You must be wondering the name says cilantro chicken, but the gravy is red! Well, it the bright color that comes out of tomatoes. Neat isn’t it? :o)
This post is for monthly blog hopping event and I am paired with Swetha of Our Cherished World for this month. Visit her to find out what she has cooked from my collection. Going through her recipes this coriander prawns recipe caught my attention. I decided to try this with chicken. And boy was I glad to try it. It turned out really nice and tangy with a rich flavor of the curry. It's a must try and will be a sure hit.
Prep Time: 20 mins | Cooking time: 30 to 40 mins | Serves: 6 people
Chicken - 1 Kg (2.2 lb - Was about 4 cups)
Yogurt – ½ cup
Chili powder - 4 tsp.
Turmeric powder – ½ tsp.
Salt to taste (About 1½ tsp.)
For Curry Paste:
Onion – 1 cup chopped
Tomato – 3 cups chopped
Yogurt – 1 ½ cup
Cashew nuts – 2 tbsp.
Ginger – 1 tbsp. grated
Garlic – About 10 pods
Cinnamon – Small piece
Cloves – 7 to 10
Pepper – 1 tsp.
Fennel seed – 1 tsp.
Cumin/ Jeera seeds – 1tsp.
Green Chilies – 5
Fresh Cilantro/ Coriander leaves – 1 big bunch.
Method of Preparation:
~ Cut and clean chicken. Mix everything under marinate into a paste. Apply to chicken and let it marinate atleast for 2 hours. I marinated overnight.
~ Grind all the ingredients under “For Curry paste”.
~ Heat 1 tbsp. of oil in a pan. Add the masala paste and fry for at-least 15 minutes on medium heat. After raw swell goes and oil starts to separate, simmer on low heat for another 10 minutes.
~ Now add the marinated chicken, increase the heat and mix for about 5 minutes.
~ Cover the pan and continue to cook until chicken is cooked completely. This took about 15 min. Uncover and simmer for another 5 to 10 minutes while stirring.
And also to Srav's Dish For Loved Ones