Coriander Chicken

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             CORIANDER CHICKEN




A quick and easy chicken recipe where chicken pieces are marinated using yogart and chili powder which is then flavoured with Indian spices. The freshness of mint and the flavour of corriander enhances the taste of the gravy. It's very different from 
the common Indian curries that you might be used to eating.

Dry or gravy version. This chicken dish can be enjoyed with steamed rice or rotis . Hope you give this recipe a try and make it a staple dish in your home.

Let's get cooking!


INGREDIENTS

- 750g. bone-in, skinned chicken pieces 

- 2 tbsp chili powder

- 1 cup plain yoghurt

- 1  1/2  tsp tumeric powder

- 10 shallots ( cut into thin slices)

- 2 tbsp ginger paste

- 1 tbsp garlic paste

- 5 green chillies  finally chopped (adjust as desired)

- 2 tbsp dry chili paste ( more or less according to your heat preference)
( Please check my previous post how to make home made chili paste)

- 2 tbsp corriander seeds ( dry roasted and pound to a fine powder)

- 1 tsp cumin seeds ( dry roasted and pound to a fine powder)

- 200g fresh coriander (washed and chopped with stem)

- 100g fresh mint leaves ( washed and chopped)

- salt to taste


METHOD




- Mix the chicken with the chili powder, tumeric powder, salt and half of the yogart and allow to rest in the refrigerator for 1 hour.

- In a small dry skillet over low heat, toast the corriander and cumin seeds. Stirring frequently until become fragrant. Transfer to pestle and mortar and pound to a fine powder. Set aside

- In a large saucepan or wok, heat oil and saute the shallots until raw smell disappear before adding the ginger and garlic paste. Saute until fragrant.

- Add the green chilies, corriander and cumin powders and chili paste.  Stirring well into the onion mixture.

- Add the marinated chicken to the spice paste and fry well on high flame for 5 minutes. Stir constantly to prevent sticking and burning.

- Using a spatula, scrape the leftover marinade from the bowl into the cooking chicken pieces, adding the reserved 1/2 cup yogart.

- Cook with a closed lid on high flame for about 5 minutes then reduce to low.

- Simmer until the chicken is tender  and cooked through well. When done the chicken will become fork tender.

- Add the chopped coriander and mint leaves, mix well and let it simmer for further 5 minutes. Give it a taste and season with salt.

- Remove from the heat and enjoy with steamed rice or rotis.


Don't forget to my Instagram
@_casualcook_ for more recipes.




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