Ingredients
- 1 kg boneless chicken, cut into cubes
- 80 g fresh coriander leaves
- 40 g fresh mint leaves
- 4–5 green chillies
- 35 g ginger garlic paste
- 150 g thick curd (yogurt)
- 1 tsp roasted cumin powder
- 1 1/2 tsp garam masala
- 17 g salt
- 40 ml oil (for marinade)
- 8 ml oil (for greasing or brushing)
Instructions
- Cut the boneless chicken into medium cubes and place in a bowl.
- Blend coriander, mint, and green chillies into a smooth green paste using a splash of water.
- Add the herb paste, ginger garlic paste, yogurt, cumin powder, garam masala, salt, and 40 ml oil to the chicken. Mix well to coat evenly.
- Cover and marinate for at least 2 hours, preferably up to 8 hours in the refrigerator.
- Preheat grill, oven, or stovetop pan. Lightly grease with 8 ml oil.
- Cook marinated chicken on medium-high heat, turning occasionally, until fully cooked and lightly charred, about 12–15 minutes.
- Remove from heat, rest briefly, then serve hot.
Notes
- Add lemon juice for tanginess in the marinade.
- Use spinach along with herbs for deeper color.
- Boneless thighs offer more juiciness than breasts.
- Sprinkle chaat masala after cooking for street-food flair.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Grilled
- Cuisine: Indian
- Diet: Halal
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 280
- Sugar: 1g
- Sodium: 800mg
- Fat: 17g
- Saturated Fat: 4g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 3g
- Fiber: 1g
- Protein: 28g
- Cholesterol: 85mg
