1 kg boneless chicken, cut into 1 1/2" pieces
4-5 tbsp ginger-garlic paste
2 tsp chili powder
2 tbsp garam masala powder
3/4 cup thick curd (yogurt)
1/2 cup thick cream
1 small bunch coriander leaves
1 small bunch mint leaves
10-15 spinach leaves
3 tbsp lemon juice
Salt to taste
Oil for basting

Murgh Tikka Haryali

1. Marinate the chicken with salt, chili powder, lemon juice and keep aside.
2. Grind the coriander, mint, and spinach leaves to a fine paste. Mix this paste with yogurt, cream, ginger-garlic paste and garam masala. Apply this paste to the chicken pieces and refrigerate overnight.
3. Remove the chicken pieces from the refrigerator at least 1 hour before cooking.
4. Grill the chicken pieces on skewers or a grilling tray basting over with oil.
5. Cook until chicken is tender and browned on all sides. Serve hot with chutney and onion rings.
   Serves: 8-10
   Preparation time: 15-20 minutes excluding marinated time