Chicken in Green Coriander (4-6)

A Bengali recipe from Madhur Jaffrey’s “Flavours of India”.

Chicken in Green Coriander (4-6)
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Chicken in Green Coriander (4-6)
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To cook
  1. Put the cloves. cardamon pods, bay leaves, cinnamon stick and ground coriander into a grinder and ground to a fine powder.
  2. Empty into a bowl and add the salt and yoghurt. Add the chicken and mix well to coat. Refrigerate and marinate for 2-4 hours or overnight.
  3. Remove the chicken pieces from the marinade and set the marinade aside. Heat the oil over a medium heat in a wide pan or wok. When hot, add the asafoetida and sizzle for 4-5 seconds.
  4. Turn the heat to high and add the chicken. Stir and fry for about 15 minutes until browned.
  5. Add the marinade, fresh coriander, salt and sugar. Stir and fry over a medium heat for 5-10 minutes until almost tender. Add the chillies and stir and fry for 2-3 minutes.
  6. Add the cream and stir to mix. Reduce the heat to low and simmer for 5-8 minutes until the sauce is thick. Seve garnished with a little more coriander.
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