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Quick Tips

For vegetarians, please use large pieces of paneer, potatoes, red onions (cut into quarters) and bell peppers instead of the chicken.

Grill the potatoes separately (As they would take a longer time to cook. Rest of the items can be grilled together. Alternatively, boil the potatoes until half done. Cut them into big quarters and then marinate. Grill together with the rest of the veggies.
750 to 800 gms Chicken legs or thighs or drumsticks
Marinade 1
1 Tbsp Turmeric powder
1 Tbsp Garlic paste
1 Tbsp Ginger paste
1 Tbsp Coriander powder
1/4 cup Oil
1 cup, Plain Yogurt/Dahi
Salt to taste
Marinade 2
6 to 8 Green chillies
1 bunch Green Coriander leaves
6 to 8 Spinach leaves
2 medium Onions, sliced and fried crisp to a golden brown color
2 Tbsps White vinegar
Salt to taste
Wash the chicken With a sharp knife make deep cuts on the chicken

​Mix all the ingredients for marinade 1. Coat the chicken pieces with this and keep aside for an hour

Boil some water (enough to cover the spinach leaves). Once the water comes to a boil, add a pinch of salt, and blanch the spinach leaves for a minute or two. Quickly remove them, and hold them under cold running water (or put them in a ice bath to stop them from cooking further). They should retain their green color.

​Remove excess water from the spinach leaves and grind together along with the rest of the ingredients in marinade 2. Add salt to taste. Make a coarse paste and do not use any water.

​Apply this second marinade all over the chicken pieces

Marinate the chicken for a minimum of 6 hours. (Overnight in the fridge if possible)

​Grill the chicken in the oven or barbecue the chicken over coals. If you own a tandoor, then skewer these pieces and roast them for 10-15 minutes until done. Baste the chicken with the oil in which the onions are fried once before turning over the pieces. If you are not calorie conscious, use desi ghee (clarified butter) for basting!



Green Sabja Chicken/Veggies


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