Is it raining, cloudy, snowy outside your windows? Sure you must try this. Coriander Pepper chicken is not your regular chicken recipe, though it made with all the regular ingredients. This recipe is a bundle of taste with the perfect combo of pepper and coriander made with the little different procedure.
“Sundays are Chicken Days” is an unwritten rule in our home, probably in most of the homes. Chicken is a versatile ingredient, which can be beautiful transforms to any cuisines.
Repeating the same recipe all the time, gives boredom to everyone, from the cook to the members of the family. Skipping rules and trying out the newer recipe, refreshes the whole family. Need to try these types of recipes in between your regular recipes. This coriander chicken, a simple recipe in the same ingredients you use for any other chicken recipes. But the process and approach are little different.
If you are looking for other chicken recipes, look into Coriander Chicken Seekh Kabab Baked Recipe , Chicken Breast with Fresh Coriander Leaves, Madurai Chicken Curry Recipe.
How to Make:
1. Heat 2-3 tbsp of oil in a pan. Add a small cinnamon stick, and 3-4 cloves. Let them sizzle in the oil until they turn brown in color.
2. Add sliced onions, along with curry leaves. Saute until onion turns pink and tender. Allow the heat to be in a medium flame, nothing should get stuck to the bottom or get burnt. Add a teaspoon of oil, if onion sticks to the bottom of the pan.
3. My secret weapon for bringing flavor and taste to my cooking is this one, which is in the picture. A small stone spice grinder. I believe that grinding manually makes the dishes aromatic, and use very often in my kitchen. You can use If you have one in your kitchen. If not, grind the spices in your regular electric mixer/grinder.
4. Add pepper, cumin seeds, to the pestle and mortar.
5. Then add chopped ginger and garlic. Grind garlic and ginger to a coarse powder.
6. Add this ground spice mix to onions in the pan.
7. Chop coriander leaves. Puree tomatoes by grinding it in mixer/grinder.
8. Add tomato puree and saute it for about 3 minutes, until the gravy shrinks a little. Add Chopped coriander leaves.
9. Followed by washed and cleaned chicken pieces.
10. Add chili powder, coriander powder, turmeric powder and salt. Combine them well.
11. Close the pan with a lid and reduce the flame between simmer-medium flame. Cook for about 10 minutes or until the chicken pieces is fully cooked. Adjust with water to reach desired consistency, and allow to cook for 2 minutes extra, until the added water combines well with the gravy.
Remove from fire and serve Coriander Pepper Chicken hot with Rice/Roti.
Coriander Pepper chicken
Ingredients
Ingredients:
- 500 grams Chicken
- 1/2 Cup Coriander Leaves loosely filled
- 1 Sprig Curry Leaves
- 4 tbsp Cooking Oil
- 1 Cinnamon Stick small piece
- 3 Cloves
- 1 Onion
- 2 Tomato
- 1 tsp Red Chili powder
- 3/4 tsp Coriander Powder
- 1/4 tsp Turmeric Powder
- 1/2 tsp Garam Masala
Ingredients For Grinding:
- 1 tbsp Black Pepper
- 1 tbsp Cumin Seeds
- 1 tbsp Ginger Grated
- 6 cloves Garlic
Directions
- Heat 2-3 tbsp of oil in a pan. Add a small cinnamon stick, and 3-4 cloves. Let them sizzle in the oil until they turn brown in color.
- Add sliced onions, along with curry leaves. Saute until onion turns pink and tender. Allow the heat to be in a medium flame, nothing should get stuck to the bottom or get burnt. Add a teaspoon of oil, if onion sticks to the bottom of the pan.
- My secret weapon for bringing flavor and taste to my cooking is this one, which is in the picture. A small stone spice grinder. I believe that grinding manually makes the dishes aromatic, and use very often in my kitchen. You can use If you have one in your kitchen. If not, grind the spices in your regular electric mixer/grinder.
- Add pepper, cumin seeds, to the pestle and mortar.
- Then add chopped ginger and garlic. Grind garlic and ginger to a coarse powder.
- Add this ground spice mix to onions in the pan.
- Chop coriander leaves. Puree tomatoes by grinding it in mixer/grinder.
- Add tomato puree and saute it for about 3 minutes, until the gravy shrinks a little. Add Chopped coriander leaves.
- Followed by washed and cleaned chicken pieces.
Add chili powder, coriander powder, turmeric powder and salt. Combine them well.
Close the pan with a lid and reduce the flame between simmer-medium flame. Cook for about 10 minutes or until the chicken pieces is fully cooked. Adjust with water to reach desired consistency, and allow to cook for 2 minutes extra, until the added water combines well with the gravy.
- Remove from fire and serve Coriander Pepper Chicken hot with Rice/Roti.
Serving Suggestions:
1. Serve hot with rice/Chapathi/Roti
2. We love to have this recipe along with simple Rasam Rice.
Tips and Variations For Coriander Pepper Chicken:
1. Add ground coconut paste or ground cashew paste for richer gravy.
2. The vegetarian way of making the same recipe, use paneer or mushroom.
3. I have used pastel and mortar, but you can also use your electric blender/mixer.
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This dish sounds so flavorful! Love the step by step photos!
thank you Sabrina!!