Indian Hariyali Kebab is back with a bang..!!

Tender juicy morsels of chicken marinated in a rich spicy gravy and grilled to perfection- the hariyali kebab is back..!!

We went out to the beach the other day. Since it was a spontaneous decision I did not have the time to make the sandwiches and cupcakes I usually prepare. All I had was a bag of these kebabs soaking in the marinade. So some pita bread, a mint chutney, a tossed vegetable salad, the kebab and cans of coke and sprite, it was..!!

Well.. no one was complaining..!!


  • Chicken  – 1 Kg boneless
  • Almonds – 8
  • Green chili – 6 to 8
  • Garlic – 8 cloves
  • Ginger – about 3 cm
  • Coriander leaves – a handful
  • Mint leaves – a handful
  • Lemon- 1 juiced
  • Cream – 150 ml
  • Salt – as needed
  • Melted Butter – 1/2 cup


  • Cut the chicken into small cubes of even size. Wash well, drain and keep aside.
  • In a grinder jar, combine all the remaining ingredients except the butter. Make a smooth paste out of it.
  • Ina  ziploc bag, combine the chicken and the marinade and give it a toss. Let the chicken soak in the marinade as long as possible, preferably overnight.
  • Prepare your outdoor grill for cooking. If using the oven grill, preheat it till nice  and hot.
  • Thread the chicken pieces onto a skewer.
  • Place the skewers on a hot grill and cook, basting occasionally with butter till done and slightly dark brown in color.
  • Serve with a mint yogurt chutney or plain old tomato ketchup.

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