From e46f8c883a052601bfe5ca3f51951eb71d41e1a9 Mon Sep 17 00:00:00 2001 From: Chetan Basuray Date: Fri, 2 Apr 2021 17:15:48 +0200 Subject: [PATCH] Added coriander chicken recipe (#534) * Added coriander chicken recipe * Removed an ingredient * Added using the onions which I had forgotten * Update src/coriander-chicken.md Co-authored-by: Steven Hall * Update src/coriander-chicken.md Co-authored-by: Steven Hall * Update src/coriander-chicken.md Co-authored-by: Steven Hall * Update src/coriander-chicken.md Co-authored-by: Steven Hall * Update src/coriander-chicken.md Co-authored-by: Steven Hall * Update src/coriander-chicken.md Co-authored-by: Steven Hall Co-authored-by: Chetan Basuray Co-authored-by: Steven Hall --- src/coriander-chicken.md | 50 ++++++++++++++++++++++++++++++++++++++++ 1 file changed, 50 insertions(+) create mode 100644 src/coriander-chicken.md diff --git a/src/coriander-chicken.md b/src/coriander-chicken.md new file mode 100644 index 0000000..ed69d35 --- /dev/null +++ b/src/coriander-chicken.md @@ -0,0 +1,50 @@ +# Coriander Chicken + +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 +- 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 aboout 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.html) or [rice](rice.html). + +## Contribution + +- Chetan Basuray + - [website](https://github.com/chetanbasuray) + - btc: `199H7ee5t3D2N1fnpUmFEqfVMqe3aq4eMr` + - eth: `0x911f88ac1e699f111a22a1b4049e44ef8e8b08cb` + - monero: `84PTQNJeyUuTVHN3daWwmPLBCL5GLt4WB14e2ZqFMu5kiPZDgst5hVUPVjVmdJJCvpPdi3Tt6KU853JxSQY3xCHPUtLECbt` + +;tags: indian lunch spicy