Ingredients
- Coriander Leaves ½ Bunch
- Green Chilli 3-4
- Mint leaves 1 Bunch
- ½ Lemon Juice
- Water ¼ Cup
- Oil ½ Cup
- Ginger Garlic Paste 1 tbsp
- Crushed Chillies 1 tbsp
- Raw Onion Paste 1 Cup
- Chicken 750g
- Salt 1 tbsp
- Coriander Powder 1 tbsp
- Cumin seeds 1 tsp
- Pepper 1 tsp
- Yogurt 1 Cup
- Ginger & Chillies for garnishing
Ingredient Image
What Makes This Dish So Tasty
Full of bright, tangy flavors that really wake up your taste buds. The zesty marinade makes the chicken juicy and flavorful every time. It’s a quick and easy meal that doesn’t sacrifice taste.
Quick Kitchen Tips
- Marinate the chicken for at least 30 minutes to let the flavors soak in.
- Use a meat thermometer to ensure the chicken is cooked through but still juicy.
- For extra crispiness, finish the chicken under the broiler for a couple of minutes.
- Use a meat thermometer to ensure the chicken is cooked through but still juicy.
- For extra crispiness, finish the chicken under the broiler for a couple of minutes.
Step 1
Blend coriander leaves, green chillies, mint leaves, lemon juice, and a little water in a blender until smooth. Set this zesty green mixture aside.
Step 2
Heat some oil in a pan, then add ginger-garlic paste and sauté for about a minute until fragrant.
Step 3
Toss in crushed chillies and cook for another minute to release their flavor.
Step 4
Add the raw onion paste and cook it down for 3-4 minutes until it softens and the oil starts to separate.
Step 5
Stir in salt, pepper, coriander powder, cumin seeds, and yogurt. Mix everything well and let it cook for 1-2 minutes so the flavors come together.
Step 6
Once done, garnish with sliced green chillies and ginger for an extra kick. Serve and enjoy!
Best Foods To Serve With This
Serve with a fresh green salad or steamed vegetables to keep the meal light and balanced. Rice or quinoa also pairs well to soak up the zesty sauce. A squeeze of fresh lemon on top adds an extra punch.
Storing This Dish
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in the microwave or on the stove to keep the chicken tender. Avoid overcooking when reheating to prevent dryness.
Frequently Asked Questions
Can I use dried herbs instead of fresh coriander and mint leaves?
Fresh herbs are recommended for the best flavor, but you can use dried herbs in smaller amounts if needed.
How spicy is this dish?
It's moderately spicy due to green chillies and crushed chillies, but you can adjust the quantity to suit your taste.
Can I substitute yogurt with something else?
You can use sour cream or buttermilk as alternatives, but yogurt gives the best balance of creaminess and tang.
Is it necessary to use raw onion paste?
Raw onion paste adds a unique texture and flavor, but finely grated or pureed onions can also work.
How long should I marinate the chicken before cooking?
This recipe does not require marination; the chicken is cooked directly in the sauce.
Can I cook this recipe without oil?
Oil helps sauté the spices and onion paste for flavor; using less oil is possible but may affect the taste.
What can I serve this dish with?
It pairs well with steamed rice, naan, or roti.
Can I prepare the green mixture ahead of time?
Yes, you can blend and refrigerate it for up to a day for convenience.
