Nariyal Murg Kebabs Recipe


  • 400 gm Boneless Chicken, cut into bite size pieces
  • 1/2 tsp Garlic paste
  • 1/2 tsp Ginger paste
  • 1/2 tsp Pepper
  • 1/2 tsp Jeera (Cumin) powder
  • 4 tsp Lemon Juice
  • 2 tsp Cornflour
  • 1 cup Desiccated Coconut (powdered coconut)
  • Salt as per taste


  1. Cut chicken into bite size pieces. In a bowl add chicken and all other ingredients except coconut. Mix well. Let it marinate for 2-3 hours at room temperature.

  2. Pick kababs one by one and roll in the coconut powder, so that they are fully coated with it. Place on a dish in a ring and micro high uncovered for 2 minutes.

  3. Turn over the kababs and again micro high for 2 minutes.

  4. Let it stand for 1-2 minutes. Remove to a serving plate and serve hot with green mint chutney.

Tip: To reduce fat by about 10 grams per serving, remove the skin from the chicken before marinating it.

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