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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).