Murgh Tikka Haryali

Ingredient Name	Unit	Quantity
Boneless Chicken	grams	1000
chilli powder	tsp	2
Coriander	bunch	1
Garam Masala	tbsp	2
Garlic paste	tbsp	5
Ginger paste	tbsp	5
lemon juice	tbsp	3
mint leaves	bunch	1
oil	to fry
salt	to taste
spinach leaves	leaf	10-12
thick cream	cup	1/2
thick Dahi(curd)	cup	3/4
How to make Murgh Tikka Haryali
Cut the Chicken into 1 1/2" chunks and marinate with salt, chilli powder and lemon juice. Keep aside. Grind the Coriander, mint & Spinach leaves to a fine paste. Mix this paste with dahi, cream, ginger and garlic pastes and the garam masala. Mix the paste with the Chicken & leave in the fridge overnight. Remove from the fridge atleast one hour before cooking. Grill the Chicken pieces on skewers or a grilling tray basting over with oil. Cook until chicken is tender & browned on all sides. Serve hot with chutney & onion rings.