Coriander Chicken Curry

Chicken
Side dish for Roti
Side dish for Idli, Dosa
Non-Veg
Non-veg curry
Non-veg Thali
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Here goes the vibrant delicious Indian-influenced Coriander chicken recipe. This curry is so simple to prepare yet incredibly flavorful with spiced masala. If you’re a lover of fresh coriander leaves aroma, then this recipe is for you. In this recipe the chicken is marinated in exotic masala paste and cooked delicately. This gravy has a gentle spice to it, but if you want a bit more hot, just increase the green chillies. This North Indian favorite dish will go well with naan bread, basmati rice, noodles etc.

Ingredients

Chicken boneless - ½ kg

Fresh coriander leaves - 1 bunch

Mint leaves chopped - 3 tbsp

Green chilly - 3 to 5

Cashewnuts - 8

Ginger garlic paste -1 tbsp

Turmeric pwd - ¼ tsp

Yoghurt - 1 small cup

Oil -2 to 3 tbsp

Cumin seeds - ½ tsp

Saunf - ½ tsp

Cinnamon - 1

Onions sliced - 1 cup

Tomato puree - ½ cup

Lemon juice - few drops

Salt to taste

Instructions

1.

Clean, wash and chop the chicken to bite sized pieces

2.

Wash and chop fresh coriander leaves, mint leaves and green chilly

3.

Add it to blender

4.

Add few cashewnuts and little water and grind it to fine smooth paste

5.

Transfer the paste in a mixing bowl

6.

To it add ginger garlic paste, salt, turmeric pwd, yoghurt and mix well

7.

Add the chicken and coat well with the masala paste

8.

Allow to marinate for 2 hours

9.

Heat oil in a fry pan

10.

Add cumin seeds, saunf and cinnamon

11.

Wait to splutter

12.

Add finely sliced onions and fry till golden

13.

Add the marinated chicken and saute in high flame for few minutes

14.

Add tomato puree and cook for a minute

15.

Add ¼ cup of water and turn the flame to low medium

16.

Cover and cook the chicken for 7 to 10 mins

17.

Once the chicken is cooked tender, squeeze few drops of lemon juice

18.

Taste and adjust salt and seasonings

19.

Transfer to serving bowl

20.

Garnish with grated cheese

21.

Healthy delicious coriander chicken with tempting aroma is ready

22.

Enjoy hot with naan, paratha, roti or rice

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