• Prep Time:
  • Cooking Time:
  • Serves: 4 Servings

Murgh Haryali (Cilantro-Chicken Kebabs)

  • Recipe Submitted by on

Category: Appetizers

 Ingredients List

  • 3 Chicken breasts; skinned
  • -and boned
  • (net weight after boning 2
  • -1/2 lbs)
  • 1 ts Salt
  • 1 tb Besan
  • 1 Lemon
  • 6 tb Plain yogurt
  • 1 Cube fresh ginger; (1 inch)
  • - peeled and
  • Finely grated
  • 1/2 ts Garam masala
  • 3 Cloves garlic; peeled and
  • -crushed
  • 1 ts Ground cumin seeds
  • 4 Green chillies; stemmed and
  • -sliced
  • 1 c Cilantro; stems removed
  • 1/2 c Unsalted butter; melted
  • Sliced onions and cucumbers
  • -for garnish


Cut each breast in half lengthwise and then cut each half crosswise into
three or four equal pieces. Lay the pieces in a single layer on a platter.
Sprinkle the salt and the juice from the lemon over them and rub into the
chicken. Set aside for 20 minutes. Meanwhile, put the yogurt in a small
bowl. Beat it with a fork or whisk until it is smooth and creamy. Add the
ginger, garlic, cumin, cayenne, and garam masala and besan. Stir into mix.
Make a paste out of the green chiles, cilantro and 1/4 cup of water in a
food processor. Add the paste to the yogurt mixture. After the chicken has
sat around for 20 minutes, hold a sieve over the chicken pieces and pour
the yogurt mixture into the sieve and push through as much as you can with
a rubber spatula. Mix well with the chicken pieces and refrigerate for 6-24
hours, in an airtight container. Preheat over to maximum temperature (best
is to use the broiler). Thread the chicken pieces on skewers. Brush the
chicken with half the melted butter and put in the over for about 7
minutes. Take out the baking tray and skewers. Turn the chicken pieces over
and brush with the rest of the butter. Bake for another 8-10 minutes. Serve
with thick slices of onions, and cucumbers. Serves 4-6

NOTES : This is one of my favourite appetizers. It was served at our
wedding reception and since then, my wife and I have been trying to
approximate it.

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