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1. 🌿 Hariyali Chicken Marinade (Green Herbed Chicken)
A vibrant North Indian-style marinade bursting with cilantro, mint, garlic, and spices. Perfect for grilling or pan-searing.
Ingredients:
• 1 cup fresh coriander (cilantro) leaves, tightly packed
• ½ cup fresh mint leaves
• 4–5 garlic cloves
• 1-inch piece of ginger
• 2–3 green chilies (adjust to spice level)
• ½ cup thick curd (yogurt)
• Juice of ½ lime
• 1 tsp cumin powder
• 1 tsp garam masala
• Salt to taste
• 1–2 tbsp oil (for grilling or marinating)
Instructions:
1. In a blender, combine coriander, mint, garlic, ginger, chilies, and yogurt.
2. Blend into a smooth paste. Add lime juice, cumin powder, garam masala, and salt.
3. Coat 500g chicken (boneless thighs or drumsticks work well) with the marinade.
4. Cover and marinate for at least 2 hours, preferably overnight.
5. Grill, pan-sear, or bake until the chicken is cooked through and lightly charred.
6. Garnish with onion rings and lime wedges.
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2. 🔥 Peri Peri Chicken Marinade (Spicy Portuguese-Inspired)
A fiery, tangy marinade inspired by Portuguese-African flavors—perfect for lovers of heat!
Ingredients:
• 4–6 dried red chilies (soaked in warm water 10 mins)
• 3–4 fresh garlic cloves
• 1 small red bell pepper (optional for color + body)
• Juice of 1 lemon
• 2 tbsp vinegar (white or apple cider)
• 1 tsp smoked paprika
• 1 tsp oregano
• ½ tsp black pepper
• Salt to taste
• 2 tbsp olive oil
Instructions:
1. Blend soaked chilies, garlic, red pepper, lemon juice, vinegar, and spices into a smooth paste.
2. Add olive oil and mix well.
3. Coat 500g chicken (boneless or bone-in) with the marinade.
4. Marinate for at least 3 hours or overnight.
5. Grill, roast, or pan-fry until charred and juicy.
6. Serve with peri peri mayo or herbed rice.
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🔁 Tips for Both Marinades:
• Score the chicken slightly for deeper flavor penetration.
• Save some marinade to baste during cooking (if not mixed with raw chicken).
• Can be air-fried too (180°C for 12–18 mins depending on cut).
