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Broiled Chicken in Green Masala Paste

Adapted from Vicky Bhogal
Author TheSpicedLife


  • 6 chicken breasts
  • 3 Anaheim green chile peppers (or use something hotter if you wish)
  • 1 medium yellow onion, roughly chopped
  • 8 cloves garlic, peeled
  • 2 inch knob of ginger, peeled and roughly chopped
  • 2 T ground coriander
  • 1 T garam masala
  • 1 bunch of cilantro, bottom 2 inches of stems removed
  • 3 T lemon juice
  • 2 T Greek yogurt (2% or whole fat)
  • 3 T vegetable oil
  • 1 t salt


  1. Place all of the ingredients except for the chicken into a food processor and blend until smooth. Place the chicken breasts into a ziploc freezer bag along with the pureed marinade. Zip closed. Massage the chicken and then place in the fridge for at least 4 hours and up to overnight.
  2. Preheat the broiler.
  3. Line a rimmed baking sheet with foil.
  4. Shake each chicken breast to remove excess marinade. Place them on the lined baking sheet. Broil until cooked and browned, flipping over halfway through (mine took 20-25 minutes).
  5. Serve with a good sweet and sour chutney.