• Murgh Hara Tikka
• 1.5 kgs chicken breast
• 140 ml sour cream
• 4 tbsp thick, full fat natural yogurt
• 2 tbsp coriander seeds
• 2 tbsp fennel seeds
• 6 cloves
• 6 green cardamoms
• Quarter tsp freshly-grated nutmeg
• 2 tbsp meat tenderiser
• Handful of fresh coriander leaves
• 2 green chillies
• 2 tbsp sunflower oil
• Salt to taste
• Dhaniya Pudina chutney
• 125 gm fresh coriander leaves
• 125 gm fresh mint leaves
• Juice of 1 lemon
• 3 green finger chillies
• Salt to taste

Preheat the oven to 190 degrees centigrade (400 degrees Fahrenheit).

Cut the chicken breasts into large bite-sized chunks. Normally I never use chicken breasts, but these are going to be beaten into submission with the tenderiser and marinade.

Sprinkle the whole spices onto a baking tray and heat for a minute. Turn the oven off.

Then blitz the spices in a food processor with all the ingredients bar the oil and tenderiser. Add salt to make a strong marinade.

In a bowl, mix together all the ingredients and leave to sit for an hour or as long as you can.

When you are ready to go, preheat the oven again and bake for 10 minutes on either side.

While the chicken is cooking, make the chutney. Discard the hard stalks on the herbs and puree all the ingredients together to make a spicy, tangy green sauce.

Arrange the kebabs around a little pot of chutney and enjoy hot or cold.

by Pak101.com (few years ago!) / 1051 views