This recipe has been contributed by Harsha Ramaiah. Harsha loves to cook and host parties for his friends as often as he can & coriander chicken happens to be his all time favorite!
Coriander leaves – (1 bunch, preferably 100-125gms)
Curry leaves (1 bunch – 100 gms)
Green chillies (depends on size and how spicy you like it)
Coriander seeds – 2 tbsp
Chicken – 500gms (even cubes, as small as you can, i make them less than 1 inch cubes)
Ginger garlic paste – 1 tbsp
Nice thick curd (plain yogurt) – 1 cup
Salt to taste
- Make a nice paste out of coriander leaves, curry leaves and green chillies
- Crush coriander seeds ( i prefer to crush than grind as the flavor is better). Keep aside
- Heat oil in a flat pan (as i like all my chicken pieces to touch the pan) and add the crushed coriander seeds and then add ginger garlic paste
- Once the ginger garlic paste is cooked and the raw flavor has disappeared, add the coriander/curry/chilli paste. Cook till the oil separates
- Add the chicken and stir it well
- Add curd, salt and stir well
- Cover the pan with an airtight lid and let it cook. The chicken will ooze water and that is good enough unless you want to add water to make a thin gravy
- After 8-10 minutes open the pan and the dish sh1 cup should be cooked by now. You can garnish the dish with roasted cashews
- The dry dish goes very well as a short eats with drinks
- The gravy dish goes well with steamed rice, parantha, chappati or poori
Thanks Harsha for the recipe! 🙂
till next time…. have fun cooking!
Akshayapatram 