DHANIA CHICKEN *************** For half Kg. Chicken - __________________ Clean and cut the chicken. Marinate with turmeric, salt and lime juice and keep aside for atleast half an hour. Finely chop two medium onions. Puree two medium tomatoes. Heat oil. Add jeera. a few cloves, 2 green cardamoms, a small piece of cinnamon and a bay leafy. Add the chopped onion. Saute till light pink. Add a tablespoon of ginger-garlic paste. Next add tomato puree. Add dry masalas ie.dhania powder, red chilli powder and curry powder/garam masala powder. Add a handful of finely chopped coriander leaves. Now add the marinated chicken and let it cook.When half done, add half cup of water. Adjust salt to taste. Allow to cook till completely done. Lastly add another handful of freshly chopped coriander. Serve with rotis/rice. ***************************************************************** This is a jhatpat recipe. does not require any special masala. Also, you can add mint leaves if desired. Do try it out!
RKG Simple and speedy recipe. But why the name Dhania??? We always use the masala(dhania,chiili pdr) in 2:1 ratio DO we had to add more of dhania than other dry masala?? OR adding of fresh coriander leaves?? Thanks.
That's because of the fresh coriander leaves which is in a more quantity than other ingredients. The dry spices can be adjusted according to desired taste. I hope you will like this recipe. Do let me know if you try it.
RKG So I got it right,its fresh coriander. What I'm following is somewhat the same as this,yours. I sprinkle dried methi leaves as final touch.It gives totally a new flavor and taste. Thanks.