Coriander Chilli Chicken
A simple and quick Chicken dish made using Coriander leaves and chillies. Perfect for weeknight dinners or even impressing guests without any fuss!
Servings: 2 people
Equipment
- Pressure Cooker (optional)
Ingredients
- 700 grams Chicken, with or without bone (Use 700g to 1 kg)
- 2 bunches Fresh Coriander leaves (Dhaniya) around 250-350 grams
- 6-7 Green Chillies, hot (Mirchi) Adjust according to taste, but at least 5 recommended
- 1 big clove Garlic (Lassan) Optional
- Salt to taste (I used around 2-3 teaspoons table salt)
- 1 tsp Turmeric Powder (Haldi)
- Lime Juice from 1 Lime (divided)
- 2 tbsp Vegetable Oil
- Water for boiling
Instructions
- Place the chicken in a pressure cooker and cover it with water till the level where all the chicken pieces are submerged. Add turmeric powder, half of the lime juice and salt. Cover and cook for 3-4 whistles. Alternatively, if you do not have a pressure cooker, Cover chicken with water in a large stock pot, add turmeric, salt, lime juice and let it come to a boil. Once boiled, let it simmer for 10 to 15 minutes or till the chicken does not look pink.
- Meanwhile, clean the coriander bunches and wash it in cold water to remove all dirt and wilted leaves and stems, if any.
- Transfer the cleaned coriander (with the stems) and the green chillies (roughly chopped) and garlic (if using) in a food processor, mixie or blender and process till a smooth paste is formed. You may need to add a couple of tablespoons of water to process this.
- Once the pressure is released from the pressure cooker, open and take out the chicken pieces.
- Reserve 1-2 tablespoons of the cooking water from the chicken for use later.
- Next, heat the oil in a big kadhai on medium heat.
- Add the Coriander-chilli paste. There will be splutters and some sizzling, so be careful!
- Stir the paste into the oil and cook this for 3-4 minutes on medium low heat.
- Next, add the boiled chicken and some salt to season. Add the reserved water from the boiled chicken at this stage.
- Coat the chicken by stirring in the kadhai and cook for another 7-10 minutes until you see the oil separate on the sides. The oil on the sides should be your indication to remove the chicken from the heat.
- Add the remainder juice of the lemon on top and mix gently.
- Serve this Coriander Chilli Chicken with hot chapatis, parathas, naan or steamed rice!
Notes
This Coriander Chilli Chicken is great the next day as the flavours seep into the chicken.