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Murgh Dahi Kebab with Spicy Mint Pesto

Course: Appetizer
Cuisine: Indian, North Indian


For the hung curd:

  • 2 cups regular yoghurt/curd
  • Cheesecloth

For the kebabs:

  • 400 gms chicken mince
  • 1 cup fresh coriander leaves
  • 1 cup fresh mint leaves
  • 2 spring onions
  • 5 green chillies
  • ½ cup hung curd
  • 1 tsp cumin powder
  • ½ tsp garam masala
  • ½ tsp black pepper powder
  • ½ tsp kasuri methi/dried fenugreek leaves
  • Salt to season
  • 1 tsp vegetable oil
  • Vegetable oil for shallow frying

For the mint pesto:

  • 2 tbsp. toasted pinon nuts pine nuts
  • 1 cup packed mint leaves
  • ¼ cup olive oil
  • Juice from one lime
  • 1 raw garlic clove
  • 1 tbsp. minced onion
  • 1 tsp honey
  • ½ tsp. red chilli flakes
  • Salt to season


To prepare hung curd:

  • Line a cheesecloth in a bowl and add 2 cups of yoghurt/curd into it. Gather the sides of the cloth into a bundle, knot at the top and hang to let the excess whey drain out, for at least 6-8 hours or overnight. Since it was cold here, I let the cloth hang over my sink; you could place it in your refrigerator too, especially if keeping overnight.

To prepare kebabs:

  • Finely chop ingredients 4-7 in a processor or by hand.
  • In a pan, heat 1 tsp oil and sauté the chopped ingredients for just a minute.
  • Add this to the chicken mince along with hung curd and the spices. Season with salt.
  • Mix well and shape into small patties. Keep aside or refrigerated till it’s time to cook.
  • In a flat pan, heat oil and shallow fry the kebabs till done.

To prepare pesto:

  • Lightly toast the pine nuts.
  • Put all mint pesto ingredients in a blender and blend until smooth. Taste and adjust seasoning.
  • Transfer to a serving container and refrigerator until ready to use.