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Green Chicken Kebabs with Cottage Cheese – Hariyali Murgh Paneer Tikka

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 Green Chicken Kebabs with Cottage Cheese - Hariyali Murgh Paneer Tikka Green Chicken Kebabs with Cottage Cheese - Hairyali Murgh Paneer Tikka 1

Green Chicken Kebabs with Cottage Cheese – Hariyali Murgh Paneer Tikka

Nothing makes me happier than when my family enjoys a meal I prepare for them.

Yesterday I made these yummy kebabs with some Chapathi (Indian flat bread) and simple coleslaw salad.

My daughter had asked for some leftovers before dinner time and so I fed the girls. Dinner would be just My husband and I tonight! As my husband came home and was having his dinner, My eldest came and peered into the dishes. “This isn’t what we had!”, she said.

I asked her if she’d like some and she sat down to eat with us. I was having mine as a wrap with the chicken and salad inside the bread. I didn’t think she’d ever have the salad, so I gave her the chicken only.

She asked to have a bite from my plate. “Give me the chicken with the cabbage! I like it!”

I was surprised and happy. So I made a note in the back of my head,”Next time serve these as a wrap with coleslaw, chopped roughly)

Incorporating the cottage cheese (paneer) into the marinade, really gives a lucsiously moist kebab. These can be made on the stove top without an oven or ‘Tandoor’.

Green Chicken Kebabs with Cottage Cheese – Hariyali Murgh Paneer Tikka




Ingredients:

  • 1 kg boneless chicken thighs/breasts
  • 1 Tbsp Lemon juice
  • 1 Tbsp garlic paste
  • 5 oz/15 gms Paneer (cottage cheese)
  • 4 Tbsp Cream
  • 1 ½ tsp cornflour
  • 2 tsp mild green chilly paste
  • 1 tsp WHITE pepper powder
  • 4 Tbsp minced coriander/cilantro leaves
  • butter for basting


Method:

  • Rinse the chicken well. Pat dry with kitchen towels.
  • Marinate the chicken in lemon juice,saltand garlic paste in the fridge for 1 hour.
  • Process the paneer to a crumbly fine mixture.
  • chicken hariyali1 batter
  • Grind the Paneer with the cream, cornflour,green chili paste,white pepper and minced leaves to an even consistency.
  • chicken hariyali3 batter chicken hariyali2 batter
  • Add this to the marinated chicken and toss to coat the pieces well.
  • Set back in the fridge for 3 hours
  • Skewer  2″ apart onto soaked medium sized bamboo skewers and bake at 180ºc/356 ºF for 8 – 10 minutes
  • Baste with butter and broil another 3 minutes. Baste with butter and leave in the cooling oven till time to serve.
  • You can also panfry/grill these in a pan/ grill pan with very little oil to coat the pan. Turn over once to get a fe char marks or both sides and till the chicken is cooked through. Check 1 piece but cutting through.
  • Serve with a simple coleslaw salad.(cabbage,carrot,green bell pepper,carrot- roughly chopped and tossed in a little home made mayonnaise)

Green Chicken Kebabs with Cottage Cheese – Hariyali Murgh Paneer Tikka

Did you enjoy our Green Chicken Kebabs with Cottage Cheese – Hariyali Murgh Paneer Tikka ?

Notes: 
  • Do not over bake the kebabs, Remember they will be whitish in areas with nice char marks in others.
  • Overtaking,grilling dries out the chicken robbing it of flavor.
  • Do not use too much garlic paste as it might leave a raw garlic flavor to the kebabs.
  • You can also add a little ginger paste if desired.
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2 Comments

  1. Avatar Ushas nishad 4 years ago

    Mouth watering!!! Definitely will try this tikka soon..

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