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 Chicken and Spinach Tikka

Serves 4

Ingredients :
1 kg Boneless Chicken
5 tbsp. Ginger paste
5 tbsp. Garlic paste
2 tsp  chilli powder
2 tbsp. Garam Masala
3/4 cup  thick yogurt
1/2 cup thick cream
1 bunch  Coriander
1 bunch  mint leaves
100gms spinach 
3 tbsp .. lemon juice
salt to taste
Oil for Basting


Method :
 Cut the Chicken into 1 1/2" chunks and marinate with salt, chili powder and lemon juice, keep aside. Grind the Coriander, mint & Spinach leaves to a fine paste. Mix this paste with yogurt, cream, ginger and garlic pastes and the garam masala. Mix the paste with the Chicken & leave in the fridge overnight. Remove from the fridge at least one hour before cooking. Grill the Chicken pieces on skewers or a grilling tray basting over with oil. Cook until chicken is tender & browned on all sides. Serve hot with chutney & onion rings.



   
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                                              Last modified: October 17, 2003