Thursday, August 12, 2010


(Serves 4-6)

  • Chicken: 1 kg, boneless
  • Fresh coriander leaves: 2 cups
  • Green chillies: 3
  • Coconut, scraped: 1/2 cup
  • Cloves: 4-5
  • Yogurt: 1 cup
  • Salt: to taste
  • Oil: 3 tablespoons
  • Green cardamoms: 4
  • Onions: 2 medium, finely chopped
  • Ginger paste: 1 tablespoon
  • Garlic paste: 2 tablespoons
  • Coriander powder: 1 tablespoon
  • Cumin powder: 1 tablespoon 
  • Red chilli powder: 1 teaspoon
  • Fresh cream: 1/2 cup

Grind the coriander leaves, green chillies, scraped coconut, cloves and 1 tablespoon of garlic paste to make a smooth paste. Add some water if required. 
Marinate the chicken in the green masala and yogurt for two hours.


Heat oil in a pan and add green cardamoms, ginger paste and garlic paste and sauté for a few seconds. Add chopped onions and sauté over medium heat. When the onions turn golden add coriander powder, red chilli powder and cumin powder and sauté for about thirty seconds. Add the marinated chicken pieces and cook over medium heat till oil separates, for about twelve minutes. Pour in one cup of water/chicken stock, add salt to taste and let it simmer for ten minutes. Add fresh cream and remove from heat. Serve hot with parantha or roti.

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