Coriander Chicken

🛒 Ingredients

• Chicken (boneless, skinless) 800 g · 1320 kcal
• Fresh Coriander 100 g · 23 kcal
• Onions 200 g · 80 kcal
• Ginger-Garlic Paste 30 g · 34 kcal
• Green Chilies 15 g · 6 kcal
• Tomatoes 200 g · 36 kcal
• Plain Yogurt 100 g · 61 kcal
• Vegetable Oil 30 g · 270 kcal
• Turmeric Powder 3 g · 11 kcal
• Red Chili Powder 5 g · 16 kcal
• Coriander Powder 10 g · 30 kcal
• Cumin Powder 5 g · 19 kcal
• Garam Masala 5 g · 17 kcal

👨‍🍳 Instructions

1. Roughly chop half of the fresh coriander, green chilies, and peeled ginger-garlic to make a smooth paste with a splash of water. Marinate the chicken pieces with this paste, half of the yogurt, salt, and half of the turmeric powder for at least 30 minutes.
2. Heat vegetable oil in a heavy-bottomed pan or pot over medium heat. Add finely chopped onions and sauté until they turn golden brown, about 8-10 minutes.
3. Add the marinated chicken to the pan and cook on high heat for 5-7 minutes, stirring occasionally, until it changes color and is lightly seared.
4. Stir in the remaining turmeric powder, red chili powder, coriander powder, and cumin powder. Cook for 2-3 minutes until fragrant, ensuring the spices don't burn.
5. Add the chopped tomatoes and cook, mashing them occasionally, until they soften and the oil starts to separate from the mixture, about 5-7 minutes.
6. Pour in the remaining yogurt and a little water if the gravy is too thick. Bring to a simmer, then reduce heat, cover, and cook for 15-20 minutes, or until the chicken is tender and fully cooked.
7. Stir in the garam masala and the remaining fresh coriander. Cook for another 2-3 minutes, then remove from heat. Serve hot with rice or naan.