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.

HEERU
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • Preheat the oven broiler. Lightly grease a baking dish.

  • Place the chicken in the baking dish, and broil 20 minutes, or until chicken juices run clear.

Nutrition Facts

147 calories; 2.8 g total fat; 65 mg cholesterol; 1966 mg sodium. 3 g carbohydrates; 24 g protein; Full Nutrition

Reviews (44)

Read More Reviews

Most helpful positive review

Rating: 5 stars
06/10/2006
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 ginger and half a small can of chopped green chiles in my mini food processor. I also put the cilantro and mint in there. I processed the mixture into a paste and tumped it into a large plastic baggy. I then added to the mixture juice from half a lime and 1/2 cup of coconut milk. Put the chicken chunks in there and marinated for two hours. I broiled the chicken for 5 or 6 minutes per side and served it with buttered jasmine rice with green peas. It was awesome! Even my somewhat picky husband loved it. Thanks for the recipe. Read More
(63)

Most helpful critical review

Rating: 3 stars
05/15/2018
Made it exactly as written but it was WAY too salty. I would recommend cutting the salt down to 1 teaspoon. Read More
55 Ratings
  • 5 star values: 32
  • 4 star values: 18
  • 3 star values: 3
  • 2 star values: 2
  • 1 star values: 0
Rating: 5 stars
06/10/2006
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 ginger and half a small can of chopped green chiles in my mini food processor. I also put the cilantro and mint in there. I processed the mixture into a paste and tumped it into a large plastic baggy. I then added to the mixture juice from half a lime and 1/2 cup of coconut milk. Put the chicken chunks in there and marinated for two hours. I broiled the chicken for 5 or 6 minutes per side and served it with buttered jasmine rice with green peas. It was awesome! Even my somewhat picky husband loved it. Thanks for the recipe. Read More
(63)
Rating: 5 stars
06/10/2006
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 ginger and half a small can of chopped green chiles in my mini food processor. I also put the cilantro and mint in there. I processed the mixture into a paste and tumped it into a large plastic baggy. I then added to the mixture juice from half a lime and 1/2 cup of coconut milk. Put the chicken chunks in there and marinated for two hours. I broiled the chicken for 5 or 6 minutes per side and served it with buttered jasmine rice with green peas. It was awesome! Even my somewhat picky husband loved it. Thanks for the recipe. Read More
(63)
Rating: 5 stars
04/10/2005
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. Read More
(42)
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Rating: 4 stars
07/15/2007
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. Read More
(23)
Rating: 5 stars
06/01/2010
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 a fresh-tasting curry that's great over rice. Read More
(18)
Rating: 5 stars
07/28/2010
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) just put it in a blender and it works just as well. Read More
(14)
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Rating: 5 stars
01/30/2006
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. Read More
(13)
Rating: 5 stars
06/19/2011
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 frozen for longer. I bake these first for 21 minutes @ about 175C and then flip them over and bake for anouther 21 minutes. Something I forgot to mention was to follow your own taste for the salt coz that's what I do since the salt proportion in the recipe seems way to much. These tikkas are much loved by all who've tried these at my place!:) Thanks again Heeru! Read More
(13)
Rating: 4 stars
06/03/2006
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! Read More
(8)
Rating: 4 stars
01/31/2006
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 making it again. Read More
(7)
Rating: 3 stars
05/15/2018
Made it exactly as written but it was WAY too salty. I would recommend cutting the salt down to 1 teaspoon. Read More