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.
Spicy Coriander Chicken
® This is a RAS signature Recipe©
♦Prep time:20min ♦Cook time:25min ♦Marination time 1-2hours ♦Yield:6Servings.
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Spicy Coriander Chicken
Description
This Spicy Coriander Chicken is a vibrant combo of fresh herbs and bold heat. A lush, aromatic paste made from a generous amount of fresh coriander leaves and fiery green chillies coats the succulent chicken pieces. It is a semi-dry preparation where the natural juices of the chicken meld with the herbaceous masala to create a dish that is both bright and warming—great with steaming pulao or soft, buttery rotis.
Ingredients:
Instructions
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Heat oil(2Tbsp) in a heavy-based pan or wok, and add the fenugreek seeds(1/8tsp).
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Next, add the whole shallots(10Nos) along with the dried red chillies(8Nos).
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Fry, till the shallots, develop a little colour and the chillies are fragrant.
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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).
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Lastly, add Garam Masala (1 1/2tsp) and stir through, till fragrant. Remove from heat and allow to cool.
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Once cooled, add to a small mixer/grinder jar and grind to a smooth paste (No water added).
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Add this paste to the chicken and rub well to coat the pieces. This is our 'Second marinade'.
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Marinate for at least 1 hour (on the counter) or up to 3 hours, in the fridge. Bring to room temp before continuing.
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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.
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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.
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Heat oil(4Tbsp) in the heavy-based pan or wok, used earlier. Add mustard seeds(1/4tsp), and allow to pop.
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Add the sliced onion and broken dried chilli(1) and saute on medium heat, stirring continuously till you get a golden-brown- crisp texture.
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Next, add the crushed ginger and garlic. Saute till the raw smell dissipates, then add sliced tomato and green chilli.
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Continue to saute till the tomatoes are mashed to a pulp.
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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).
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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.
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Add coriander leaves(1handful) last, and your spicy coriander chicken is ready!
Note
- 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.
