Coriander Chicken

This recipe was provided by my dear colleague Guru. This is his signature dish and I bet no one else can even get close to what he makes. Guru got this recipe from his family back in Uduppi and mastered it over time. It’s a very rich, flavorful, colorful and spicy dish.

He gave the recipe and luckily it came out good (not as good as the master though).

Try it out… Njoi…

Preparation time: 20 Mins

Cook time (incl. Prep. time): 45 Mins.

Serves: 6

Spice level: Spicy

Ingredients:

For Marination:

1. Chicken - 2 Lbs. (Clean, cut into small pieces)

2. Turmeric Powder - 1/2 Tsp.

3. Red Chilli Powder - 1 Tsp.

4. Black Pepper Powder - 1 Tsp.

5. Salt - 1/4 Tsp.

For Green Masala Mix:

6. Coriander leaves - 1/4 Lb. (Fresh, chopped)

7. Tomato - 1 (Medium size, chopped)

8. Garlic - 1 Pod (10 - 12 cloves, Chopped)

9. Ginger - 1 inch (Chopped)

10. Red Onion - 1 (Medium size, chopped)

11. Green Chillies - 10 - 12 (Chopped)

Other Ingredients:

12. Ghee - 2 Tbsp.

13. Veg Oil - 1 Tbsp.

14. Salt to taste

Preparation:

1. Marinate the chicken with turmeric, chilli, black pepper powder and salt. Cover it and keep it in the fridge for about 30 min.

2. Meanwhile, grind together chopped coriander leaves, tomato, onion, ginger, garlic and green chillies in a blender.

3. Blend for about 10 mins. or until all the ingredients are well ground into a fine thick green paste. Get the mix off the blender and set aside.

4. In a sauce pan, heat ghee along with a tbsp. of oil.

5. Add marinated chicken to the sauce pan and cook covered over medium-high heat for about 20 mins. or until the meat is three-fourth cooked. Stir occasionally.

6. Reduce the heat to simmer and mix-in the green masala paste.

7. Cook over simmer for another 15 mins. or until the masala is cooked and the raw smell goes. The green mix will have changed its color from dark bright green to a lighter shade of green (or brownish green).

8. Get the pan off the flame and serve it warm with roti/chappathi.