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!