Friday, January 15, 2010

Coriander Chicken

A friend of mine makes this dish. I never tasted the dish made by her, but loved the recipe. Cilantro/Coriander is my favourite herb and to make it the focal point of a dish was very exciting.


2 pounds of boneless and skinless chicken breasts - cut into one inch pieces
2 medium onions - pureed
4 cups cilantro/coriander - roughly about 4 bunches
9 to 10 cloves garlic
1 inch ginger piece
4 green chillis - you can use more if you like it spicy
1 teaspoon tamarind paste
1 teaspoon garam masala powder
1/2 teaspoon turmeric powder
1/4 cup oil
2 tablespoons ghee/clarified butter
4 cloves
4 cardamoms
4 pieces of cinnamom
1 bay leaf
1 star anise
1 black cardamom
salt to taste
pepper powder


Marinate the chicken pieces in some salt and pepper and 1 teaspoon oil. Let it stand for 15 minutes. Make a paste of the corinader/cilantro, garlic, ginger and chillis and keep aside.
In a karahi, add the 2 tablespoons oil and saute the chicken pieces till you get a nice and golden brown crust on the outside. Drain it in a plater over a paper towel. In the same kadhai add the balance oil and fry the pureed onions till they turn golden brown. Add teh tamarind paste and mix well. Then add the corinader mixture and the turmeric powder and fry the mixture well till it leaves the sides of the vessel. To this add the garam masala and the chicken pieces and mix well. Add salt if required. Cover and let it simmer for 10 to 15 minutes on medium/low flame.
Just before serving - take a small karahi add the ghee. When it gets hot, take it off the flame and add the cloves, cardamom, star anise, black cardamom, bay leaf and cinnamon. Add this on top of the gravy as shown int eh picture and serve with naan or chappati

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