Sunday, July 26, 2015

Grilled Coriander Chicken (and 8 Marinating mixes)

I love to marinate whole chicken breasts and then grill them to a juicy perfection to get flavor in every bite and enjoy the wholesome goodness of chicken. I have experimented with different kinds of marinating mixes and coriander marinade is one of them. Today I'm writing about the coriander marinade and how to prepare grilled coriander chicken and sharing various different marinade mixes. These marinade mixes can also be used for paneer or marinating vegetables to be grilled.


Chicken breast: 1

For the marinade:

Yogurt: 1 cup
Salt to taste
Garam masala: 2 tsp.
Lemon juice: 2 tsp.
Coriander leaves (finely chopped): a handful

For the masala:

Cooking oil: 3 tsp.
Cumin seeds: 1 tsp.
Asafoetida: a pinch
Onion (sliced): 1
Tomato (chopped): 2
Ginger (grated): 1 inch
Green chilli (chopped): 1
Salt to taste
Red chilli powder: 1 tsp.
Turmeric powder: 1 tsp.
Cumin powder: 1 tsp.
Coriander powder: 1 tsp.
Garam masala: 1 tsp.
Coriander leaves to garnish

  1. Wash and clean the chicken breasts and make small cuts all over the surface of chicken. This is so that the marinade seeps in perfectly to produce the juicy flavor.
  2. Now mix all the marinating ingredients in a big bowl and marinate the chicken in this mix, cover and refrigerate overnight or at least 4 hours. 
  3. Preheat the oven at 200 degrees C for 10-15 minutes.
  4. Oil the grill and keep the marinated chicken breasts over the grill and grill for 30 minutes at 150 degrees C. After 15 minutes do the knife test and if the knife comes out clean, turn off the oven and leave in the grilled chicken for 10 minutes. Remove the chicken from the oven and keep aside.
  5. While the chicken is grilling, we prepare the tomato masala bed. Heat oil in a pan and add the cumin seeds and asafoetida. When they crackle, add the sliced onions and fry until the onions start to become transparent.
  6. Add the tomatoes, ginger and green chilli and salt to taste and let cook until the tomatoes are soft and mushy.
  7. Add all the dry spices: red chilli, turmeric powder, cumin powder, coriander powder and garam masala. Mix well and let cook for another 2 minutes. Turn off the flame and take out in a serving dish.
  8. Add the grilled chicken to this masala bed and garnish with coriander leaves and lemon wedges. Sprinkle black salt if required and serve !!

Now I will talk about the various kinds of marinades which I have used for grilling chicken. 


I have marinated the whole chicken breast and instead of the traditional way of grilling the chicken tikka on the skewers, this recipe is created by grilling the whole chicken breast and added to a basic curry masala. Get the recipe for chicken tikka masala here: Chicken Tikka Masala Recipe


Tandoori Chicken is a popular North Indian dish: roasted chicken marinated with a mix of yogurt and spices and grilled in a cylindrical oven "tandoor".. Whole grilled chicken garnished with coriander leaves and lemon wedges and to be served with mint-coriander chutney. Get the recipe:


This marinate mix is flavored with yogurt, pickle oil and pickling spices which gives a whole new dimension to the dish. This has become another favorite in my household after the tandoori chicken when it comes to grilling. Serve it just like that, smeared with lemon juice or prepare another side dish: Achaari coriander pulao with the remaining marinade mix. When you try this once, I bet you will want to eat this again and again. Get the recipe here:


As the name suggests, hariyali marinade is a mixture of greens: an abundance of mint and coriander. The marinade is prepared with mint and coriander leaves, ginger-garlic and lemon juice and grilled; then mixed with a spicy curry so it can be relished with rice and/or chappati (Indian flat bread). Get the complete recipe here:


In an attempt to do something different than the usual for grilling the chicken breasts, I came up with the idea of marinating the chicken with a spicy mix and a dash of kasoori methi for an added flavor, then preparing a different curry with freshly prepared garam masala and mixing in the juicy grilled chicken, topped with green chillis.. Get the recipe here:


Who would have thought that a marinade can be prepared from chopped tomatoes! Well that's what I experimented with and voila! it was a successful attempt. Grilled with the goodness of the tomato marinade and mixed with a flavorful base curry which is prepared with a lot of whole spices and fried whole baby onions; served with whole wheat roomali roti to make a lip-smacking meal. Get the recipes here:


Well, I'm sure a lot of people prepare hasselback potatoes very often; so why not the same with whole chicken breasts? Hasselback chicken: marinated in a ginger-garlic paste with the added essence of mint and poppy seeds and added to a yogurt-tomato curry; and best served with whole wheat laccha paratha to make a complete, delicious and unforgettable meal. Get the recipe here:


Kolhapuri Chicken (Tambada Rassa) is usually prepared with mutton and I have prepared it with chicken instead. Also, instead of making a curry with chicken, I grilled the whole chicken breast. What's special in this dish is the use of a wonderful, aromatic, flavorful Kolhapuri Spice mix which is added to the base curry along with the use of many whole spices, making it a spicy dish: fireworks on your platter !! Get the recipe here: 

I hope this whole collection of marinating mixes will be useful. Please share feedback by leaving comments and if you love my recipes, don't forget to like my Facebook Page for regular recipe updates and join me on Pinterest

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