Goan chicken with herbs

Griddled chicken pieces coated in a lime-infused mint and coriander paste that will brings you the true tastes of Goa
By Gary Rhodes
Goan chicken with herbs
  • Rating:
  • Serves: 4
  • Cook Time: 20 minutes
  • Prep Time: 10 minutes
  • Effort: easy


  • 1 x 1kg chicken
  • 1 tsp turmeric
  • 2 large bunches coriander, roughly chopped
  • 2 large bunches mint, roughly chopped
  • 12 cloves garlic, roughly chopped
  • 2.5 cm piece ginger, roughly chopped
  • 1 tbsp black peppercorns
  • 6 cloves
  • 1 tsp sugar
  • 3 limes, juice only
  • 5 green chillies, seeds removed and roughly chopped
  • 2 tbsp vegetable oil


1. Cut the chicken into four pieces across the backbone and across its width. Using a sharp knife, make a 2-3 slits over each piece, sprinkle over a little salt and the turmeric and set aside.

2. Put all the remaining ingredients, except the vegetable oil, in a food processor and blitz to a fine paste. Spread this over the chicken pieces, rubbing it into the gashes, cover and leave in the fridge to marinade for at least 4 hours.

3. Heat the oil on a hot plate or griddle, over a high heat. Cook the chicken for 2 minutes on all sides to brown, then lower the heat and cook for another 15 minutes, until the chicken is cooked through.

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