Saturday, 6 September 2014

CORIANDER CHICKEN



CHICKEN....I think is a staple these days. This was not the scenario , say about 30 years back. Chicken was not allowed inside the kitchen of many Indian homes. I remember , as a child, when I visited my grandmom's house, chicken was cooked and eaten in earthen pots in the garden if my uncle and aunts wished to. Later the used pots were thrown away. Whatever the reason may be , for
us it was a picnic sort of thing. Perhaps because of this restriction , chicken tasted heavenly then.
In the present day scenario, Chicken is a rescuer, very handy, easily available and easy to make. It is absolutely necessary to prepare it in different ways. It is not difficult as you are spoilt with choices. Whichever way you cook it, it's a hit. This flexibility of this bird really makes me happily cooking it. Vegans excuse me.
Here's for you today Coriander Chicken..... Very easy with minimal spices.

INGREDIENTS
Chicken : 500 gm.
Fresh Coriander leaves : 250 gm
Garlic Paste : 2 table spoon
Ginger Paste : 1 tsp
Plain Yogurt : 100 gm
Bay leaf : 1
Green Chilli paste : 4 - 5 nos.
Onion : 2 medium
Garam Masala Powder ( Punjabi ) : 1/4 tsp
Salt : As per taste.
Sunflower / Soyabean Oil : 3 tablespoon.

PROCEDURE
Wash the chicken ( boneless or with bones ) pieces very well, Pat dry. Beat well the yogurt and pour over the chicken. Add little salt. Mix well and refrigerate in a tightly closed container for 2 hours. Take out half an hour before cooking.
Cut and discard the end portion of the Coriander sprigs. Wash very well. Roughly chop and make a paste in the mixer. Keep covered in a tightly closed container , otherwise  the flavour goes.
Slice the onions thinly and wash. Heat oil in a wok. Temper with the bay leaf. Put in the sliced onions. Fry till golden brown.
Put in the ginger garlic paste. Fry well till the raw smell goes. Put in the green  chilli paste and add little salt. Fry till the oil separate from the spice mix.
At this stage, add the chicken along with the marination. Stir and cover. Cook at low flame stirring occasionally.
When the chicken is half done , pour in the coriander paste. Stir well. Cover again . After 5-8 minutes  open and sprinkle the garam masala powder. Stir and cook for another 2 minutes.
Please note, no water is required for this recipe as it is cooked in the water that comes out from the yogurt. It is a no turmeric recipe.
Enjoy with rotis or parathas.




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