Lahsooni Dhania Murgh

Name: Lahsooni Dhania Murgh
Yield: Serves 4
Cuisine: Indian
Ingredients: chaat masala (spice mix for chaat; Melted butter; 1½ tablespoons vegetable oil; 1 teaspoon garam masala (spice mix); 2 tablespoons freshly squeezed lemon juice; 5 tablespoons (35 grams) fresh cilantro-leaf paste; 3 green chiles, stemmed and chopped; 1 tablespoon fresh ginger-garlic paste; 1 teaspoon ground turmeric; 3 tablespoons chopped garlic; 1 cup (250 grams) plain yogurt, whisked; 3 tablespoons besan (chickpea/gram flour); 3 tablespoons freshly squeezed lemon juice; 4 (4-ounce/125 gram) boneless, skinless chicken thighs; 2 tablespoons fresh ginger-garlic paste; ½ teaspoon table salt

Garlic-and-cilantro chicken

Preparation info

Serves
4

Difficulty
Medium

Appears in

How to Cook Indian

By Sanjeev Kapoor

Published 2011

About

The combined flavors of fresh cilantro and garlic in these succulent chicken kebabs make them one of my favorites.

Ingredients

For the first marinade

2 tablespoons fresh ginger-garlic paste
½ teaspoon table salt

Asia
India
Starter
Gluten-free

Method

Make the first marinade: Put the ginger-garlic paste, salt, and lemon juice in a large, deep bowl. Stir well and add the chicken. Stir again so that all the chicken pieces are coated. Cover and put in the refrigerator to marinate for 30 minutes.
Make the second marinade: Place a nonstick griddle over low heat. Add the besan and toast, stirring continuous