Hariyali Chicken Tikka Kebabs
from https://greatcurryrecipes.net/

I had these at an Indian restaurant buffet and they were great. They were quite hot and definitely spicy. The ones I had were more like flattened chicken breasts that had been browned somehow.

6 Chicken Breasts - cut into bite sized pieces
4 tablespoons vegetable oil
1 onion - finely chopped
2 tablespoons garlic and ginger paste ( equal amounts of garlic and ginger blended with a little water)
2 - 8 green chilli peppers - finely chopped
3 large handfuls of baby spinach leaves
Juice of two lemons
1 handful of coriander (roughly one Aldi bag of coriander)
15 mint leaves
20 roasted cashews
100g butter
1 tablespoons garam masala
1 tablespoon cumin powder
½ teaspoon turmeric
3 tablespoons thick plain yogurt
Salt and pepper to taste

In a large pan or wok, heat the oil over medium heat.

When hot, pour in your chopped onions and green chillies

Fry until the onion is translucent and soft.

Now add the garam masala, cumin and turmeric and stir it all up.

Add the spinach and garlic and ginger paste and stir it all into the onions. As you cook, the spinach will wilt.

Remove this from the heat and allow to cool for a few minutes.

In a blender, blend the spinach and onion mixture with the lemon juice, cashews, butter, mint, fresh coriander and yogurt. You may need to add a little water to do this.

Once blended, check for seasoning and add salt and pepper to taste.

Take about a cup full of the marinade out and set aside for later.

Pour the remaining marinade over the chicken pieces and allow to marinate for 30 minutes to 24 hours. The longer the better.

When ready to cook, light your charcoal until white hot.

Skewer the chicken pieces and place over the hot coals. Be sure to rotate the skewers regularly so that the meat chars on the exterior and cooks evenly through.

Just before serving, baste with the marinade you set aside earlier.

Serves 4