First steps towards montevideo.restaurant

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----
-title: "Coriander Chicken"
-date: 2021-04-02
-tags: ['indian', 'lunch', 'spicy']
-author: chetan-basuray
----
-
-Boneless chicken marinated in a gravy of yoghurt and coriander
-
-- ⏲️ Prep time: 30 min
-- 🍳 Cook time: 20 min
-- 🍽️ Servings: 3
-
-## Ingredients
-
-- 500g boneless chicken breast
-- 250g fat free yoghurt
-- 250g coriander leaves
-- Mustard oil / Sunflower oil
-- Sugar
-- Ginger
-- Garlic
-- 2 medium onions
-- Green chillies
-- [Garam masala](/garam-masala)
-- 2/3 Cardamom pods
-- 1 Bayleaf
-- 1 Cinnamom stick
-
-## Directions
-
-1. Cut the boneless chicken into small bite sized pieces.
-2. In a mixer, put 250g coriander leaves, 2/3 green chillies, 250g yoghurt, 20g ginger, 9/10 cloves of garlic, 2 medium sized onions and mix well.
-3. Add the green chillies according to your taste.
-4. Pour half of the mixture from step 2 into a bowl and mix it thoroughly with the chicken.
-5. Into this chicken mixture add 1 tbsp Garam Masala and salt to taste.
-6. Keep the resulting marinated chicken aside for about 30 minutes.
-7. In a frying pan add 3 tbsp of either mustard oil or sunflower oil.
-8. Once the oil is hot, add 1 tbsp sugar and cook until the sugar melts into the oil.
-9. Add 2/3 cardamom pods, 1 small cinnamon stick, and 1 bayleaf into the hot oil.
-10. Simmer for about 1 minute, then lower the heat to medium.
-11. On medium heat, add the marinated chicken mixture and cook till oil starts separating from the chicken.
-12. Add salt to taste and keep stirring the chicken to make sure it does not burn or stick to the bottom of the pan.
-13. Once the oil separates, add the remaining mixture which was left behind after step 4.
-14. Stir until it has a thick consistency. Serve with [naan](/naan-bread) or [rice](/rice).