Hara Bhara Chicken - Coriander Chicken

Hara Bhara Chicken - Coriander Chicken

Hellooo Weekend - Here We All Come !!!

These day's I'm going through a phase of being "BORED" of eating chicken (I never thought there would come a time when I would ever say that...Sighhhhh) 

But the chicken in my fridge has been calling me for a week now, so finally decided to use it to make this super easy, tangy and yummy recipe......It's been made by my mom couple of times and everytime it pleases everyone.

This recipe is my favorite also because it's cooked in less oil using yogurt (Instead of cream) and also it can be pre-made and stored for 2days in fridge.

Important Notes::

1. Please make a paste of onion, ginger, garlic and not used chopped version - doesn't taste good.
2. You cannot pulse yogurt and coriander together as they become overly watery and spoil the dish.
3. As we are using boneless chicken, please keep an eye on it while cooking as it tends to cook and burn quickly - If you feel it's becoming dry but not yet cooked, sprinkle some water.
4. Yogurt needs to be evenly whipped making sure there's no lumps as this helps yogurt cook evenly.
5. This is a dry to very less curry recipe, so great for wraps/salads too.

~ ENJOY ~

Hara Bhara Chicken - Coriander Chicken

Serves: 4 People

Serving Suggestion: Serve Hot with Roti/Parantha/Poori/Rice – Indian Bread

Tools:

Large Pan/Pot with Lid

Food Blender

Ingredients:

 

1 kg Boneless Chicken – Cut into bite size pieces

4-5Tbsp Water

2 Large White Onion – Chopped

4 Garlic Cloves – Chopped

1 Small Piece Ginger

1 Cup Fatree Yogurt - Whipped

4 Tbsp Fresh Lemon Juice – You may use bottled lemon juice as well

½ Cup Fresh Coriander/Cilantro

5 Tbsp Olive Oil – You may use any flavorless oil of choice

2-3 Coriander Leaf (For Decoration)

Spices:

2 Bay Leaf

1 Tsp Whole Black Pepper - Optional

2 Tsp Coriander Powder (Dhania Powder)

1 Tsp Cumin Powder (Jeera Powder)

2 Tsp Indian All Spice Powder (Garam Masala)

2 Tsp Red Chili Powder - Optional

2 Tsp Salt (As per your taste)

Method:

Using a blender, make a smooth paste of onion, garlic and ginger (Using 4-5tbsp of water)

Heat oil in a large pan(2min) and add the black pepper and bay leaf.

Now add the onion paste along with all the powdered spices, stir evenly and cook on low heat for 2-3min (Cook covered with lid).

After 3min, give the onion paste a stir and it should start to look translucent, cook for 2min.

Now add the boneless chicken and stir everything, cover the lid and cook for another 5-8min or till chicken is cooked. (Keep stirring every 2min and making sure that the paste & chicken doesn’t stick to bottom)

Add fresh coriander paste, lemon juice in yogurt and mix together.

Once the chicken is cooked, add the yogurt mixture and cook on medium for another 5min.

After 5min all the water(from yogurt) would have soaked up and the chicken would have cooked properly along with all the spices.

Turn off the heat, transfer in serving dish, decorate with fresh coriander and serve hot.