Coriander Chicken or "Dhania Chicken"
Coriander Chicken, Cilantro Chicken, Dhania Chicken or Dhoney paatha chicken - what’s in a name? This is a recipe from my Choto Pishi (my father's youngest sister). She is an amazingly good cook and has quite a repertoire of recipes that are traditional and yet quite unusual. She loves to cook and a lot of her recipes involve many ingredients and many hours in the kitchen. When she learnt about my blog she sent my mother this recipe fto give me, as an easy but delicious one to try. It was quite simple really, I had ginger paste I make beforehand for the whole week, I chopped the garlic, onions and coriander leaves together in the chopper and there wasn't much other prep work for this recipe. It was a welcome change from the usual chicken dishes I make at home.
1 lb chicken
~3/4 bunch of cilantro
1/2 cup yogurt
1/2 large sized onion (when chopped came to a little less than 1 cup)
6 cloves of garlic chopped
2 tsp ginger paste
1/2 tsp red chilly powder (I reduced this, if you can use more to your taste to make it a bit spicy)
salt to taste
~ 1/3 cup oil or maybe a few drops more
Make a paste of ginger, garlic, cilantro. Mix with chopped onions, yogurt and salt. Marinade chicken in this and keep in the refrigerator for 3 hrs or longer.
Heat oil and add the chicken and marinade together. As soon as it starts to boil reduce the heat and let it simmer till oil separates from the masala and chicken is fully cooked. Do not add any water, it is meant to be a somewhat dry dish.
Enjoy with rice or rotis!