Coriander Chicken Kebab



This Coriander Chicken is a quick and flavorful stovetop recipe made with a fresh coriander, curd, ginger, and garlic marinade. The chicken turns tender, juicy, and lightly charred, making it perfect as a starter or main course.

Recipe Highlights

  • Juicy, tender chicken with a flavorful coriander marinade.
  • Fresh herbs, ginger, and garlic add vibrant taste.
  • Thick curd helps keep the chicken soft and moist.
  • Easy stovetop recipe with no oven or grill needed.
  • Perfect as a starter, snack, or main course.
  • Ready with simple ingredients and minimal preparation. 

Ingredients

  • 500 g chicken
  • ½ cup thick curd (yogurt)
  • 1 tsp red chilli powder
  • 1 tsp salt
  • Juice of ½ lemon
  • 1 cup fresh coriander leaves
  • 1 inch ginger
  • 5 garlic cloves

Method

  1. Blend the coriander leaves, ginger, and garlic into a smooth paste.
  2. In a bowl, mix the curd, red chilli powder, salt, lemon juice, and the coriander paste.
  3. Add the chicken and coat it well with the marinade.
  4. Marinate for at least 2 hours, or overnight for the best flavor.
  5. Heat 1 tbsp oil in a pan over medium heat. Add the marinated chicken in a single layer.
  6. Cover and cook for 8–10 minutes.
  7. Flip the chicken, cover again, and cook for another 8–10 minutes.
  8. Remove the lid and cook for 2–3 minutes, turning occasionally, until the chicken is lightly charred and any excess moisture has evaporated.

Serving Suggestions

  • Serve hot with onion rings, lemon wedges, and mint yogurt chutney.
  • Pair with naan, roti, or jeera rice for a complete meal.
  • Serve alongside a fresh green salad for a lighter option.
  • Enjoy as a party appetizer with your favorite dipping sauce.

Tips for Best Results

  • Marinate the chicken for at least 2 hours; overnight is ideal for maximum flavor.
  • Use thick curd so the marinade coats the chicken evenly.
  • Cook over medium heat to keep the chicken juicy.
  • Do not overcrowd the pan for even cooking and better browning.
  • Cook uncovered for the last few minutes to achieve a light char.
  • Allow the chicken to rest for 2–3 minutes before serving for the best texture. 

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