Chicken Coriander Tikka

    30 minutes

    Diced chicken rubbed with a paste made from blended coriander, mint, ginger garlic and lemon. Chicken legs may also be used. This recipe is cooked under the grill, but works well on the barbecue too. Allow 2-3 hours for marinating.

    58 people made this

    Serves: 4 

    • half a bunch fresh coriander
    • 10 mint leaves
    • 2cm piece fresh ginger
    • 2 cloves garlic
    • 1 tablespoon lemon juice
    • 1 green chilli, seeded
    • 1 tablespoon salt
    • 500g skinless, boneless chicken breast fillets, diced

    Preparation:5min  ›  Cook:20min  ›  Extra time:5min  ›  Ready in:30min 

    1. In a food processor blend the coriander, mint, ginger, garlic, lemon juice, chilli and salt. Place the chicken in a large bowl, add the spicy mixture and toss to coat. Cover, and refrigerate 2 to 3 hours.
    2. Preheat the grill. Lightly grease a baking dish.
    3. Place the chicken in the baking dish and grill 20 minutes or until chicken juices run clear.

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    Reviews in English (57)


    Used different ingredients. 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 chilli paste so I put four cloves of garlic and a fat piece of peeled, sliced ginger and half a small can of chopped green chillis in my mini food processor. I also put the coriander and mint in there. I processed the mixture into a paste and tumped it into a large plastic bag. 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.  -  29 Sep 2008


    Turned out really really well! It's a nice change from the usual tikkas. I couldn't find any green chilli paste either so I blended in a whole green chilli and a bit of spring onions to spice it up!  -  29 Sep 2008


    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.  -  29 Sep 2008