HARIYALI CHICKEN

Boneless chicken 350 gms
Spinach leaves 20
Mint leaves 2 tbsp
Coriander leaves 2 tbsp
Green chilies 2
Garlic 2 nos.
Ginger 2 inch piece
Green cardamom 2
Lemon juice 1 tsp
Red chili powder 1tsp
Jeera powder 1 tsp
Tandoori chicken powder 2 tsp
Chaat masala powder 2 tsp
Corn flour 1 tsp
Oil 2 tbsp

METHOD: Cut the boneless chicken pieces into 3 inch pieces and keep aside. Make a fine paste of the boiled spinach leaves,
mint leaves, coriander leaves, green chillies, garlic, ginger, cardamom, and lemon
juice in a blender.  Marinade
the chicken pieces with red chilli powder, tandoori chicken powder, jeera
powder, chaat masala, corn flour and salt and mix it evenly.  Now add the above green paste to the chicken
pieces.  Keep this marinated mixture in
the refrigerator for 2 hours.  After 2
hours put these chicken pieces in the skewer and fry on the tandoori pan by
adding 2 tbsp oil.  Serve hot with onion
rings.