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Chicken In Coriander Gravy
Fresh coriander was among one of those things which I always bought but never used it lavishly. We found a store where you get Coriander really cheap, but it comes in bundle of 3. It's kind of difficult to use all the 3 bundles before they get spoiled. Then Coriander chutney comes to the rescue. Just dump all the leftover coriander with a few other ingredients in a blender and you are happy , you could save the precious coriander from going into the bin. Now what do you do when you have excess chutney lying in your fridge, screaming to be used? You make Coriander Chicken.
It's very rightly said that necessity is the mother of invention. To use my excess chutney, I ended up making a coriander gravy and it tasted wonderful. It has become a regular in our household since then. The modification which I did when I made the dish second time was I did not made chutney. Instead I used only coriander leaves because I put a lot of lemon in my chutney and so the resulting gravy was a little too tangy. So here is the recipe.
Ingredients
For marination
- Chicken breasts- 3 (cut into small bite size pieces)
- Ginger paste- 1tsp
- Garlic paste- 1tsp
- Lemon juice- 2tsp
- Yogurt- 2tbsp
- Salt- ½ tsp
Ingredients
For the gravy
- Oil- 3tbsp
- Onion- 1 and ½ cups (chopped)
- Coriander powder- 1tbsp
- Coriander- 2 cups
- Green chili- 2-3
- Garam masala powder- 1tsp
- Salt to taste
Method
- Mix all the ingredients for the marinade and cover and refrigerate it for 4-8 hours
- Add oil in a heavy bottom pan
- When the oil is hot, add onion
- Fry the onions till golden brown
Method
- When the onions are golden brown, add coriander powder.
- Fry for half minute, continuously stirring.
- Add the chicken with the marinade to the pan.
Method
Cook for 4-5 minute on high heat.
Keep stirring in between.
Blend coriander and green chilies with a cup of water in a blender.
Method
Add to the pan.
Add garam masala and salt.
Cook till chicken is done ( approx 10-12 minutes ).
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