Chicken in coriander gravy

I made a Upside down onion and potato tart sometime back and it got featured in yummly’s list of sweet and savory tarts….It really made me happy….Acknowledgement is the best reward you can get…..And this being my first was really special…Thnx yummly for choosing my recipe…

When we came to the US, I had this habit of converting the currency from dollars to Indian rupee….Every time we went shopping, I would convert the rates to Indian rupee and avoid to buy a lot of things, which I thought are too expensive for that rate….Fresh coriander was among one of those things which I always bought but never used it lavishly….A small bunch for 2 dollars was too expensive to me….Then we found a store where you get Coriander really cheap, but it comes in bundle of 3…..It’s kind of difficult to use all the 3 bundles before they get spoiled…..Then Coriander chutney comes to the rescue…Just dump all the leftover coriander with a few other ingredients in a blender and you are happy , you could save the precious coriander from going into the bin….Now what do you do when you have excess chutney lying in your fridge, screaming to be used…You make Coriander Chicken…;-)

It’s very rightly said that necessity is the mother of invention….To use my excess chutney, I ended up making a coriander gravy and it tasted wonderful…It has become a regular in our household since then ….The modification which I did when I made the dish second time was I did not made chutney …..Instead I used only coriander leaves because I put a lot of lemon in my chutney and so the resulting gravy was a little too tangy…So here is the recipe…

All you need is

For marination

Chicken breasts-3 ( cut into small bite size pieces )
Ginger paste-1 tsp
Garlic paste-1 tsp
Lemon juice-2 tsp
Yogurt-2 tbsp
Salt-12 tsp

For the gravy

Oil-3 tbsp
Onion-1 and 12 cups ( chopped )
Coriander powder-1 tbsp
Coriander- 2cups
Green chili-2-3
Garam masala powder-1 tsp
Salt to taste

Method of preparation

Mix all the ingredients for the marinade and cover and refrigerate it for 4-8 hours
Add oil in a heavy bottom pan
When the oil is hot, add onion
Fry the onions till golden brown
When the onions are golden brown, add coriander powder
Fry for half minute, continuously stirring
Add the chicken with the marinade to the pan
Cook for 4-5 minute on high heat
Keep stirring in between
Blend coriander and green chilies with a cup of water in a blender
Add to the pan
Add garam masala and salt
Cook till chicken is done ( approx 10-12 minutes )

I am linking this post to EP series- herbs and spices hosted by Julie of

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  1. says

    That looks very refreshing ! I just love coriander , it always give some dish a much more awesome flavor ! Luckily for us here , coriander’s very cheap ;D

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