Baked mint and coriander chicken


This baked mint and coriander chicken is one of our family favourites. I have made it innumerable times, for family and friends at home and taken it as a contribution to joint parties. It is very succulent, full of fresh flavours and easy to make too!

I hadn’t made it in a while though and had promised the family to make some rolls with this chicken as the main filling. I decided to seize this as an opportunity to do a post and also record a video. But life had other plans in store and I was left with very little time to make them, let alone make notes and record a proper video. The rolls were made and devoured in record time. I had just a little left over to click pictures later. I did manage to click a few while making it and the daughter recorded a bit too. The video is not the most detailed, but it’s there if you want to get the idea. This recipe is a keeper and I couldn’t wait to share it with you, so here we go.

To check doneness-

This chicken does not need to brown all over to be done. So do not look for colouring to gage its doneness. Just check the inside; if it is cooked through remove from the oven.

Serving suggestions-

I filled some Indian flatbreads (parathas) with the chicken, some sliced and pan fried peppers and red onion (just enough to take the raw edge off) with a dash of lime, and a little Greek yogurt. This chicken can also be enjoyed on it’s own as a starter or snack; a dash of lime / lemon is all that is needed! Or add some to a sandwich!

Continue reading for the printable recipe for this baked mint and coriander chicken.

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Recipe card-

Baked mint and coriander chicken

Baked mint and coriander chicken

Sunita Bhuyan
Succulent baked mint and coriander chicken full of flavours; quick and easy recipe
Prep Time 15 minutes
Cook Time 15 minutes
Marinating time 30 minutes
Total Time 1 hour
Course Appetizer, Snack
Cuisine Indian


  • 900 gms skinless and boneless chicken thighs, cut into bite sized pieces
  • 150 gms fresh coriander
  • a small handful of fresh mint leaves
  • 4 -5 fresh green chillies
  • 40 gms fresh ginger
  • 5 -6 large cloves of garlic
  • 5 heaped tbsp of Greek yogurt
  • 1 tbsp ghee
  • juice of 1/2 a lime
  • salt to taste


  • Using very little water, grind together the coriander, mint, ginger, green chilli, garlic into a thick and slightly coarse mixture.
  • In a bowl, add the chicken, the ground mixture and the rest of the ingredients and mix well, massaging the marinade into the chicken.
  • Cover the bowl with a plastic wrap and place in the fridge for at least 30 minutes.
  • Pre heat the oven at 200 deg (fan) and grease a baking tray.
  • Transfer the contents of the bowl (chicken along with the marinade) to a tray and arrange in a single layer.
  • Place the tray in the centre of the oven and bake for 15-17 minutes or till the chicken is cooked through.
  • Half way through, carefully take out the tray and discard almost all of the liquid.
  • Stir a couple of times in between.
  • The chicken does no need to brown, just check that it is cooked through; it will be moist and succulent.
  • Enjoy on it's own as a snack /starter with a dash of lime / lemon, or use it as a filing in wraps, rolls etc.


Keyword baked chicken, baking, chicken recipes, mint and coriander chicken, non vegetarian recipes

All the non vegetarian recipes on this website can be found here.

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Until next time,



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