Category Archives: Gravy/Side Dish

Chicken, Gravy/Side Dish, Non Veg Recipes, Recipe Index

Coriander Chicken/Cilantro Chicken Masala

Posted on by kavithapadmanaban
01
Jan

Coriander chicken is a delicious simple side dish. In this recipe, we do not add coconut and there is no garam masala added here so that the original taste of coriander leaves is maintained. The freshness of the coriander leaves enhances the flavour of the recipe.

Coriander chicken goes well with Indian breads like roti, chapati and also with white rice, biryani and ghee rice.

Here I will share how to make Coriander Chicken using different utensils

a) using a pressure cooker

b) using a kadai

You can choose what best suits for you.

Grinding of the masala

Ingredients

2 pods  or 2 teaspoons garlic

2-inch ginger or 2 teaspoons ginger

3 green chillies

1 bunch coriander leaves

Method

Take green chillies, coriander leaves and a pinch of salt in a mixie jar. I have used ginger-garlic paste so I am adding later however if you are adding the garlic pod and ginger piece you can add it here. Grind it without adding water initially and then add a few drops of water. Grind till you get a smooth paste.

 

Preparation of the Coriander Chicken

Ingredients

1 kg chicken

5 big onions

4 big tomatoes

1/2 teaspoon turmeric powder

1 teaspoon chilli  powder

1 teaspoon salt or salt to  taste

A) Using pressure cooker

Take the pan of the pressure cooker and heat it. Add oil and allow the oil to get heated. Then add onion and saute till the onion becomes soft.

Now add ginger- garlic paste and saute further till the raw smell of the goes. (In case you have added the garlic pod and ginger piece in the grinding then you skip this step)  

Then add the tomatoes and saute till you can get a mushy paste. 

Add chilli powder, turmeric powder and saute further till the moisture content is reduced.

Add the chicken and stir. After a few minutes, add the already ground masala and stir till the chicken mixes well with the masala. Then add salt and mix further. You will notice that the chicken will release water. Further, add a cup(100 ml) of water and close the lid and cook for a single whistle on a high medium flame.

 

Allow the cooker to cool. First, remove the weight and then remove the lid and heat on high medium flame till you get the required consistency. Keep stirring occasionally.

B) Using a kadai

Take a kadai or a heavy thick bottomed pan or a cast-iron skillet and heat it. Add oil and allow the oil to get heated. Then add onion and saute till it becomes soft.

Now add ginger-garlic paste and saute further till the raw smell of the ginger -garlic paste goes.  (In case you have added the garlic pod and ginger piece in the grinding then you skip this step)                                     

Now add tomatoes and saute till you get a mushy paste.


Add chilli powder, turmeric powder and saute further for a few minutes.

Add the chicken and stir. After a few minutes, add the already ground masala and stir till the chicken mixes well with the masala. Then add salt and mix further. The chicken will release water. Further, add a cup(200 ml) of water and close the lid and cook 20 minutes on a slow medium flame.

 

Now remove the lid and heat on high medium flame till you get the required consistency. Keep stirring occasionally.


Yay! The coriander chicken is now ready for us to attack it ;)Enjoy the dish and let us know how you enjoyed it in the comments… we need your encouragement people!

Gravy/Side Dish, Non Veg Recipes, Recipe Index

Chicken Curry(South Indian Style)

Posted on by kavithapadmanaban
01
Jan

Chicken curry is a classic, simple dish in which no garam masala or coriander powder is added. Here the taste of chilli powder and coconut is blended with chicken and this gives a special taste. Adding garlic also contributes to its unique taste.

This chicken curry is absolutely delicious with ghee rice although you can also take with plain rice. It can also be taken with chapatis, hot idli, dosa and set dosa. Adding a little ghee to your idlis and dosa makes the dish even more mind-blowing. Even ragi mudde tastes good.

There are many variations that can be done in a chicken gravy. You can also add pieces of fried coconut to the gravy. The crunchiness of coconut makes it delicious.

Ingredients

1 kg chicken

4 big onions (chopped)

4 medium-sized tomatoes (chopped)

2 pods of garlic

1/2 teaspoon turmeric powder

2 teaspoon chilli powder

1/4 cup grated or 4-5 pieces 1 inch sized coconut

2 teaspoons salt or salt to taste

Method

Take a kadai or a heavy thick bottomed pan or a cast-iron skillet and heat it. Add oil and allow the oil to get heated. Then add onion and garlic. Saute till it turns golden brown.

Then add tomatoes and coconut and saute further till you get a mushy paste.

Now add turmeric powder and chilli powder and saute on low medium flame stirring occasionally. 

Note: On adding the chilli powder the masala tends to get stuck to the vessel and if left for a long time, may also get burnt. So to prevent it from getting burnt, it is essential to stir continuously.

Keep heating till you get a mushy paste. Allow this to cool.

Grinding the masala

Grind the cooled masala in a mixie jar. Initially do not add water and grind for a few minutes. Then gradually increase the water content(say around 10 ml) and grind.

Keep repeating till you get a smooth paste. Remember not to add too much water as it will splash all over and the curry will be bland.

Now let’s get into the final preparation of the Chicken curry.

Preparation of the Chicken curry

Take a cooker pan and add oil. Allow the oil to get heated. Add onions and curry leaves and saute till the colour of the onions changes to light brown. 

 

Then add the chicken and stir. After a few minutes, add the already ground masala and stir till the chicken mixes well with the masala. Then add salt and mix further. 

You will notice that the chicken will release water. Further, add a cup(200 ml) of water and close the lid and cook for a single whistle on a high medium flame. You can also reduce the quantity of water if you want a thicker consistency. Remove the weight after the cooker cools. Also, keep heating the curry on high medium flame till you get the required consistency. 

Note:

In case you are using a Kadai and not a cooker, then instead of using 200 ml of water, add 300 ml of water and close the lid and cook 20 minutes on a slow medium flame. 

Enjoy the dish and do share your experience in the comments:)