Authentic Chicken Recipe – Coriander, Mint & Green Chili Delight

Last Updated on 2 months by Neha Deshmukh

Authentic Chicken Recipe – Coriander, Mint & Green Chili Delight

Hey everyone! If you’re anything like me, you’re always on the hunt for a chicken recipe that’s bursting with flavour, relatively easy to make, and just…feels like a warm hug in a bowl. Well, look no further! This coriander, mint, and green chili chicken is exactly that. I first stumbled upon a version of this dish at a small roadside dhaba during a trip to Andhra Pradesh, and I’ve been tweaking it ever since to get it just right. It’s become a family favourite, and I’m so excited to share it with you.

Why You’ll Love This Recipe

This isn’t just another chicken curry. The vibrant green paste made from fresh coriander and mint is what truly sets this dish apart. It’s incredibly aromatic, and the chili gives it a lovely kick. Plus, it comes together surprisingly quickly – perfect for a weeknight meal or when you’re craving something delicious without spending hours in the kitchen. It serves 4 and takes about 25 minutes to cook, with only 5 minutes of prep! It’s easy enough for beginners, but flavourful enough to impress even the most discerning foodie.

Ingredients

Here’s what you’ll need to create this magic:

• 1 kg chicken, cleaned and cut into medium pieces
• 1 tablespoon oil
• 1 tablespoon ginger-garlic paste
• 0.5 teaspoon turmeric powder (about 2 grams)
• 1 teaspoon black pepper powder (about 5 grams)
• Salt to taste
• 1 cup packed coriander (including stems) – roughly 30 grams
• 1 cup loosely packed mint leaves – roughly 20 grams
• 3 green chilies
• 2 sprigs curry leaves

Ingredient Notes

Let’s talk ingredients for a sec! Freshness is key here.

• Coriander & Mint: Seriously, use the freshest you can find. The flavour difference is huge. I like to include the coriander stems – they’re packed with flavour!
• Green Chilies: The heat level of green chilies varies so much depending on the variety. I usually use Indian green chilies, but if you’re sensitive to spice, start with just one or remove the seeds. Serrano peppers are a good substitute if you can’t find Indian green chilies.
• Chicken: I prefer using bone-in, skin-on chicken pieces for maximum flavour, but boneless, skinless thighs work great too if you’re short on time. About 700-800 grams is a good amount if you prefer thighs.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, we need to make that amazing green paste. Grind the coriander, mint leaves, green chilies, and curry leaves into a smooth paste. You can add a splash of water if needed to help it blend.
2. Now, heat the oil in a pan over medium heat. Add the ginger-garlic paste and sauté for a minute or two until it smells fragrant – don’t let it burn!
3. Add the chicken pieces to the pan and toss them around for about 3 minutes, just to sear them slightly. We’re not trying to cook them through yet.
4. Pour in that beautiful green paste, along with the turmeric powder, black pepper powder, and salt. Give everything a good mix, making sure the chicken is well coated.
5. Cover the pan and cook on medium heat for 20-25 minutes, stirring occasionally. The chicken should be tender and fully cooked through. If the sauce starts to dry out, add a splash of water.

Expert Tips

• Don’t skip the searing step! It adds a lovely depth of flavour to the chicken.
• Taste and adjust the seasoning as you go. Everyone’s palate is different.
• For a richer flavour, marinate the chicken with the green paste for at least 30 minutes (or even overnight!) in the fridge.

Variations

This recipe is super versatile! Here are a few ways to customize it:

• Vegan Adaptation: Swap the chicken for a plant-based chicken substitute like seitan or jackfruit.
• Gluten-Free Adaptation: This recipe is naturally gluten-free, so you’re good to go!
• Spice Level Adjustment: Reduce the number of green chilies for a milder flavour, or add a pinch of cayenne pepper for extra heat. My friend, Priya, loves to add a finely chopped bird’s eye chili for a real kick!
• Festival Adaptation: This dish is fantastic as part of a larger festive meal, especially during Diwali or Eid. Serve it alongside biryani, raita, and naan.

Serving Suggestions

Serve hot with rice, roti, or naan. A side of cooling raita (yogurt dip) is always a good idea to balance the spice. A simple onion and tomato salad also complements the flavours beautifully.

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.

FAQs

Let’s tackle some common questions:

• What cut of chicken works best for this recipe? Bone-in, skin-on chicken pieces are ideal for flavour, but boneless, skinless thighs are a convenient alternative.
• Can I use a food processor instead of grinding the paste by hand? Absolutely! A food processor works just as well. You might need to add a little more water to get a smooth paste.
• How can I adjust the marinade time for more flavour? Marinating for at least 30 minutes, or even overnight, will significantly enhance the flavour.
• What is the best way to serve this dish to guests? Present it in a beautiful serving dish with a garnish of fresh coriander and a side of raita.
• Can this recipe be made in an Instant Pot? Yes! Sauté the ginger-garlic paste and chicken as directed, then add the remaining ingredients and cook on high pressure for 8-10 minutes, followed by a natural pressure release.

Enjoy! I really hope you love this recipe as much as my family does. Let me know in the comments how it turns out for you!