Chicken marinated in a vivid green paste of coriander, green chilli, ginger and spices then grilled or pan-fried — the famous Goan green chicken preparation of African-Portuguese origin.
Ingredients
1 kg chicken — bone-in pieces
For green masala:
1 cup fresh coriander — with stems
1/2 cup fresh mint leaves
6 green chillies — adjust to heat
6 garlic cloves
1.5 inch ginger
1 tbsp cumin seeds
4 cloves
1 cinnamon stick — 2 cm
1 tbsp vinegar (white or cane)
1 tbsp oil
1/2 tsp turmeric
1 tsp salt
Oil for cooking
Method
Make green masala: blend coriander, mint, green chillies, garlic, ginger, cumin, cloves, cinnamon, vinegar, oil, turmeric and salt into a smooth thick paste.
Add minimal water only if needed.
Score the chicken pieces with deep cuts. Apply the green masala all over, pressing it into the cuts.
Marinate covered in the refrigerator for 4 to 6 hours — overnight is better.
Heat 2 tbsp oil in a heavy pan on medium-high.
Place the marinated chicken pieces skin-side down. Cook on medium-high for 4 to 5 minutes until the bottom develops a deep green-brown crust.
Flip. Cover with a lid. Cook on medium for 15 minutes.
Uncover. Cook on medium-high for 5 more minutes to dry and crisp the masala coating.
For grilling: grill on medium-high heat for 12 to 15 minutes turning once, basting with any remaining marinade.