Skip to main content

Chicken with Coriander leaves

Ingredients:
10 to 12 pieces Chicken  
1 cup finely chopped onion
1 tbsp finely chopped garlic  
2 tbsp finely chopped ginger
2 tbsp chopped green chili  
1 tsp turmeric powder
2 cups chopped coriander  
1 tsp whole cumin  
½ tsp sugar  
2 tbsp lime juice  
1 tsp salt  
½ cup oil  
 How to Cook:
1.      Clean and rinse the chicken pieces.
2.   Marinate with salt and turmeric.
3.   Heat oil in a non-stick pan.
4.   Fry the chicken pieces until they turn brown. Keep aside.
5.   Add the whole cumin in the same pan and start frying.
6.   Mix in the onions, ginger and garlic and fry for 2 to 3 minutes.
7.   Add the fried chicken to the mix and sauté for another 2 to 3 minutes.
8.   Stir in the chopped green chili and coriander and pour a cup of water.
9.   Stir some more time and cover. Keep over low heat.
10. Wait until the water dries up. Add the lime juice and sugar.
11.  Let it cook over low heat until the chicken is cooked and fried.
12.  Serve hot with rice or plain polao.

Comments

Post a Comment

Popular posts from this blog

Dildar Punjabi chicken

Ingredients: 1 Boneless or whole chicken 1 Onion, chopped 1 Tomato 2 tsp oil Half inch ginger, paste 4 garlic cloves, paste 1 lemon 1 tsp whole coriander seed 4 green chilies 1 tsp salt 1 tsp red chili powder 1 tsp turmeric powder 1 pinch of gram masala 2 tsp chicken curry masala 1 tsp whole cumin Fresh cilantro How to Cook: Heat oil in a pan. Add coriander, cumin, chopped onion, cook for 2 minutes. Add the ginger and garlic paste and fry. Cook until the oil separates. Add all the spices, mix them well, and add tomato and green chilies. Cook for 5-10 minutes and add one cup of water so the masala doesn't stick. Add fresh lemon juice, cook until the oil separates, then add chicken pieces with 2 cup of water and let it simmer. Cook for 10 min until the chicken is done and the gravy is not too watery. Pour cilantro and serve.
Post a Comment
Read more

Multani Chicken Curry

Ingredients: 1½ Kg Chicken (cut into 8 Pieces) 1 cup Onions, fried to brown 2 Tomatoes, chopped 2-3 tbsp Tomato ketchup 1 tsp Ginger, paste 1 tsp Garlic, paste 1½ tsp Coriander powder 1 tbsp Lemon juice 1½ tsp Chili Powder 1 tsp Curry Powder 1 tsp Cumin Powder 1 tsp salt ¼ bunch Coriander leaves, chopped ½ cup Oil or ghee How to Cook: Heat ghee or oil in a pan. Fry onions till brown. Add ginger-garlic paste with little water and stir constantly. Add all other ingredients and tomatoes. Stir well till oil separates. Add chicken and fry well in the masala. Add 1 cup of water, cover and cook on slow fire for 25-30 minutes. When the chicken is tender and dry add tomato ketchup and lemon juice. In another pan heat some oil, stir in ¼ tsp red chili powder and pour over the chicken. Garnish with coriander leaves. Serve hot with Naan.
Post a Comment
Read more

Sialkot Badshahi Chicken

Ingredients 1 Chicken, cut into pieces 1 Lemon, juice 2 Onions, thinly sliced 400 ml Yogurt 1 tsp Black pepper, ground 2-3 tsp Chili powder 1 tsp Turmeric 1 inch Cinnamon 2-3 Cardamoms 3-4 cloves 1 inch Ginger, paste 2 cloves of garlic, paste 2 black cardamoms A few seeds of whole black pepper 200 ml cream A little oil Salt to taste How to cook Squeeze the juice of one lemon on the chicken and mix everything thoroughly. Marinate for three hours. Heat oil in a pan Add chicken and cook for 15-20 minutes until water goes out. Take the chicken out and fry the onions in the same oil till they dissolve. Pour yogurt into the pot together with all the spices, garlic and ginger. Cook on low heat. When the gravy becomes thick, add the chicken. Add cream and garam masala. Garnish with fresh, chopped green chilies and coriander leaves. Serve with rice or naan.
Post a Comment
Read more