Hariyali Chicken Tikka Boti recipe by Ruhana Ebrahim

Ingredients

• 6 Chicken fillets - cut into bite sized pieces
• 4 tablespoon oil
• 1 onion (finely chopped)
• 2 tablespoon garlic ginger paste
• 4 green chillies (finely chopped)
• 3 large handfuls baby spinach leaves
• 1 handful coriander
• 15 mint leaves
• 20 roasted cashews
• 100g butter
• 1 tablespoon garam masala
• 1 tablespoon cumin powder
• ½ teaspoon turmeric powder
• ¼ - ½ cup thick plain yogurt
• 1 teaspoon Salt
• ½ teaspoon white pepper
• ½ teaspoon crushed black pepper
• 1. In a large pan heat oil on medium heat. Add onions and chillies.
• 2. Fry until translucent and soft. Now add garam masala, cumin and turmeric and mix.
• 3. Add spinach & ginger garlic paste and stir into onions.
• 4. Wilt spinach, remove from heat. Allow to cool.
• 5. Blend spinach and onion mixture with lemon juice, cashews, butter, mint, coriander and yogurt. (May need little water to do this.)
• 6. Add salt and pepper.
• 7. Take about a cup full of the marinade out and set aside for later.
• 8. Pour remaining marinade over the chicken pieces and marinate for 30 minutes or overnight in fridge.
• 9. Skewer chicken pieces on soaked skewer sticks and place over the hot coals. (Electric griller can be used).
• 10. Rotate skewers regularly so that the meat chars on the exterior and cooks evenly through.
• 11. Just before serving, baste with the reserved marinade.
• 12. Serve with additional yoghurt and roghni