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Saturday, 30 August 2014

Dhania Chicken

DHANIA CHICKEN  is slightly marinated chicken cooked in a unique blend of fresh coriander curry. Its so easy to make. I love recipes with has minimal chopping (I love to chop though!) and its taste awesome. The best way to finish up leftover fresh coriander, which happens all the time in my home. Best served with Naan / Kulacha / Roti or any mildly flavoured rice. 

Its basically not a tricky dish. There is no fine line of balancing between flavours. Its Dhania Chicken and its meant to have those fresh flavours of coriander leaves. So don't go overboard with onions. 

You Will Need:

1kg Chicken
Juice of a Lime
1 tsp Red Chilli Powder
2 Large Onions, Finely Chopped
1 Green Chilli, Finely Chopped
1 tbsp Ginger Garlic Paste
3 Green Cardamom
1 Cinnamon Stick
3 Cloves
1 Big Bunch Coriander Leaves, Roughly Chopped
1/2 tsp Turmeric Powder
1 tsp Coriander Powder
1 tsp Red Chilli Powder
5 tbsp Oil

The Cooking:

Marinate the chicken with lime juice, salt and red chilli powder for at least an hour. 

Meanwhile heat oil in a pan. Once hot add cinnamon, cloves, cardamon and 3/4th of the chopped onions. Saute till the onions are pink and translucent. Then add roughly torn coriander leaves and green chillies and saute for few mins. Now add the turmeric powder, red chilli powder and coriander powder. Saute for couple of mis and take off heat. Let it cool and grind it to smooth. 

NOTE: You need to add only 2 onions to this gravy, mediam to large onions and loads of fresh coriander. If you increase the number of onions it will overpower & mask the flavours of coriander. 

Heat the same pan with remaining oil and saute the remaining chopped onions till soft. Then add the marinated chicken and cook for 5 mins. Then add the ginger garlic paste and cook covered till the chicken is tender. Stir occasionally to avoid from burning at the bottom.

NOTE: NO NEED to add water to cook the chicken. The chicken will release a lot of juice on its own.  

Once the chicken is tender add the ground coriander onion paste. Add salt and stir for few mins. Then add 1/2 cup of water and cook covered till oil separates from the sides and the gravy has thickened. 

Serve hot with rice / roti!

Happy Cooking!


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