Coriander Chicken
Boneless chicken marinated in a gravy of yoghurt and coriander
Served with basmati rice.
Ingredients for 2
- 333 g boneless chicken breast
- 167 g fat free yoghurt
- 167 g coriander leaves
- 2 tbsp mustard oil / sunflower oil
- ⅔ tbsp sugar
- Salt, to taste
- Ginger
- Garlic
- 1 ⅓ medium onions
- Green chillies
- Garam masala
- ⅓ tsp ground cardamom
- ⅔ Bayleaf
- ⅔ Cinnamom stick
Side: Basmati rice
- ⅔ cup basmati rice
- 1 ⅓ cups water
Instructions
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Cut the boneless chicken into small bite sized pieces.
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In a mixer, put 250g coriander leaves, 2/3 green chillies, 250g yoghurt, 20g ginger, 9/10 cloves of garlic, 2 medium sized onions and mix well.
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Add the green chillies according to your taste.
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Pour half of the mixture from step 2 into a bowl and mix it thoroughly with the chicken.
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Into this chicken mixture add 1 tbsp Garam Masala and salt to taste.
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Keep the resulting marinated chicken aside for about 30 minutes.
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In a frying pan add 3 tbsp of either mustard oil or sunflower oil.
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Once the oil is hot, add 1 tbsp sugar and cook until the sugar melts into the oil.
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Add 1/2 tsp ground cardamom, 1 small cinnamon stick, and 1 bayleaf into the hot oil.
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Simmer for about 1 minute, then lower the heat to medium.
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On medium heat, add the marinated chicken mixture and cook till oil starts separating from the chicken.
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About 25 minutes before serving, start the rice: rinse the basmati rice until the water runs clear, then bring it to a boil with the water and a pinch of salt. Cover, simmer on low for 15 minutes, then rest off the heat, covered, until serving.
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Add salt to taste and keep stirring the chicken to make sure it does not burn or stick to the bottom of the pan.
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Once the oil separates, add the remaining mixture which was left behind after step 4.
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Stir until it has a thick consistency. Serve with naan or rice.