#Green Grilled Chicken with Mango Yogurt dip

This is a slight modified version of a Indian starter 'Hariyali Chicken' which is known as Green kabab. This is very easy to make and you can prepare this marination a day before also. I made this in non spicy way for kids in a barbecue party and everyone liked it so much. But I have given both original and modified recipe for your preference. Hope you and your family will like it also. Lets go......

Serves :- 2-3 people
Preparation time :- 15 mins
Cooking time :- 30 mins
Measurements :- in grams and in spoons

*tbsp - Tablespoon
*tsp   - Teaspoon

Ingredients

Modified version

1. Chicken                               - 500 gram
2. Mint leaves(chopped)          - 2 cups
3. Coriander leaves (chopped) - 2 cups
4. Grounded Almonds              - 1 tbsp
5. Coriander powder                 - ½ tbsp
6. Lemon juice                          - 2 tbsp
7. Salt                                        - as per your taste
8. Chopped Ginger                    - ½ tbsp
9. Chopped Garlic                     - ½ tbsp
10. Oil                                         - 1 tbsp
11. Pepper                                   - ½ tbsp

Mango dip

1. Mango puree                 - 250 grams / 1 cup
2. Yogurt                           - 120 ml      / ½ cup 
3. Roasted cumin powder - 2 tsp
4. Salt                                - 1 tsp

Method

1. Except chicken add all the above ingredients together and make it into a fine smooth puree. You can use any part of the chicken for this recipe.
2. Now mix this puree with the chicken and coat it well. Close the mixture and allow it to marinate at least for an hour or leave it overnight in the refrigerator. 
3. If you have a grill set up, then grill it on all sides until its done. (or) If you are choosing to do in oven then preheat the oven at 200 degree Celsius, bake it for 20 minutes then grill it each side for 5 minutes (or) If you are choosing to do it on stove then take a wide pan (may be grill pan if you have), add 2 tbsp of oil then place the chicken pieces cook it on all sides until its done.
4. For the dip mix mango puree, yogurt, cumin powder and salt. Mix it until well combined. You can make mango puree from fresh mangoes also.
5. Serve chicken with yogurt dip.

Original version

1. Chicken                         - 500 grams
2. Mint leaves                    - 2 cups
3. Coriander leaves            - 2 cups
4. Green chillies                 - 3 nos (optional)
5. Grounded chickpea        - 1 tbsp 
6. Coriander powder          - ½ tbsp
7. Thick Yogurt(3.5% fat)  - ¼ th cup
8. Salt                                 - as per your taste
9. Chopped Ginger            - 1 tbsp
10. Chopped Garlic             - 1 tbsp
11. Oil                                 - 2 tbsp

Mango dip

1. Mango puree                 - 250 grams / 1 cup 
2. Yogurt                           - 120 ml      / ½ cup
3. Roasted cumin powder - 2 tsp
4. Salt                                - 1 tsp

Method

1. Except chicken add all the above ingredients together and make it into a fine smooth puree. You can use any part of the chicken for this recipe.
2. Now mix this puree with the chicken and coat it well. Close the mixture and allow it to marinate at least for an hour or leave it overnight. 
3. If you have a grill set up, then grill it on all sides until its done. (or) If you are choosing to do in oven then preheat the oven at 200 degree Celsius, bake it for 20 minutes then grill it each side for 5 minutes (or) If you are choosing to do it on stove then take a wide pan (may be grill pan if you have), add 2 tbsp of oil then place the chicken pieces cook it on all sides until its done.

Enjoy your barbecue party !!! 😎🍗

For any doubts and questions post it in the comment section below.