Dhaniya Chicken Food

CORIANDER LEMON CHICKEN

Steps:

• Heat the oil and brown the chicken, you might have to do that in batches, remove from the pan with a slotted spoon and set aside.
• Add the garlic to the same oil, when that starts to brown lower the heat to medium and add the ginger/water mix, fry this for 1 minute Then add: coriander, chili, cayenne, cumin, coriander, turmeric and salt, cook for another minute and mix well.
• Return the chicken to the pan, with the accumulated juices, add the water and the lemon juice.
• Stir, bring to the boil, and then cover and simmer on a low heat for 15 minutes, depending what chicken meat is used.
• When cooked and you find the sauce too thin, uncover the pot and reduce the sauce by using some higher heat.

CORIANDER CHICKEN (DHANIA CHICKEN)

Steps:

• Marinate the chicken with salt, turmeric, and oil. Keep aside. , Heat 2 tbsp of oil in a kadai, splutter cumin seeds., Add the onion and green chillies, saute until onions turn translucent. , Add the ginger garlic paste and saute for 2 minutes. , Add the marinated chicken, fry until the colour of the chicken changes. , In a small mixing bowl add the chopped tomatoes, coriander powder, cumin powder, and pepper powder. Add a little water and prepare the paste. , Add this paste to the chicken. Fry until oil oozes out. , In the mean time, prepare the green chutney. , In a grinder, add the coriander leaves and the mint leaves. Add 2 tbsp of yogurt. Grind this to a fine paste. , Once the oil starts oozing out of the chicken, add the green chutney and fry for 5 to 10 minutes on low flame. Cover and cook, stir from time to time so that the chicken doesn't get burnt. , After 8 minutes check for the salt and consistency of the gravy. Adjust the consistency of the gravy by adding little water if you want the gravy to be thin. , Add the garam masala powder, cover and cook for 1 more minute. Turn off heat. , Serve hot with bread, roti, naan or rice.

DHANIYA CHICKEN

Steps:

• Clean and wash chicken pieces thoroughly.
• Take the coriander leaves, garlic cloves and green chillies and grind to paste in the mixer.
• To the above paste, add yoghurt,salt to taste and mix.
• Now marinate the chicken pieces in the above marinade for 45 minutes.
• In a pan add butter, when butter is hot add the cardamom), stick of cinnamon, cloves and cumin. Fry for few minutes.
• Now add the chicken and cook till done under a closed lid, on slow fire.
• Serve hot with chappathi or rice.

LEMONY CHICKEN WITH FRESH CORIANDER (MADHUR JAFFREY)

Steps:

• Put the ginger and 1/4 cups water into a blender or processor. Blend until you have a paste; set aside.
• Note: The original recipe doesn't call for seasoning the chicken prior to browning, but I prefer the way the salt and pepper penetrates at this level. Also, I cut the breasts in half. Proceede by putting the oil in a wide, heavy pan over medium-high heat. When the oil is hot, put in as many chicken pieces as the pan will hold in a single layer and brown on both sides. It's not necessary to deeply brown because of the additional cook time later and they may become dry. Remove the chicken pieces with a slotted spoon and put them in a bowl. Sear all the chicken pieces this way.
• Add the garlic to the hot oil. As soon as the pieces turn a medium-brown color, turn heat to medium and pour in the ginger paste. Stir-fry it for a minute. Add the fresh coriander, jalapeno, cayenne, cumin, coriander, turmeric and salt. Stir and cook for a minute.
• Put in all the chicken pieces as well as any liquid that might have accumulated in the chicken bowl. Add 2/3 cup water and the lemon juice. Stir and bring to a boil. Cover tightly, turn heat to low and cook for 15 minutes.
• Turn the chicken pieces over. Cover again and cook another 10 to 15 minutes or until the chicken is tender. If the sauce is too thin, uncover the pan and boil some of it away over a slightly higher heat.
• Serve with basmati rice.