My husband and myself made this dish for my husband’s office St.Patricks’s Day potluck. We used two cast iron pans and pan seared them. I gave it a trial run before I decided to pan sear the chicken. I marinated the chicken and made pan seared mint chicken, deep fried mint chicken and made kebabs. We did a taste test and the winner was pan seared chicken, followed by kebabs and deep fried chicken. I kind of overcooked the kebabs. But I am sure that it will taste wonderful on the grill. Please do not deep fry them. They absorb a lot of oil and taste bad when it cools down.
The marinade might taste spicy. But after you cook them, they taste just right. You have to over salt the marinade, because the chicken has to absorb the salt.
Will update this post with photos after we try it on the grill. Would like an update from you, if you beat me to the grill. 🙂
- Chicken breast – 950 grams, cut up into bite size chunks
- For marinade:
- Plain curd/yogurt – 1 cup+ 1/4 cup
- Salt – to taste, over salt it
- Serrano pepper – 1 , chopped
- Garlic – 4 cloves
- Ginger – 1 inch, chopped
- Coriander powder – 2 tsps
- Mint leaves – 3/4 cup, tightly packed
- Oil – 1 tbsp
- Oil – for sauteing
- Wash and drain the chicken pieces.
- Grind all the ingredients in the marinade list together without using water to a fine mix.
- Add the marinade to the chicken and mix well. Cove and let it rest overnight or for 6 hours in the refrigerator.
- Heat oil in a cast iron skillet.
- Add few drops of water on the pan, it must sizzle.
- Add the chicken pieces to the pan and let it cook halfway.
- Flip the chicken over and let the other side cook.
- The chicken will give out water as it cooks. The chicken will begin to sear only after the water evaporates.
- Flip the chicken over and make sure that both the sides have a good sear. Flip the chicken again if it has not seared.
- Remove the chicken pieces onto a paper towel. Enjoy!
We wanted the chicken to be green so we washed the pan after cooking each batch of chicken.