Today’s recipe CORIANDER CHICKEN- DHONEPATA DIYE MURGIR MANGSHO. Made with my beautiful aromatic home grown coriander leaves fresh from the herb garden.
Off late I have fallen in love with gardening and growing my own veggies; not only me but my beloved hubby too. So much so he insisted on growing sweetcorn and dwarf beans. Yes you heard it right sweetcorn growing in an apartment in grow bags; with unpredictable British weather, where the season changes with every blink of an eye. Next awaiting the strawberries 🙂
It’s just been over a week I have sown the chillies, sweetcorn and dwarf beans seeds. I was surprised to see them sprout within 3 days of sowing.
Now back to Coriander chicken or green chicken as my sister calls it; this recipe has been handed over to me by my mother. It is a simple chicken preparation made with lots of fragrant coriander leaves. This chicken preparation is dry (makha-makha) but you can always alter the consistency of the gravy as per your taste. It is a mild dish with full of flavour, and I am sure it will tantalize your taste-buds.
- 800gms chicken washed, patted dry and cut in medium pieces
- 3 onions, thinly sliced
- 1 small tomato, chopped
- 2 teaspoon ginger-garlic paste
- 75gms coriander
- 2-3 strands mint leaves (optional)
- 2-3 green chillies
- 50 grams yoghurt
- 1 ½ teaspoon coriander powder
- 1 ½ teaspoon cumin powder
- 1/4 teaspoon turmeric powder
- 2 bay leaves
- salt as per taste
- sugar as per taste
- vegetable oil as required
- Marinate the chicken with ginger garlic paste and salt and keep aside.
- Meanwhile whiz together coriander, mint, chillies & yoghurt and keep it aside for later use.
- Heat oil in a thick bottom pan, temper the oil with bay leaves. Then add the sliced onions and fry on medium heat until the onions turn golden brown.
- Add the marinated chicken pieces and sauté till chicken loses its raw colour and turns golden yellow.
- Add the chopped tomato, turmeric powder, cumin powder and coriander powder mix well and continue cooking the chicken for another 5-10 minutes.
- Now add the coriander paste and mix well continue cooking. When you see oil seeping out at the edges add about a half a cup of warm water. Mix well. Check for the seasoning at this point, add salt or sugar as per your taste.
- Cover and cook the chicken on low heat. When cooked and you find the gravy too thin, uncover the pot and reduce the gravy by using some higher heat.
- Serve hot with rice or roti.