Chicken In Green Masala Sauce Recipes

GREEN CHICKEN CURRY

Steps:

• Make a thick paste with coriander leaves, ginger and garlic (check ingredients in marination section).
• Apply this to chicken along with turmeric powder, lime juice and salt.
• Keep it in fridge to marinate for 1 hour.
• Grind the following ingredients to make green gravy by adding 1/4 cup water - bunch of coriander leaves, green chillies, garlic, ginger and peppercorns to a smooth thick paste.
• Heat a kadai and add little oil.
• Add the chopped onion and fry till it gets pinkish.
• Then add ginger-garlic paste and fry for 1 minute.
• Add finely chopped garlic and fry for few seconds.
• Next add chopped tomato and fry on low flame by closing the lid of the kadai/pan till the tomato gets mushy.
• Add green chili sauce and mix well.
• Add the spice powders - cinnamon powder, coriander powder, cumin powder and black pepper powder and mix well.
• Add the prepared green paste and mix well. Let it cook for 5 minutes.
• Add the chicken pieces. Stir and close the lid of the kadai/pan.
• Add stock cube and mix well. (This is optional)
• After some time, check if chicken is cooked by trying to cut open a small piece of chicken while it is getting cooked in the kadai. If chicken is cooked properly then you will notice pieces separating easily.
• Adjust the salt and switch off the flame.
• Serve with rice or rotis.

GREEN MASALA CHICKEN

Steps:

• In a large bowl, stir together the chicken, chutneys, garlic and ginger pastes, and yogurt. Stir in 2 tablespoons of the oil and 1 1/2 teaspoons salt. Proceed right away, or cover and marinate in the refrigerator for up to 24 hours.
• Add the remaining 3 tablespoons oil to a large, 12-inch lidded skillet. Warm the oil, uncovered, over high heat until shimmering, then decrease the heat to medium-high and add the chopped onion and garlic. Season with a pinch of salt, and cook, stirring occasionally, until the onion softens, about 5 minutes. Reduce the heat to medium, put the lid on the skillet and cook for an additional 5 to 7 minutes, stirring occasionally, until the onion has gone from translucent to lightly golden, shrunken and soft.
• Return the heat to medium-high, scrape in the chicken along with all the marinade, and cook, stirring occasionally, for 4 minutes. Put the lid back on, and cook for 2 more minutes. Uncover the skillet; the chicken should be just about cooked through and the sauce bubbling and thick. Cook for 2 to 4 more minutes to thicken the sauce (it shouldn't be soupy), but be careful not to overcook the chicken.
• Serve over rice or other whole grains, or with flatbread like chapati on the side.

CHICKEN IN GREEN SAUCE

Steps:

• On a plate,combine the flour,1/4 teaspoon salt and pepper and dredge the chicken in it shaking off excess.
• In a large nonstick skillet,heat oil over medium heat,adding chicken.
• Cook until golden brown,turning once (about 5 minutes).
• Add broth,garlic,lemon juice,parsley,chives,tarragon,red pepper flakes and remaining 1/4 teaspoon salt.
• Bring to a boil,reduce to a simmer and cook,partially covered,until chicken is cooked through (about 10 minutes).
• With a slotted spoon,transfer chicken onto 4 serving plates.
• Bring sauce to a boil over medium-high heat,add the peas and cook,uncovered until the sauce is reduced to 1/2 cup (about 3 minutes).
• Spoon the peas and sauce over the chicken and serve.