About this recipe:This legendary dish is easy to make. The secret lies in the marinade- chicken rubbed with a paste made from crushed coriander and mint. Chicken legs may also be used. This recipe can be cooked in the frying pan or under the grill. I like the tikkas by themselves but you can also stuff them in a naan and top with mint chutney.
In a food processor or mixie, purée the fresh coriander, mint leaves, ginger, garlic, lemon juice, green chilli and salt. Place the chicken in a large bowl, and rub with the mixture. Cover, and refrigerate 2 to 3 hours.
Cook in a large pan over medium heat till the inside is no longer pink and outside is golden brown, stirring often to prevent it from sticking to the pan. Or if using the grill. Preheat it and lightly grease a baking dish.
Place the chicken in the baking dish, and grill 20 minutes, or until chicken juices run clear.
Such an easy and beautiful recipe. I grilled mine and basted it with a little oil so it doesnt dry. The kids lapped it up and the husband was happy with this dish as it has little or no oil. Next time i will roll them up in egg rotis and serve them at a party! - 27 Jul 2012
DELICIOUS! I didn't make any changes and this turned out great. I put the chicken in a tortilla and added sliced onions (marinated in lemon juice and red chili powder) and coriander chutney. - 18 Jan 2012