Murgh Tikka Haryali
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Author sreya85 Yield No Value
Published Aug 9, 2007 Cooking Time 1 hour
Recipe Type Non Veg-Main Preparation Time 30 Minutes
Ingredient Chicken Standing Time 1 hour

Recipe of Murgh Tikka Haryali

Ingredient Name Quantity Unit
Boneless Chicken 1000 Grams
Ginger Paste 5 Tablespoons
Garlic Paste 5 Tablespoons
Chilli Powder 2 Teaspoons
Garam Masala 2 Tablespoons
Thick Dahi(curd) 3/4 Cup
Thick Cream 1/2 Cup
Coriander 1 Bunch
Mint Leaves 1 Bunch
Spinach Leaves 10-12 Leaf
Lemon Juice 3 Tablespoons
Salt To Taste
Oil To Fry


  1. Cut the Chicken into 1 1/2" chunks and marinate with salt, chilli powder and lemon juice.
  2. Keep aside.
  3. Grind the Coriander, mint & Spinach leaves to a fine paste.
  4. Mix this paste with dahi, cream, ginger and garlic pastes and the garam masala.
  5. Mix the paste with the Chicken & leave in the fridge overnight.
  6. Remove from the fridge atleast one hour before cooking.
  7. Grill the Chicken pieces on skewers or a grilling tray basting over with oil.
  8. Cook until chicken is tender & browned on all sides.
  9. Serve hot with chutney & onion rings.
Posted Aug 9, 2007

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Jan 10, 2014
Again this not a Sri Lankan recipe (from clueless sreya85).

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