It is sometimes hard to keep yourself motivated in the kitchen with new recipes especially when one is cooking for yourself. Usually, I am happy to indulge in leftovers from the cooking classes I run every weekend but that can also get boring very quickly even though I am grateful and aware that I get to put food on my table, and delicious food if I must say so but can get repetitive.
So, lately, I have been trying to cook at least 1 – 2 different dishes during the week to keep myself excited about eating. And this ‘Coriander Chicken’ is one such dish that I sometimes make to get out of the drudgery.
It is easy to make, and the Chicken can be marinated a day in advance and the coriander paste can also be made a day or two in advance and then all one must do is just put them together. You can go ahead and substitute the Chicken with Lamb or Button Mushrooms. Irrespective of what your favorite protein is, you will enjoy the dish.
Recipe (Cooking time 45 minutes, serves 5 -6)
· 1 Kg Chicken (cut into medium pieces)
· Juice of 1 Lemon
· Salt to taste
· 1 tsp Red Chili powder
· 2 tsp Ginger garlic paste
For the sauce
· 2 tbsp Vegetable Oil
· 3 Green Cardamoms
· 1-inch Cinnamon stick
· 3 Cloves
· 2 Onions sliced
· 3 Green Chilies
· 1 large bunch of fresh Coriander leaves
· 1 tsp Coriander Powder
· 1 tsp Turmeric powder
· 1 tsp Kashmiri Chilli powder
For Garnish (Optional)
· Fresh cream and Almond Flakes
Wash the chicken pieces and pat dry. Add the lime juice, salt, ginger garlic paste, and red chili powder to the chicken. Toss it and mix it well and let it sit for 15 – 20 minutes.
In a deep pan add 1 tbsp of oil and heat it. Once the oil is ready, add the green cardamoms, cinnamon, and cloves.
Once they are aromatic, add the sliced onions. Sauté till the Onion becomes transparent. Add the chopped cilantro and chopped green chilies.
Cook it until everything is well-mixed. Cool and make a fine paste.
Add the remaining Oil to the same pan and heat it. Add the marinated chicken to the pan and fry for a few minutes till the Chicken browns. Remove from the pan and keep it aside.
In the same pan add the turmeric, Kashmir red chili powder, and coriander powder and stir for a few seconds ensuring that the spices don’t burn.
Add the Coriander paste and mix well. Add salt and a cup of Warm water and let it cook on a medium flame.
Once the Chicken is tender, turn off the heat and garnish with cream and almond flakes.