Restaurant-Style Murg Hariyali Kabab Recipe
2 hours 30 minutes
766 reads
About Restaurant-Style Murg Hariyali Kabab Recipe
Experience the vibrant flavors of authentic Murg Hariyali Kababs, made easily at home! This recipe delivers tender chicken marinated in a vibrant green paste of fresh coriander, mint, and spices, resulting in a juicy and flavorful kebab perfect for any occasion.Unlike many recipes that rely on artificial coloring, our method uses only fresh, natural ingredients to achieve that signature green hue and delicious taste. These kababs are a healthier alternative to restaurant versions, without compromising on flavor or presentation.Whether you're looking for an impressive appetizer or a satisfying main course, these Murg Hariyali Kababs are sure to be a hit. Prepare to impress your family and friends with this restaurant-quality dish!
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Recipe Time & More
Prep2 hours
Cook30 minutes
Total2 hours 30 minutes
Ingredients
Chicken & Marinade
- 500 gm Chicken cut into 2-inch cubes, boneless
- 1 cup Coriander
- 1/2 cup Mint Leaves fresh
- 1 medium Bell Peppers green bell pepper, finely chopped
- 2 Chillies finely chopped, green
- 1/2 cup Spring Onions finely chopped
- 2 tbsp Cheese grated
- 2 tbsp Ginger-Garlic Paste
- 1 Lime juiced
- 3 tbsp Corn Flour
- 1.5 tsp Salt adjust to taste
- 2 tsp Pepper ground, black
Serving (Optional)
- Pudina Chutney for serving
Instructions
Prepare the Green Paste
- Combine coriander leaves, mint leaves, capsicum, green chilies, spring onions, and lime juice in a blender. Blend until a smooth paste forms.
Marinate the Chicken
- In a large bowl, combine the chicken, green paste, ginger-garlic paste, cornflour, salt, and pepper. Add a little water if needed to achieve a well-coated consistency. Mix thoroughly and ensure the chicken is evenly coated. Add the grated cheese and mix again. Refrigerate for at least 2-3 hours, or preferably overnight for best results.
Assemble and Cook the Kababs
- Thread the marinated chicken onto skewers. Brush the kababs lightly with ghee or oil.
- Preheat your oven to 200°C (400°F). Bake the kababs for 20-25 minutes, or until cooked through and slightly browned, turning halfway through for even cooking. Alternatively, you can grill or pan-fry the kababs.
Serve
- Serve the Murg Hariyali Kababs hot, garnished with fresh coriander and mint, if desired. Enjoy with pudina chutney.
Recipe Notes
Expert Tips for Perfect Murg Hariyali Kababs
- For extra juicy kababs, marinate the chicken for at least 4-6 hours or overnight.
- Don't overcrowd the baking sheet or grill; ensure adequate space between the kababs for even cooking.
- If using wooden skewers, soak them in water for at least 30 minutes before threading the chicken to prevent burning.
- Adjust the amount of green chilies based on your spice preference. For a milder flavor, use fewer chilies or remove the seeds.
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Recipe Nutrition
Calories: 319kcalCarbohydrates: 22gProtein: 3gFat: 25gPolyunsaturated Fat: 7.5gMonounsaturated Fat: 15gSodium: 1710mgFiber: 4gSugar: 5g
Sreemoyee Bhattacharjee
Articles: 103
4 Comments
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Absolutely fantastic! Thanks for the recipe.
Such a scrumptious dish! Thank you.
Such a tasty dish! Thanks for the recipe.
Absolutely delicious! Can’t wait to try it.