"Rain Rain Go Away, Come again another day. We have some plans and you are pouring on our way 🙁 ".. Yes, that's the song I have been singing since morning! It's been 3 days and it's raining non-stop, spoiling all our weekend plans. I know that I am cribbing a little too much and probably will miss the same rain during summer. I guess... that's being human 😉
So, to cheer us up, we decided to make some chicken kebab with lots of herbs and called it Hara Bhara Chicken. 'Hara' in hindi means the color Green and 'Bhara' means whole-sum 🙂 He usually prefers to grill it and that is the kind of cooking he enjoys :), but I wanted to make it easy. So, we baked it and then broiled it. It was cooked to perfection.. every bite was juicy and savory. Also, I made a very easy and simple dip with some yogurt and mint.
Sharing this dish with Season Sunday, Monday Mania.
Hara Bhara Chicken Kebab
- 1 lb chicken breast
- 2 cup baby spinach
- 1 cup fennel leaves
- ½ cup basil leaves
- ½ cup mint leaves (extra 1 cup for the dip)
- 4 cloves garlic
- 1 tbs chilly powder
- 1 cup plain yogurt (extra 2 cups for the dip)
- salt and pepper
- Using a food processor, grind the spinach, fennel, basil, mint and garlic to a fine paste
- Mix the yogurt and chilly powder with some salt and pepper to the herb paste
- In a bowl, add the chicken and season it with some salt.
- Rub the mixture on the chicken properly and drizzle some oil.
- Cover it and let it marinate for few hours.
- In a baking sheet, put an aluminum foil and place the chickens and then, bake it for 20 mins at 400 F
- Flip the chicken to the other side and let it bake for another 15 minutes.
- Switch off the baking and turn on the broil.
- Shift the baking pan to the top rack and let it broil for 5 minutes on each side.
- Let the chicken rest for 5 minutes before you serve it. Cover it with the aluminum foil when you are resting the chicken.
- Note: To find out if the chicken in cooked, cut it slightly and if you see clear juice flowing, the chicken is cooked.