Hariyali Chicken Kebabs
Instructions: For 2 (For 4)
Diced Chicken Breast: 300g (600g)
Natural Yoghurt: 20g (40g)
Hariyali Paste: 50g (50g)
Aromatic Spice Blend: 1 pod (2 pods)
Red Onion: 1 (2)
White Cabbage: ¼ (½)
Carrot: 1 (2)
Lemon: 1 (2)
Red Chilli Flakes: 1 pod (1 pod)
Fresh Coriander: 1 bunch (2 bunches)
Natural Yoghurt: 130g (260g)
Hariyali Paste: 50g (100g)
Lime Pickle: 1 pod (2 pods)
Roti Breads: 4 (8)
Energy (Kcal) 814 | Fat 33g, of which saturates 6g | Carbohydrates 80g, of which sugars 20g | Protein 53g | Salt 3.30
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‘Hariyali’ literally means ‘green’, referring to the vivid and verdant marinade covering these Punjabi-style chicken skewers. Where some hariyali sauces get their colour mostly from spinach, we’ve opted for a more flavourful blend of green chilli, mint and coriander. The savoury fragrance of the roasted herbs is balanced out by their raw freshness in both the mint yoghurt dip and the Indian slaw’s lemony coriander dressing.
Preparation time:For 2 - 20 minsFor 4 - 25 mins
Cooking time:For 2 - 40 minsFor 4 - 60 mins
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