Pahadi Murg Recipe

This lip smacking Pahadi chicken tikka originates from the mountains area so the cuisine is influenced by the ingredients that are majorly grown in the mountain region. Serve this along with coriander and mint chutney .....This is a perfect chicken starters for your weekday meal.

Nutritional info

ingredients
1/4 Cup(11.0 gm) Coriander Leaves(Chopped)
ingredients
1/4 Cup(4.0 gm) Pudina (Chopped)
ingredients
1 Tsp(2.0 gm) Green Chilli(Chopped)
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As Required(15.0 ml) Water
ingredients
100 Gm(100.0 gm) Chicken
ingredients
2 Tbsp(29.0 gm) Curd
ingredients
1 Tsp(3.0 gm) Besan
ingredients
1 Tsp(0.34 gm) Kasuri Methi
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1/2 Tsp(3.0 gm) Ginger Garlic Paste
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1/2 Tsp(2.0 ml) Lemon Juice
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1/4 Tsp(0.54 gm) Red Chilly(Powder)
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1/4 Tsp(0.44 gm) Jeera Powder
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1/8 Tsp(0.36 gm) Black Pepper(Powder)
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1/8 Tsp(0.18 gm) Garam Masala
ingredients
1/4 Tsp(1.0 gm) Salt
ingredients
2 Tsp(7.0 ml) Oil
  • For green marinade,

  • In a blender, add 1/4th cup coriander leaves, 1/4th cup chopped pudina, 1 tsp chopped green chilli and water as required.

  • Blend all the ingredients into a chutney and keep aside.

  • For marination,

  • In a mixing bowl, take 2 tbsp curd, 1/8th tsp garam masala powder, 1/4th tsp jeera powder, 1/8th tsp black pepper powder, 1/4th tsp salt, 1 tsp crushed kasuri methi, 1/4th tsp red chilli powder, 1/2 tsp ginger garlic paste, 1/2 tsp lemon juice, 1 tsp besan and green marinade chutney

  • Mix all the ingredients well

  • To this mixture, add 100 gms chicken cubes.

  • Marinate the chicken well.

  • Pierce skewers through the chicken and keep aside.

  • In a griller, heat 2 tsp oil and grill the pieces from both sides

  • Serve hot.