or four equal pieces. Lay the pieces in a single layer on a platter.
Sprinkle the salt and the juice from the lemon over them and rub into the
chicken. Set aside for 20 minutes. Meanwhile, put the yogurt in a small
bowl. Beat it with a fork or whisk until it is smooth and creamy. Add the
ginger, garlic, cumin, cayenne, and garam masala and besan. Stir into mix.
Make a paste out of the green chiles, cilantro and One fourth cup of water in a
food processor. Add the paste to the yogurt mixture. After the chicken has
sat around for 20 minutes, hold a sieve over the chicken pieces and pour
the yogurt mixture into the sieve and push through as much as you can with
a rubber spatula. Mix well with the chicken pieces and refrigerate for 624
hours, in an airtight container. Preheat over to maximum temperature (best
is to use the broiler). Thread the chicken pieces on skewers. Brush the
chicken with half the melted butter and put in the over for about 7
minutes. Take out the baking tray and skewers. Turn the chicken pieces over
and brush with the rest of the butter. Bake for another 810 minutes. Serve
with thick slices of onions, and cucumbers. Serves 46

Recipe By : Sanjiv Singh

Posted to MCRecipe Digest V1 #221

Date: Thu, 19 Sep 1996 09:25:29 0400

From: kmeade@IDS2.IDSONLINE.COM (The Meades)

NOTES : This is one of my favourite appetizers. It was served at our
wedding reception and since then, my wife and I have been trying to
approximate it.