CORIANDER CHICKEN

Ingredients:

Cashews 10 nos

Chicken 900gms

Coriander leaves 1 bunch

Curd 1 cup

Ginger Garlic paste 2tbsp

Green chilli 4

Oil 3tbsp

Salt

Turmeric powder ¼ ^th tsp

Curry leaves 10-12

Cumin seeds ½ tsp

Coriander powder 1 tsp

Coconut scraped 1 ½  tbspn

Method:

1.    Grind: Cashews, Coriander leaves, Green chilli, Curry leaves and Coconut to a fine paste.

2.    Heat the pan, add oil - when it’s hot add cumin seeds, coriander powder, ginger garlic paste stir fry for few seconds.

3.    Now add the ground masala paste, turmeric powder and salt. Allow it to cook for a minute.

4.    Add chicken, cook it for 10 minutes.

5.    Now add curd mix it well, cover and cook for another 5-10 minutes, stir occasionally. 

CHICKEN MASALA

Ingredients:

600g Chicken breast cut into cubes

2 tbsp oil

1 onion finely chopped

2 green chilies chopped

3 garlic cloves

1” ginger chopped

½ tsp red chili powder

1 tsp turmeric powder

2 tsp garam masala

1 tbsp sugar

1 tbsp tomato puree

2 tomatoes chopped

Salt

3 tbsp yoghurt 

½ tsp paprika

½ tsp kasuri methi powder

Coriander leaves

Method:

1. Heat two tablespoons of oil in a pan. Add sliced onion and fry till they get little brown color. Now add chopped chillies, ginger and garlic, cook for 2-3 minutes.

2. Now add the chilli powder, turmeric, garam masala and sugar and cook for 1-2 minutes. Next, add the tomato puree and chopped tomatoes to the pan and allow them to cook for a further few minutes.

3. Transfer the sauce to a food processor and blend until smooth.

4. Add a tablespoon of oil into the pan and fry the chicken pieces until lightly coloured. Pour in the blended sauce and add salt, kasuri methi and paprika powder. Simmer gently for 10 minutes or until the chicken is cooked through.

5. Stir in the yoghurt into the chicken and garnish with chopped coriander leaves. Serve with rice.