Coriander Chicken
This Coriander Chicken dish features chicken pieces marinated with lime juice, ginger garlic paste, red chili powder, and salt, then paired with a fresh coriander paste blended with onions, green chilies, and aromatic spices. The chicken is browned and simmered in the coriander sauce for a fragrant and flavorful curry, finished with an optional garnish of fresh cream and almond flakes. Cooking time is about 45 minutes and serves 5-6 people.
Ingredients 19
Marinade
1 kg chicken, cut into curry pieces
1 lemon juice
salt, to taste
1 tsp red chili powder
1 tbsp garlic paste
1 tbsp ginger paste
For The Sauce
2 tbsp vegetable oil, divided
3 green cardamoms
1 in cinnamon stick
3 cloves
2 onions, sliced
3 green chillies, chopped
1 bunch coriander leaves, large, fresh, chopped
1 tsp coriander powder
1 tsp turmeric powder
1 tsp Kashmiri chili powder
1 cup warm water
For Garnish Optional
fresh cream, for garnish, optional
almond flakes, for garnish, optional
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Method 8
Wash the pieces and pat dry. Add the , salt, , , and to the chicken. Toss and mix well, then let it sit for 15–20 minutes.
In a deep pan, add 1 tbsp of and heat it. Once the oil is hot, add the , , and . Sauté for 30 seconds.
Add the sliced . Sauté until the onions are translucent. Add the chopped and chopped .
Cook until everything is well mixed. Let it cool, then add to a blender and puree using as little water as possible.
Add the remaining 1 tbsp oil to the same pan and heat it. Add the marinated to the pan and fry for a few minutes until the chicken is browned on all sides. Remove from the pan and set aside.
In the same pan, add the , , and . Stir for a few seconds, ensuring that the spices do not burn.
Add the coriander paste and mix well. Add salt and 1 cup of warm water, then let it boil on a medium flame. Adjust the seasoning, then add the and cook for 30 minutes.
Once the is tender, turn off the heat and garnish with fresh cream and almond flakes, if using.
Bhavna - The Modern Desi Co's tips
The chicken can be marinated a day in advance and the coriander paste can also be made a day or two in advance, so all you need to do is put them together when ready to cook.
You can substitute the chicken with lamb or button mushrooms. No matter what your favorite protein is, you will enjoy the dish.
