Hariyali Chicken Kabobs

When my son found out that I was feeling much better than before-he started name all his favorite dishes that he wanted to taste.Mom make these,that and this non stop. Actually I haven't being trying any new dishes since my health bad and kept on postponing alll the dishes he have being asking me in the past weeks. I don't think I can hold up anymore so decide to prepare something in chicken for him for lunch today as he will be coming home early. We have a small restaurant in Pollachi "Anjali" where kabobs are very famous. They only serve them at night and a huge crowd will be lining up. I simply love these Hariyali Murgh Kabobs very much.Hariyali means" green" and the dish got it's name from the usage of spinach and lovely green herbs used in the marinade. It is a great appetizer but can also be served as a main course with dal,rice or even bread.

Ingredients
Serving Size: 4

1lb chicken breast meat skinned and cubed
10-15 spinach leaves or 1/2 cup spinach
a small bunch of mint leaves
a small bunch of coriander leaves
5 green chillies
1 cup plain curd
1tbsp chillie powder
1tsp ginger garlic paste
1 egg yolk
1tsp garam masala
1tbsp lime juice
salt to taste
few wooden sticks soaked in cold water for 30 minutes

Preparation Methods:

Bring a large pan of salted water to boil and blanch the spinach leaves; drain and refresh by plunging in cold water.Blend the spinach with mint,coriander and green chillies to a fine paste.Keep aside. Mix all the remaining ingredient expect the chicken in a large bowl and add the grid paste.Then add the chicken cubes cover and refrigerate for 5 hour or preferably overnight.Skewer the chicken cubes onto the bamboo sticks and grill over a medium fire for four minutes per side or until cooked through. Serve warm with your choice of sauce.