Spice Eats' Fish or Chicken Hariyali

A really delicious and complex kebab that works well with fish or chicken and isn't standard fare!

Prep time: 2hr, Total start-to-eat time, except marinade: 1hr

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Ingredients

• 1lb Boneless Chicken thighs or fish, cut into 2” tikka piece

1st Marinade:

• 1 tsp Salt

• 1 tsp Lemon Juice

• 1/2 tsp Turmeric Powder

2nd Marinade:

• 5 tbspn Yogurt or Hung Curd (see instructions)

Green Masala Paste:

• 8 Cashew nuts

• 8 Almonds

• 1tsp Cumin Seeds

• 20 Black Peppercorns

• 1" piece Ginger, chopped

• 8 Garlic cloves, minced

• 3 Green Chillies

• 1 cup Coriander Leaves

• 1/2 cup Mint Leaves

Whole Spices:

• 4 Green Cardamom pods

• 4 Cloves

• 2 sticks Cinnamon

Other Ingredients:

• 3 medium Onions, sliced & fried golden (can sub for pre-fried onions)

• 1/2 tsp Garam Masala Powder

• 4 tsbp cooking oil

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Directions

Marinade

• Add the 1st marinade items to the chicken and set aside for 30 mins.

• For the Green Masala paste, peel the ginger & garlic and chop the ginger & the coriander leaves. Cut the green chillies into two and take out the mint leaves.

• To make the Green Masala Paste, add all the items other than coriander and mint leaves in the grinder/blender. Grind to a coarse paste and add the herbs. Grind again to a coarse paste. Now add 4 tbsp water and blend it into a smooth paste.

• For the 2nd marinade, add whisked curd/yogurt and the green masala paste to the marinated chicken. Set aside for 60 mins in room temperature.

• Slice 3 medium sized onions and fry in oil till golden.

• Keep a handful fried onions for use later as garnish and roughly grind the rest to get about 4 tbsp of crushed fried onions.

Cook

• Heat oil in a pan and add the whole spices.

• Give a stir and when it splutters, arrange the marinated chicken pieces without the extra marinade.

• Fry on medium heat for 2 mins on one side. Flip on the other side and continue to fry on the other side for another 2 mins.

• Now mix and fry on medium heat for 1-2 mins till oil separates. Add the rest of the marinade and sear on medium heat for 3 mins. Reduce heat to low and continue to simmer on low heat for 5 mins till oil separates.

• Add the crushed fried onions and Garam masala powder, mix well and cook for a minute.

• Add 3/4 cup water, give a mix and cover & cook on low heat for 15 mins till chicken is tender and oil separates.

• Garnish with a tablespoon of fried onions.