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  • Dhania Chicken (coriander/cilantro chicken)

    1 vote
    Dhania Chicken (coriander/cilantro chicken)
    Prep: 10 min Cook: 30 min Servings: 1
    by Padma Priya Manikam
    62 recipes
    >
    This is a really subtle chicken dish that is full of coriander flavour that I found posted in seriouseats.com It states as a Kenyan dish adapted from Madhur Jaffrey's "Curries to Kebabs".

    Ingredients

    • 3-inch piece of fresh ginger, peeled and chopped
    • 5 garlic cloves, chopped
    • 1 teaspoon salt
    • 2 teaspoons lemon juice
    • 4 chicken legs (drumsticks and thighs) (I used 10 pieces of cut chicken
    • 1 tomato, chopped
    • 3 cups cilantro, leaves and stems, chopped
    • 3 hot green chilies, chopped (I used 2)
    • 1 teaspoon tomato paste
    • 3 tablespoons olive oil
    • 1 cup plain yogurt, lightly beaten

    Directions

    1. Blend the ginger, garlic, 1/4 teaspoon salt, lemon juice, and 2 tablespoons of water in a blender until smooth.
    2. Marinade the chicken with the above mixture and set in the fridge for at least 30 minutes or overnight.
    3. Add the tomato, coriander, chilies, tomato paste, the rest of the salt, and water to the blender, and puree until smooth.
    4. Pour the oil into a large non-stick pot over high heat. Add the chicken and the marinade to the pot. Cook for about 10 minutes, stirring occasionally, until the chicken is lightly browned.
    5. Then pour in the tomato mixture. Cook for 8 to 10 minutes, stirring occasionally until the fat separates from the sauce.
    6. Finally add the yogurt and stir well and cook for 5 minutes.
    7. Turn the heat to low, cover the pot, and cook for 5 to 10 minutes, until the chicken is tender.

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