Hariyali Chicken Marinade (Indian Style Herb Marinade)
A deeply flavorful herb marinade for meats or vegetables
Ingredients
- 1 bunch of coriander/parsley
- 1 bunch of fresh mint leaves
- Juice of 1 lemon
- 3 Tbsp of coriander/cumin powder
- 1 to 1.5 Tbsp salt
- 2 Tbsp of garlic paste or fresh garlic
- 2 Tbsp of ginger paste or fresh ginger
- 2-3 Tbsp of Curry Paste Indian curry paste – not Thai
- 1 tsp chili powder OR 2 green chilis more is desired
- 1 medium onion
- ½ to 1 cup oil veg, canola, etc.
- 1.5 lbs to 2lbs chicken thighs boneless & skinless OR Mixed Veggies (half-cooked)
- **NOTE: You can cook whole thighs OR cut into large chunks if preferred)
Instructions
- In blender, add all ingredients and blend on HIGH while pouring oil into mixture.
- Add more oil if needed – consistency should be like a smooth/creamy pesto.
- Once blended, add ½ of the mixture to chicken/veggies and let marinate 1 to 2 hours in fridge.
- Once marinated, transfer to large baking pan and sprinkle ½ tsp salt over chicken/veggies mix and put in oven.
- BROIL on middle rack for 35-40 minutes OR until till browned on top. (*or 450F)
- Rotate chicken/veggies on other side and let broil for another 10-15 minutes (or browned on top) before removing from oven.
- Store remainder in air-tight jar or container and place in fridge for up to 1 month.
Notes
NOTE: Eat as sandwich with Naan, garlic chutney and yogurt/raita
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