Recipe: Murg Palak Ke Korma Kebab


500 gm chicken leg, boneless

3 Tbsp roasted chana dal powder

2 tsp salt

2 Tbsp ghee

4 onions, chopped

6 Tbsp yogurt

1 tsp green chilli, chopped

100 ml oil

1 tsp chilli powder

1 tsp garam masala powder

1 tsp turmeric powder

2 tsp ginger, chopped

4 tsp fresh coriander, chopped

2 tsp fresh mint, chopped

For Hung Yogurt Chutney:

1 tsp roasted cumin powder

1 tsp green chilli, chopped

100 gm cream

Salt to taste

10 Tbsp hung yogurt

2 tsp fresh mint, chopped

For Dates Chutney:

1 tsp whole garam masala

30 dates, seedless

2 tsp sugar

2 tsp ginger, chopped

Procedure :

For Kebab:

Clean the boneless chicken leg properly and cut into small dices and keep it aside.

In a pan heat some oil. Add half of the chopped onion, saute till golden.

Add chicken, ginger-garlic paste, turmeric powder, chilli powder and coriander powder.

Cook for 5 minutes and then add yoghurt, salt and cook till the chicken is tender.

Once the chicken is cooked, keep it aside and let it cool down. Saute the shredded spinach.

Take the chilled chicken and mince it nicely with your hand.

Add remaining chopped onion, ginger, half the green chilli, coriander, half the mint, ghee, garam masala powder, sauteed spinach and roasted channa powder.

Mix well and then make small tikkis. Pan fry on very slow flame.

For Hung Yogurt Chutney:

Whisk the hung yoghurt properly.

Add, salt, remaining chopped mint, green chilli, roasted cumin powder and cream.

Make nice sour and spicy chutney, serve with kebab.

For Dates Chutney:

Fine chop the dates and cook on a medium flame with chopped ginger, sugar and spices and serve it with kebab as sweet chutney option.