Green Chili-Cilantro Marinade Recipe – Easy Indian Flavor Boost

Last Updated on 2 months by Neha Deshmukh

Green Chili-Cilantro Marinade Recipe – Easy Indian Flavor Boost

Hey everyone! I’m so excited to share this vibrant green marinade with you. It’s a total game-changer for adding a burst of fresh, Indian-inspired flavor to just about anything. Honestly, once you try this, you’ll wonder how you ever cooked without it! I first stumbled upon a version of this when visiting my aunt in Delhi, and I’ve been tweaking it ever since to get it just right.

Why You’ll Love This Recipe

This green chili-cilantro marinade is seriously simple to make, but the flavor payoff is huge. It’s packed with fresh herbs and a little kick from the green chilies, making it perfect for marinating chicken, fish, paneer, or even vegetables. It takes only 10 minutes to whip up and transforms ordinary meals into something special. Plus, it’s incredibly versatile – grill, bake, pan-fry, you name it!

Ingredients

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

• 5 stalks Spring Onions (Green Onions)
• To taste Green Chillies (start with 2-3 if you’re unsure about the heat!)
• 1 bunch Cilantro (Coriander Leaves)
• 5 Garlic Cloves
• 1 tsp Whole Black Peppercorns
• 1 tsp Red Chilli Flakes
• 1 tbsp Oil
• 1 tbsp Lime Juice
• 1-1.5 tsp Salt (adjust to your preference)
• 2 tsp Oregano

Ingredient Notes

Let’s talk ingredients for a sec! Fresh cilantro is key here – it really makes the marinade sing. Don’t skimp!

Green chilies can vary a lot in heat depending on the type. Serrano peppers are pretty common, but you could use jalapeños for a milder flavor, or bird’s eye chilies if you like things seriously spicy. My grandmother always used a mix of green chilies for a more complex heat.

Don’t underestimate the black peppercorns! They’re a surprisingly common ingredient in Indian marinades, adding a subtle warmth and depth of flavor. I like to lightly crush them before adding them to the blender – it helps release their aroma.

Step-By-Step Instructions

Alright, let’s get marinating!

1. First, give the spring onions, cilantro, and green chilies a good wash and roughly chop them. No need to be perfect here!
2. Now, toss everything – the chopped greens, garlic cloves, black peppercorns, red chilli flakes, oil, lime juice, salt, and oregano – into your blender or food processor.
3. Blend it all up until you have a smooth, vibrant green paste. You might need to scrape down the sides a couple of times.
4. Coat your chosen protein or vegetables really well with the marinade. Make sure every nook and cranny is covered!
5. Pop it in the fridge for at least 30 minutes. Longer is even better – the flavors will meld beautifully. Overnight is fantastic if you have the time.
6. Finally, cook your marinated goodies using your favorite method. Grilling, baking, sautéing, or pan-frying all work wonderfully.

Expert Tips

• For a smoother marinade, add a tablespoon of water or yogurt while blending.
• Don’t be afraid to taste and adjust the seasoning! Add more salt, lime juice, or chili flakes to suit your preference.
• Pat your protein dry before marinating. This helps the marinade adhere better.

Variations

• Vegan Adaptation: This marinade is naturally vegan! Just make sure you’re using it with plant-based proteins or veggies.
• Spice Level Adjustment – Mild to Hot: Control the heat by adjusting the number of green chilies and the amount of red chilli flakes. Remove the seeds from the green chilies for a milder flavor.
• Freezer-Friendly Tips: This marinade freezes beautifully! Portion it into ice cube trays or airtight containers, and drizzle a little oil over the top to help preserve the color.
• Use with Different Proteins/Vegetables: Seriously, try it with everything! Chicken, lamb, fish, paneer, tofu, cauliflower, potatoes… the possibilities are endless. My friend swears by it on shrimp!

Serving Suggestions

This marinade is amazing with tandoori-style chicken, grilled fish tacos, or roasted vegetables. Serve it with a side of fluffy rice and a cooling raita for a complete meal.

Storage Instructions

You can store this marinade in an airtight container in the refrigerator for up to 3 days. For longer storage, freeze it as mentioned above.

FAQs

Q: What protein/vegetable pairs best with this marinade?

A: Honestly, it’s pretty versatile! Chicken and paneer are classic choices, but I also love it with fish, lamb, and cauliflower.

Q: Can I adjust the heat level of this marinade?

A: Absolutely! Start with fewer green chilies and add more to taste. Removing the seeds from the chilies will also reduce the heat.

Q: How long can this marinade be stored in the refrigerator?

A: Up to 3 days in an airtight container.

Q: Can this marinade be used directly on cooked food?

A: While it’s designed for marinating, you can definitely use it as a finishing sauce! Just brush it on during the last few minutes of cooking.

Q: What is the best way to thaw frozen marinade?

A: The best way is to thaw it overnight in the refrigerator. If you’re short on time, you can place the container in a bowl of cold water.