Coriander Chicken
Ingredients
For marination
- Chicken 1 kg
- Ginger garlic paste 2 Tbsp
- Curd ยฝ cup
- Lime juice 1 Tbsp
- Turmeric powder ยฝ tsp
- Salt 1 tsp
For gravy
- Coriander leaves 100-110 gms (cleaned thoroughly and washed)
- Green chilies 9-10 (add according to spiciness required)
- Onions 3 (ground in a blender)
- Tomato 1 small
- Dhania powder 1ยฝ tsp
- Cumin powder 1 tsp
- Bay leaves 2
- Cardamoms 3-4
- Vegetable Oil 5-6 Tbsp
- Lemon juice 2 tsp
Instructions
- Marinate the chicken with the marination masala.
- Blend together the coriander and green chilies by adding a little water. Keep aside for later use.
- Heat oil in a Kadai/wok, temper the oil with bay leaves and cardamom pods.
- Then add the ground onions and fry on medium heat until the onions turn soft and golden brown. Keep mixing the onions in order to avoid it sticking to the kadai.
- Next add the marinated chicken pieces and sautรฉ on medium heat. Saute till chicken loses its raw colour and turns golden.
- Add the tomato, cumin powder and coriander powder and mix well. Continue cooking the chicken for another 10 minutes.
- Now add the coriander paste and mix well. Add a Cup of water and continue cooking.
- Cook for 30-35 minutes. Frequently mix the chicken gravy.
- Check for spiciness and salt. Add if required.
- If the gravy is very thin, then higher the heat and uncover the curry. Mix frequently to avoid burning.
- Finally add the lime juice and mix well.
- Serve hot with Rice or pulkas.
