A sensible blend of spices, flavor and taste, dhania chicken is a tempting chicken recipe with coriander leaves. Chicken cooked with fresh coriander leaves and it is not too spicy!! Coriander chicken is goes well with paratha, pulao or roti.
Ingredients ~
Chicken : 1 kg
Coriander(dhania) leaves : 1 bunch
Curds (dahi) : 1 cup
Garlic (lehsun) paste : 11/2 tbsp
Ginger (adrak) paste : 2 tsp
Onion paste : 4-5 tbsp
Tomato puree : 3 tbsp
Green chillies : 1 tsp, chopped
Oil : 1 tsp.
Salt to taste
Method ~
Cut the chicken into small pieces. In a bowl marinate the chicken pieces with ginger-garlic paste and yogurt. Let it stand for 30 min.
Blend the coriander and green chilli with slight water till it forms a smooth-green puree.
Heat oil in a large pan and add the onion paste. Fry till the water is absorbed and till it gets a slight brown color.
Add the marinated chicken pieces to the fried onion.
Add salt to the pan, cover and cook the chicken over low flame till all the water is evaporated and the chicken is soft.
Mix tomato puree with little water and pour it on the cooking chicken.
Cook the chicken over medium flame till all the water is soaked.
Pour the green puree to the chicken and let it cook. The color changes from green to greenish brown when the dish is cooked.
Serve it with Mitha (Sweet) pulao.........
Sending this to My spicy Kitchen's "Chicken Feast" event
Ingredients ~
Chicken : 1 kg
Coriander(dhania) leaves : 1 bunch
Curds (dahi) : 1 cup
Garlic (lehsun) paste : 11/2 tbsp
Ginger (adrak) paste : 2 tsp
Onion paste : 4-5 tbsp
Tomato puree : 3 tbsp
Green chillies : 1 tsp, chopped
Oil : 1 tsp.
Salt to taste
Method ~
Cut the chicken into small pieces. In a bowl marinate the chicken pieces with ginger-garlic paste and yogurt. Let it stand for 30 min.
Blend the coriander and green chilli with slight water till it forms a smooth-green puree.
Heat oil in a large pan and add the onion paste. Fry till the water is absorbed and till it gets a slight brown color.
Add the marinated chicken pieces to the fried onion.
Add salt to the pan, cover and cook the chicken over low flame till all the water is evaporated and the chicken is soft.
Mix tomato puree with little water and pour it on the cooking chicken.
Cook the chicken over medium flame till all the water is soaked.
Pour the green puree to the chicken and let it cook. The color changes from green to greenish brown when the dish is cooked.
Serve it with Mitha (Sweet) pulao.........
Sending this to My spicy Kitchen's "Chicken Feast" event
