From e5fda5d50a9135c6573d10ed2aa5bc3bec86b7aa Mon Sep 17 00:00:00 2001 From: Roger Gonzalez Date: Wed, 8 Jun 2022 11:07:03 -0300 Subject: First steps towards montevideo.restaurant --- content/coriander-chicken.md | 45 -------------------------------------------- 1 file changed, 45 deletions(-) delete mode 100644 content/coriander-chicken.md (limited to 'content/coriander-chicken.md') diff --git a/content/coriander-chicken.md b/content/coriander-chicken.md deleted file mode 100644 index df1a4fb..0000000 --- a/content/coriander-chicken.md +++ /dev/null @@ -1,45 +0,0 @@ ---- -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). -- cgit v1.2.3