Recipe By HEERU
Rating
Published Jul 10th
Prep 15m Cook 20m Additional 3h Ready In 3h 35m
Servings 4 servings Calories 147.2

Chicken breast meat is rubbed with an intoxicating paste made with cilantro, mint, and other distinctive flavors. Chicken legs may also be used, or a combination of legs and breasts. This recipe is cooked in the oven, but will work well on the grill. Serve hot with onion rings.

Recipe Ingredients

  • 1 cup finely chopped fresh cilantro
  • ½ cup finely chopped fresh mint leaves
  • 1 tablespoon ginger garlic paste
  • 1 tablespoon lemon juice
  • 1 tablespoon green chile paste
  • 1 tablespoon salt
  • 1 pound skinless, boneless chicken breast halves - cut into chunks

Cooking Directions

  1. 1 In a large bowl, grind together the cilantro, mint leaves, ginger garlic paste, lemon juice, green chile paste, and salt. Place the chicken in the bowl, and rub with the mixture. Cover, and refrigerate 2 to 3 hours.
  2. 2 Preheat the oven broiler. Lightly grease a baking dish.
  3. 3 Place the chicken in the baking dish, and broil 20 minutes, or until chicken juices run clear.

Nutrition Facts

  • Calories 147.2
  • Carbohydrate 3 g
  • Cholesterol 64.7 mg
  • Fat 2.8 g
  • Fiber 0.3 g
  • Protein 24 g
  • Saturated Fat 0.8 g
  • Sodium 1966.2 mg
  • Sugar 0.9 g

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Reviews

  1. Made it exactly as written but it was WAY too salty. I would recommend cutting the salt down to 1 teaspoon.
  2. excellent is an understatement for this....the tangy and garlicy taste just blend beautifully.....and really presentable too! UPDATE 18/06/2011:: This is a recipe that's been going strong in my house ever since I made it! I do marinate these in the fridge for a minimum of 8 hours (over night) to even 24 hours or even - Read more ...
  3. Phenomenal recipe. Made a few changes - No salt needed at all if anyone enjoys low-salt food. It's so tasty without salt. I used a mix of lime juice and lemon juice, and think this would be better with lime juice only. All fresh ingredients (deseeded chiles, whole mint and cilantro, whole garlic and ginger), - Read more ...
  4. Great recipe--the first time I prepared it as written, substituting red curry paste for green chile paste as that is what I have. This turned out great. The second time I doubled the listed ingredients, blended them with a can of coconut milk, and simmered the chicken in the sauce. This was *delicious*. It makes - Read more ...
  5. First time I attempted this recipe, it was good but a little too salty for my taste buds. On round 2, I did 1 teaspoon instead of 1 tablespoon and it came out perfect. Just an idea for those out there who don't have much tolerance for salt.
  6. I had to make a few changes to this recipe out of necessity (I couldn't get to the store) and out of my tendency toward experimentation but the results were great! I didn't have garlic ginger paste or green chile paste so I put four cloves of garlic and a fat piece of peeled, sliced - Read more ...
  7. Turned out really really well! :) It's a nice change from the usual tikkas. I couldn't find any green chili paste either so I blended in a whole green chili and a bit of spring onions to spice it up!
  8. We grilled this with skewers. It was very good. However I can t see adding cumin to it as the first reviewer did. My husband loved it my children and I liked it a lot. To me it seemed to need some type of sauce to accompany it though. Any suggestions Heeru? I will be - Read more ...
  9. This was very moist and flavorful.I used thighs instead of breast meat and blended all the ingredients in a food processor. It took me about 15-18 mins to broil in the oven.
  10. great recipe the chicken was wonderful. We cooked it on the grill and my husband said that it was the best chicken he had ever had. The only change I made to the recipe was to add a tablespoon of ground cumin.
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