RECIPE: Chicken Hariyali Tikka
2 cups fresh coriander
1 cup fresh mint leaves
1 tbsp ginger paste
1 tbsp garlic paste
2 tbsp green chilli paste
2 tbsp lemon juice
1 tsp salt
900g skinless, boneless chicken, cut into chunks
1 Place the coriander, mint leaves, ginger, garlic and chilli pastes, lemon juice and salt in a food processor and pulse until you have a smooth purée.
2 Place the chicken in the bowl, and rub with the mixture.
3 Cover, and refrigerate 2 to 3 hours or for best results, overnight.
4 Preheat your grill on a medium high heat.
5 Place the chicken breast chunks in a single layer on your grill pan.
6 Grill for about 20 minutes or until the chicken juices run clear.
This is a great chicken to whack onto the barbecue!