Murg Haryali Tangri

Hi Friends,
                Murg Haryali Tikka is one of the favourite Appetiser or Starter from North India. Main ingredient of the recipe are Mint and Coriander. You can add few spoons of spinach puree to make it more healthy and to give more rich green colour to the tikkas...... 

Normally this recipe is cooked with Boneless Chicken but I tried it with chicken drumsticks, which was a huge hit at my place. Hope you all will like it :)

Ingredients:
4-5 chicken drumsticks (boneless chicken is used for this recipe but I used chicken drumsticks)

First Marination:
2 tbsp of lime juice
1/2 tsp salt
1/4 tsp turmeric powder
1/2 tsp ginger-garlic paste

Second marination:
1/2 cup hung curd
1/4 tsp garam masala
Salt acc.to taste
1/4 tsp cumin powder
1/4 tsp red chilly powder
1 tbsp cornflour
Green Paste : 

• 1/4 cup of Mint leaves
• 1/4 cu p of coriander leaves
• 1 green chilly
• 2-3 tsp of boiled spinach (optional)
• 5-6 cloves of garlic
• 1" ginger
• 2 tsp cashew

Method:

• Clean, wash and give 2 slits on each drumstick. Pat dry and keep it aside.
• In a bowl mix all the ingredients of the first marination. Mix well and apply this to chicken drumstick. Rub well and keep it aside for 1 hour.

• Put all the ingredients of green paste into a blender and grind them into a fine paste. Transfer it to a bowl.

• Take marinated drumsticks, add hung curd, salt, garam masala, cumin powder, cornflour and red chilly powder. Mix well.

• Coat the marination nicely on the drumsticks and keep them in the fridge for 3-4 hours.

• Roast the drumsticks in electric tandoor or in microwave (grill mode) for 7-8 mins.
• Remove, apply oil and further roast for 3-4 minutes or till tender.
• Serve hot along with onion rings, lemon wedge and favourite chutney of yours.