Creamy Hara Murgh Tikka

Mallika Basu - Creamy Hara Murgh Tikka

Posted 26th March 2008


I spent Easter almost entirely in bed. Resurrecting briefly to make nibbles for a friend’s party.

I know. I swore I would never cater again after the last experience.

But he asked so nicely. And the other option was hastily planned dinner cooked by his other friend.

I arrived with a bright yellow Selfridges bag filled with the goodies. The guests inspected the contents with interest.

Murgh hara tikka. Oooh!

Vegetable kebabs. Nice.

Roasted aubergine dip. Interesting…

Tesco Supermarket Naan?!?

There really is no pleasing some people…

The vegetable kebabs were the alter ego of quick cooking and will NEVER feature on this site. But the creamy Hara Murgh Tikkas were a resounding success, served with a spicy mint and coriander chutney to make a decent impression.

Worth getting out of bed for, standing in the firing line and much much more.


Feeds 10-15:

Murgh Hara Tikka

1.5 kgs chicken breast

140 ml sour cream

4 tbsp thick, full fat natural yogurt

2 tbsp coriander seeds

2 tbsp fennel seeds

6 cloves

6 green cardamoms

Quarter tsp freshly-grated nutmeg

2 tbsp meat tenderiser

Handful of fresh coriander leaves

2 green chillies

2 tbsp sunflower oil

Salt to taste

Dhaniya Pudina chutney

125 gm fresh coriander leaves

125 gm fresh mint leaves

Juice of 1 lemon

3 green finger chillies

Salt to taste


Preheat the oven to 190 degrees centigrade (400 degrees Fahrenheit).

Cut the chicken breasts into large bite-sized chunks. Normally I never use chicken breasts, but these are going to be beaten into submission with the tenderiser and marinade.

Sprinkle the whole spices onto a baking tray and heat for a minute. Turn the oven off. Then blitz the spices in a food processor with all the ingredients bar the oil and tenderiser. Add salt to make a strong marinade.

In a bowl, mix together all the ingredients and leave to sit for an hour or as long as you can. When you are ready to go, preheat the oven again and bake for 10 minutes on either side.

While the chicken is cooking, make the chutney. Discard the hard stalks on the herbs and puree all the ingredients together to make a spicy, tangy green sauce.

Arrange the kebabs around a little pot of chutney and enjoy hot or cold.

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