Coriander Chicken

Coriander Chicken

Recipe Cuisine: Indian | Recipe Category: Non-Veg
Preparation Time:30 mins | Serves: 03

Ingredients

Chicken-500gm

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Big onion-2

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Sugar-1/2 tsp

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Tomato -1 (large)

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Corinader powder- 3/4 tsp

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Cumin powder(Jeera)-3/4 tsp

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Redchillipowder-1/2 tsp

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Fresh coriander leaves- 1 Cup

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Salt to taste.

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Oil- 2 tbsp.

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To Grind

Ginger-1/2 tbsp

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Garlic-3 Cloves

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Green Chilli-2

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Corinader leaves - 1/3 Cup(4 strands)

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Spice Mix(Panch Poran)

Mustard seeds(Kadugu)- 1/2 tsp

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Fenugreek seeds(Vendhayam) - 1/2 tsp

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Fennel Seed (Sombu) - 1/2 tsp

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Nigella Seeds(Black Zeera) - 1/2 tsp

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Carom seeds(ajwain) - 1/2 tsp

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Marinade

Ginger and garlic paste - 1 tsp

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Turmeric - 1/2 tsp

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Lemon - 1(ghadaraj lemon)(See Notes)

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Method:

1. Pour oil in kadai(Wok) over medium heat.
2. When hot add all the five spice mix(Panch Phoran),red chillies.
3. When the spices crackled,add onions, sugar and saute till golden brown.
4. Mix the ground paste and cook for 1 to 2 minutes or till raw smell of G&G goes away.
5. Add tomato and cook till its mushy.
6. Stir in all the powders(Coriander,cumin,redchilli) mix for 1 min and add in 1/2 cup water.
7. Simmer till oil floats on top.
8. Add the marinated chicken and cook till its turn pale.
9. Add the finelly chopped coriander leaves and cook in medium heat till chicken become tender.
10. Serve with Steamed rice and roti..

Notes:

• Panch Phoran -The name literally means "five spices" which have(fenugreek,mustard,fennel,black zeera,ajwain) and mostly used in eastern side of india. click on the click to know more about panch phoran.
• Double check the spice level and adjust accoringly, as we are using Green chilli,red chilli and also red chilli powder.(Dont use kashmiri chilli powdre as it will spoil the green color of the curry.)
• The recipe calls for 1 and 1/2 cup coriander leaves. If you dont like more corinader u can alter the recipe by adding less corinader and add cocunut paste or Coconut milk along with Garam masala.
• Ghadaraj lemon- this lemon available only in bengal ,orissa areas,which has more lemony flavour and a bit of sweetish.You can replace this with normal lemon too.

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Sweet Corn Masala | Gravy

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Sweet Corn Masala

Recipe Cuisine: Indian | Recipe Category: Side dish
Preparation Time:30 mins | Serves: 3

Ingredients

Sweet Corn - 1 Cup (Fresh | Frozen)

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Onion - 1 1/2

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Tomato - 2

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Ginger & Garlic Paste - 1 tbsp

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Cashew - 5

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Kashmiri Redchilli Pwdr - 1 tbsp

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Coriander Pwdr- 1/2 tbsp

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Garam Masala Pwdr - 1 tsp

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Kasuri Methi - 1 tsp

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Tomato sause - 1 tbsp (op)

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Fresh Cream - 3 tbsp

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Sugar - 1 tsp(op)

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Salt

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Butter - 2 tbsp

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Oil - 1 tbsp

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Method:

1. In a hot pan add oil followed by onion.Cook onion till it become transulent.Now add in tomato and cook till it become Mushy.
2. Allow it to cool and grind into a smooth paste..
3. Also grind cashew into paste and keep it aside( if you wish soak the cashew before grinding for smooth paste).
4. Now in a hot pan add buter then onion,cook till its golden brown.Now add G&G paste and cook till it raw smell disappear.
5. Now add the Ground onion and tomato paste and cook for few mins.
6. Add coriander powder,kashmiri Red chilli powder mix well and cook for 5-6 mins,in between mix to avoid burning(if needed adjust water accordingly) .
7. Now add the ground cashew paste,garam masala,sweet corn and salt.Allow it to cook for 3 more mins.
8. Now adjust the salt and water (as the gravy become thick after adding cream).
9. Add crushed kasurimethi,tomato ketchup,cream ,sugar and give a quick mix.
10. Switch off and garnish with coriander leaves.

Notes:

• If you are not using kasmiri red chilli powder ,you wont get deep red color gravy.
• Adding tomato ketchup to the creamy gravies give extra taste like hotel style and glossy finish to the gravy.
• Replace cream with 1/4 cup full fat milk.
• If not using garam masala powder ,use whole garam masala spices and fry in butter.

Check out my other Recipes:

1.More Gravy's here....

               

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