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Green in colour, minty in flavour and absolutely singing with the meatiness of chicken pieces—this is perhaps the best way to describe these Pudina Murgh Tikkas that you need to try this summer. Everybody knows mint is a superb summer herb with plenty of health benefits to provide. Most North Indians are also familiar with the delight that is Hariyali Chicken, which is made with a combo of summer herbs. So, what sets Pudina Murgh Tikka apart?
The first thing to note is that Pudina Murgh Tikka is all about the mint flavour. Without any coriander, leaves or seeds, in the dish, the flavour of mint carries through entirely, without any obstacles. The addition of chillies and yoghurt helps balance the pungency and spiciness of the dish. As a snack, this Pudina Murgh Tikka is very balanced and light on the palate—just what you need on a hot summer evening.
The second big deal about this Pudina Murgh Tikka recipe is that it is very healthy. Except for some oil or ghee that is brushed on, this dish is devoid of any excess fats. Because it is grilled, the Pudina Murgh Tikka is much healthier than any fried snack. Plus, the pieces of chicken used come from the breast, which is a storehouse of lean but high-quality protein. So, this snack is super-healthy.
Video credit: YouTube/Awesome Sauce India
The third thing is that the Pudina Murgh Tikka recipe is completely hassle free. You can easily marinate and skewer the chicken in no time. All you need to do then is to place them in the oven to grill until done! So, this snack can not only satiate you on warm summer evenings when you are craving a snack but also double as a starter for dinner! Here’s the recipe.
Ingredients:
500g chicken, boneless cubes
1 cup mint leaves
3 tbsp yoghurt
2 green chillies
1 tsp ginger-garlic paste
½ tsp turmeric powder
½ tsp cumin powder
½ tsp red chilli powder
1 tsp garam masala
½ tsp amchoor powder
Salt, to taste
Ghee, to brush
Method:
1. Place the mint leaves and green chillies in a mixie jar.
2. Grind to a fine paste with a little water if needed.
3. Place the ground mint in a large bowl.
4. Add yoghurt, ginger-garlic paste, turmeric powder, cumin powder, red chilli powder, garam masala, amchoor powder and salt.
5. Mix well and set aside.
6. Wash, clean and pat dry the chicken pieces.
7. Place the chicken pieces in the marinade and mix well.
8. Let the marinated chicken rest for half an hour.
9. Meanwhile, preheat the oven at 180 degrees
10. Take a few skewers. Insert the skewers into 4-5 marinated chicken pieces.
11. Place the Pudina Murgh Tikka skewers on a grilling rack and place it in the oven.
12. Roast the Pudina Murgh Tikka at 200 degrees for 10 minutes.
13. Then, take the grilling rack out, brush ghee on the chicken skewers and place them back in for another 10 minutes.
14. In this way, alternate brushing and cooking for 10 minutes at a stretch for half an hour or until the Pudina Murgh Tikka are ready. The total cooking time will depend on the size of the pieces.
15. Alternatively, you can also grill the Pudina Murgh Tikka in a grilling pan if you don’t have an oven.
16. Once ready, serve the Pudina Murgh Tikka hot with salad and chutneys.
