11 October, 2013

Green Chicken Kebabs with Cottage Cheese – Hariyali Murgh Paneer Tikka

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.
Grind the Paneer with the cream, cornflour,green chili paste,white pepper and minced leaves to an even consistency.
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.