• 1 kg chicken cut into pieces. 6 Green chillies (peppers) 1 teaspoon cumin seeds-spices (Jeera) 1 teaspoon Jeera powder 2 teaspoon Coriander/ cilantro/ dhaniya seeds powder 1 tablespoon Ginger-Garlic paste 2 cups/ 1 bunch of Coriander leaves 1 cup/ half a bunch of mint leaves Paste of 20 cashewnuts soaked in hot water and ground finely. 5 black peppercorns 5 cloves 2 pieces of Cinnamon (1 inch each) 3 Green Cardamoms (Small elaichi) 2 Bayleaves-spices (Tamalpatra) 1 lemon juice 1 teaspoon black pepper powder 3 finely chopped onions 2 tablespoons ghee/butter Salt to taste

Chicken Coriander/ Cilantro/ Dhaniya/ Kothmiri is made in green gravy of coriander paste (chutney) with a perfect blend of mint leaves. The coriander/ cilantro and mint leaves when crushed into a paste give a mildly flavoured deliciously fragrant dish that leaves a fresh feeling in the mouth.

Great accompaniments are fried rice/french fries pilaff or any variety of breads/ parathas. Every time I have made this dish has brought me great compliments from kids and adults alike, a sure winner at any dinner.

METHOD:

  1. Rub the chicken with salt and black pepper powder and marinate for 30 minutes.
  2. Heat ghee/butter, add  jeera, black peppercorns, cloves, cinnamon and bay leaves.
  3. Add onions and fry till brown.
  4. Add the Ginger-Garlic paste and fry well for 5 minutes.
  5. Add ground paste of coriander/ cilantro leaves, mint and green chillies and fry well.
  6. Add the cashew nut paste and the marinated chicken. Cook well till chicken is done.
  7. Finally, add the lemon juice, salt to taste and sprinkle jeera powder and coriander/ cilantro/ dhaniya/ kothimbirkothmir seeds powder. Serve hot!

Coriander chicken