Garlic-Coriander Chicken



Garlic-Coriander Chicken is a fresh, aromatic chicken dish made with a vibrant blend of garlic, coriander, onion, and green chilies. The flavorful green paste coats the chicken beautifully, creating a delicious meal with bold yet refreshing flavors. This easy recipe is perfect for a quick lunch or dinner and pairs well with both Indian breads and rice.

Recipe Highlights

  • Fresh garlic and coriander provide a vibrant flavor.
  • Easy one-pan recipe with simple ingredients.
  • Juicy, tender chicken in a flavorful green masala.
  • Ready in about 30 minutes.
  • Perfect for everyday meals or weekend dinners.
  • Pairs well with rice, naan, roti, or paratha. 

Ingredients 

• 500 g boneless chicken, cut into bite-sized pieces

• 8–10 garlic cloves

• 1 medium onion, roughly chopped

• 1 cup fresh coriander (cilantro) leaves and tender stems

• 2–3 green chilies (adjust to taste)

• 2 tbsp oil

• 1 tsp salt (or to taste)

• ½ tsp black pepper

• ½ tsp turmeric (optional)

• 1 tsp cumin powder (optional)

• ½ tsp garam masala (optional)

• 2–3 tbsp water (only if needed for blending) 

Method 

1. Add the garlic, onion, coriander, and green chilies to a blender. Blend into a smooth paste, adding a little water only if necessary.

2. Heat 2 tablespoons of oil in a pan over medium heat.

3. Add the chicken and cook for 3–4 minutes until it starts turning white.

4. Add the prepared green paste and mix well so the chicken is evenly coated.

5. Add salt, black pepper, turmeric (if using), and cumin powder. Stir well.

6. Cover and cook on low-medium heat for 12–15 minutes, stirring occasionally, until the chicken is fully cooked and tender.

7. Sprinkle garam masala over the chicken and cook for another 1–2 minutes.

8. Garnish with fresh coriander and serve hot with rice, naan, roti, or paratha.

Serving Suggestions

Serve Garlic-Coriander Chicken hot with steamed basmati rice, jeera rice, naan, roti, or paratha. Complete the meal with onion slices, lemon wedges, cucumber salad, or cooling raita.

Tips for Best Results

  • Use fresh coriander leaves and tender stems for the best flavor and color.
  • Blend the green paste with as little water as possible to keep it thick.
  • Cook the chicken over medium heat to keep it tender and juicy.
  • Adjust the number of green chilies according to your preferred spice level.
  • Stir occasionally while cooking to prevent the masala from sticking.
  • Add garam masala at the end to preserve its aroma.
  • Garnish with freshly chopped coriander and a squeeze of lemon juice before serving for extra freshness.

 


Comments

Post a Comment