Hello everybody !! Hope you are having a superb week.
Today’s recipe is my favorite chicken curry with a twist. This is a comparatively less spicy and different from the usual chicken dishes we often come across. We generally use coriander leaves for garnishing our chicken preparations. But this recipe is all about fresh coriander or cilantro leaves.
You need a good amount of this tasty flavorful herb, mix it with the usual ingredients and thus you get this amazing chicken curry, perfect as a main course side dish with chapatis, tandoori roti, nun or any other bread of your choice. Just remember this recipe has quite thick gravy, so it may not go well with rice in my opinion.
If you do not prefer onion, garlic & ginger in your dishes, you can still try this recipe. Just use a little more amount of crushed peppercorns than I mentioned and 2 to 3 tablespoon yogurt in your gravy.
Lets get started !!
Preparation Time :
Clean the chicken pieces well. Dry them out using paper towel. Place them in a big bowl. Add 1 teaspoon turmeric powder, 1 teaspoon red chilli powder (optional), 1/2 teaspoon cumin powder, 1/2 teaspoon coriander powder, few pinches of salt and few drops of oil. Marinate the chicken overnight or at least 4 hours before cooking.
Cooking Time : 30 minutes
- Chicken – 450g, cut into medium sized pieces with bone, marinated overnight
- Fresh Coriander Leaves – 1 cup, about 50g, keep 1 teaspoon finely chopped coriander leaves for garnishing
- Green chillies – 6, 4 roughly chopped for coriander paste, 1 roughly chopped for gravy and 1 slitted for garnishing
- Onion – 1 small or 1/2 medium sized, roughly chopped
- Garlic – 4 cloves, roughly chopped
- Ginger – 1 inch, roughly chopped
- Tomato – 1 medium sized, roughly chopped
- Clarified butter (ghee) – 1 tablespoon
- Turmeric powder – 1 teaspoon
- Red chilli powder – 1 teaspoon (optional)
- Cumin powder – 1/2 teaspoon
- Coriander powder – 1/2 teaspoon
- Freshly crushed Black peppercorn – 1 teaspoon (You can also use black pepper powder if you prefer)
- Salt – as per required
- Mustard oil – 4 tablespoon (You can also use refined oil if you prefer)
- Add coriander leaves and 4 green chillies into a mixer grinder. Prepare a smooth paste.
- Heat oil in a wok. In the meantime add onion, ginger and garlic into the same mixer grinder to prepare a smooth paste. Add the paste into the marinated chicken and coat each pieces well.
- When the oil is hot, add marinated chicken pieces coated with onion mixture paste. Turn the flame to medium. Stir fry the chicken pieces gently until they become golden brown.
- Now in the mixer grinder, add tomatoes and prepare a smooth paste. Add tomato paste into the chicken. Mix and stir until the raw smell of the tomatoes are gone.
- Cover the wok with a lid. Let the chicken cook in its own juice. Stir occasionally.
- When the chicken is half done, add coriander green chilli paste. Also add chopped green chillies. Stir and mix well.
- Cover the wok with a lid again and let it cook. You can add little warm water slowly as and when required. (Do not add too much water as the gravy needs to be thick)
- When the chicken is almost done, add freshly crushed peppercorns. Mix gently. Cover again and wait until the chicken is completely done.
- Add clarified butter. Give it a stir. Turn the flame off.
- Give the dish some standing time. Garnish with some chopped coriander leaves and slitted green chilli.
Serve Coriander Chicken hot with chapatis, tandoori rotis or nun.
Note : If you want a rich green colored gravy, use 1/2 coriander paste while cooking in step 5 and keep other half aside. When the chicken is almost cooked, add the remaining 1/2 coriander paste, give it a stir and wait until your dish is completely done.