Happy Saturday! I wanted to document this delicious recipe that S and I have been obsessed with ever since our Toronto trip where we first tried it together. We’ve had the most success with The Curry Guy’s recipe here, which we always find by googling “hariyali chicken 15 mint leaves”, because he calls for precisely 15 mint leaves!
We actually made these in the oven, which is good news for those of us still stuck in winter mode! These kebabs are the perfect amount of flavorful and spicy (can be adjusted by changing the amount of chili peppers included). No idea how The Curry Guy got his amazing green color (ours look a little….interesting), but I promise you even without the brilliant color they are delicious!
The awesome part about his recipe is that everything can be purchased at an Aldi supermarket, which means it is super affordable and accessible!
- 6 Chicken Breasts – cut into bite sized pieces (we used thigh for that extra juiciness)
- 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 (about a full stick)
- 1 tablespoons garam masala
- 1 tablespoon cumin powder
- ½ teaspoon turmeric
- These three plus the coriander above are essential spices for Indian cooking, so if you like to cook Indian food, they’re worth the investment!
- 3 tablespoons thick plain yogurt (we used plain Greek!)
Hop on over to The Curry Guy’s website for the full recipe!
Tip: Make sure you marinate the chicken for as long as you can – the longer (up to 24 hours), the more flavorful the kebabs will be 🙂