Spicy Coriander Chicken

®This is a RAS signature Recipe©

The musky scent of Coriander seeds, which is punctuated by a ‘twang’ of citrus combines with the warmth of dried red chillies, to make this simple – spiced Chicken preparation.  Marination in a cooked spice blend before cooking creates an overall aroma and flavour that is both subtle and complex. Great with rice or flatbreads.

Total time is not inclusive of – optionaL

The Recipe Intro↓ has more information as well as Recipe Video. If you’d like to check it out.

♦Prep time:20min ♦Cook time:25 min ♦Marination time 1-2hours ♦Serves: 6

You can strike through ingredients, as you prep them, by clicking on the ingredient.

Ingredients:

Chicken (skinless, small - medium-sized pieces)- rinsed and drained well. Please use fresh chicken here.		1 kg
Salt(namak/नमक)		1 tsp
Turmeric powder(haldee/हल्दी)		1/2 tsp
Shallots, left whole (chhote pyaaz/छोटे प्याज़)		10
Dried red chillies (sookhee laal mirch/सूखी लाल मिर्च ) -milder long variety. If using hotter chillies, you may reduce the amount		8+1  ,divided
Oil		2+4 Tbsp , divided
Fenugreek(methi/मेंथी)		1/8 tsp
Coriander seeds(dhaniya/धनिये के बीज)		4 tsp
Black peppercorns(kaalee mirch ke daane/काली मिर्च के दाने)		1/2 tsp
Garam Masala (गरम मसाला)		1 1/2 tsp
Mustard seeds (sarason ke beej/सरसों के बीज)		1/4 tsp
Red Onion(pyaz/प्याज)		1 large
Garlic (lehsun/लहसुन)		5 large cloves
Ginger (adrak/अदरक) ,( just about the same amount as garlic)		1 piece
Green chilli (hari mirch/हरी मिर्च)		To taste
Fennel powder (pisee huee saumph/पिसी हुई सौंफ)		1 tsp
Curry leaves (Curry patte/ करी पत्ते)		1 sprig
Coriander leaves (dhanie ke patte/धनिए के पत्ते		A handful
Water		As needed

Method:

1. Heat oil(2Tbsp) in a heavy-based pan or wok, and add the fenugreek seeds(1/8tsp). 
2. Next, add the whole shallots(10Nos) along with the dried red chillies(8Nos).
3. Fry, till the shallots, develop a little colour and the chillies are fragrant.
4. Add the coriander seeds(4tsp) and black peppercorns(1/2 tsp) and continue to fry on a medium flame till you can really smell the coriander seeds (Keep stirring. Don’t let the chillies turn black).
5. Lastly, add Garam Masala (1 1/2tsp) and stir through, till fragrant. Remove from heat and allow to cool.
6. Once cooled, add to a small mixer/grinder jar and grind to a smooth paste (No water added).
7. Add this paste to the chicken and rub well to coat the pieces. This is our ‘Second marinade’.
8. Marinate for at least 1 hour (on the counter) or up to 3 hours, in the fridge. Bring to room temp before continuing.
9. In the meantime: finely slice the onion(1large).  Crush the ginger(1piece) & garlic(5cloves) together. Slice the tomato(1large) thinly. Also, slice green chillies to taste.
10. Add the marinated chicken to a pressure cooker. Rinse out the marinating bowl with just 1/4  cup of water and add that too. (Not too much water). Pressure cook on a medium flame for 3-4 steams. (Country fowl may require a longer cooking time). Allow the cooker to cool off on its own before opening.
11. Heat oil(4Tbsp) in the heavy-based pan or wok, used earlier. Add mustard seeds(1/4tsp), and allow to pop.
12. Add the sliced onion and broken dried chilli(1) and saute on medium heat, stirring continuously till you get a golden-brown- crisp texture.
13. Next, add the crushed ginger and garlic. Saute till the raw smell dissipates, then add sliced tomato and green chilli.
14. Continue to saute till the tomatoes are mashed to a pulp.
15. Open the cooled cooker. There should not be too much liquid. Bring to a simmer and add the sauteed ingredients and curry leaves(1 sprig).
16. Add fennel powder(1tsp)  and half a cup of water. Continue to simmer on medium flame till the gravy is thickened to liking. Add additional salt as needed. If you want a looser consistency, you can add more water and season accordingly.
17. Add coriander leaves(1handful) last, and your spicy coriander chicken is ready!

Spicy Coriander Chicken

Notes:

• Kerala Garam Masala. 
• North Indian Garam Masala

Key Ingredients: Chicken, Coriander seeds, Dried Chilli, Spices, Shallots,Onion, Ginger, Garlic, Tomato, Green chilli, Curry leaves, Coriander leaves, Oil, Salt.

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