Friday, September 12, 2008

Chicken Hariyali Tikka

1 cup finely chopped fresh cilantro
1/2 cup finely chopped fresh mint leaves
1 tablespoon ginger garlic paste
1 tablespoon lemon juice
1 tablespoon green chile paste
1 tablespoon salt
1 pound skinless, boneless chicken breast halves - cut into chunks

In a large bowl, grind together the cilantro, mint leaves, ginger garlic paste, lemon juice, green chile paste, and salt. Place the chicken in the bowl, and rub with the mixture. Cover, and refrigerate 2 to 3 hours.
Preheat the oven broiler. Lightly grease a baking dish.
Place the chicken in the baking dish, and broil 20 minutes, or until chicken juices run clear.

Nutritional Information
Chicken Hariyali Tikka
Servings Per Recipe: 4
Amount Per Serving
Calories: 146

Total Fat: 2.8g
Cholesterol: 65mg
Sodium: 1966mg
Total Carbs: 2.9g
Dietary Fiber: 0.3g
Protein: 23.9g

1 comment:

Indian Food said...

Nice recipe for dry chicken hariyali. Alternative recipe with (masala) sauce and cilantro-mint paste is at
chicken hariyali recipe