CORIANDER CHICKEN

CHICKEN I think is staple these days. This was not the scenario, say about 30 years back. Chicken was not allowed inside kitchen of many Indian homes. I remember , as a child, when I visited my maternal grandparent's home, chicken was cooked, eaten in earthen pots in garden if my uncles and aunts wished to. Later the used pots were thrown away. 

Whatever the reason may be, for us it was  picnic sort of. Perhaps because of this restriction, chicken tasted heavenly then. In present day scenario, Chicken is a rescuer, handy, easily available, quick 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 for my men. The flexibility of this bird really makes me happily cook it often happily.

Here's for you today Coriander Chicken; an easy recipe with minimal spices. I have used only sliced onion, garlic paste, dry red chilli powder, green chilli-coriander paste in it!

INGREDIENTS :

Chicken : 500 gm [ I used Country Chicken]
Fresh Coriander leaves : 250 gm
Garlic Paste : 2 table spoon
Ginger Paste : 2 tsp
Plain Yogurt : 100 gm
Bay leaf : 1
Green Chilli paste : 2-3 tbsp
Onion : 2 medium
Garam Masala Powder ( Punjabi ) : 1/4 tsp
Salt : As per taste.
Oil : 3 tablespoon

PROCEDURE :

Wash chicken (boneless or bone on) pieces well, Pat dry. Beat well yogurt, pour over chicken. Add little salt. Mix well, refrigerate in a tightly closed container for 2 hours. Take out half an hour before cooking.

Cut, discard stem end of Coriander sprigs. Wash well. Roughly chop, prepare a paste in mixer. Keep covered in a tightly closed container, else flavour goes off.

Slice onions thinly, wash. Heat oil in wok. Temper with bay leaf. Add sliced onions. Fry until golden brown.

Add garlic & ginger pastes. Fry well until raw smell goes. Add green  chilli paste, little salt. Fry until oil separates from spice mix

At this stage, add chicken along with marination. Stir, then cover. Cook at low flame stirring occasionally.

When chicken is half done, pour in coriander paste. Stir well. Cover again. 

After 5-8 minutes, remove cover, sprinkle garam masala powder. Stir, cook for another 2 minutes.

Please note, no water is required for this recipe as it is cooked in water that is released from yogurt. It is a no turmeric recipe.

Enjoy with flat & puffed breads, even rice! You can see Broad Bean-Coconut Bharta, Water Cress-Potato-Raw Banana Light Curry on side.