Coriandercilantro Chicken Indian Style Recipes

INDIAN BARBEQUE CHICKEN

Steps:

• Make shallow crosswise slits in the meat of the chicken parts to help absorb more flavor. Mix together the lemon juice and meat tenderizer; rub into the chicken meat. Place chicken into a shallow dish.
• Place 1/2 cup yogurt, cumin, coriander, cilantro, paprika, turmeric, salt, pepper, and garlic into a blender or food processor, and blend until smooth. Transfer to a bowl, and stir in remaining 1 1/2 cups of yogurt. Pour over the chicken parts, cover, and marinate in the refrigerator for at least 8 hours, or overnight.
• Preheat grill for medium heat.
• Lightly oil the grill grate. Remove chicken from the marinade, and discard any remaining marinade. Grill chicken 30 to 45 minutes, turning frequently to prevent burning, until juices run clear. Smaller pieces will finish cooking first.

CORIANDER/CILANTRO CHICKEN - INDIAN STYLE

Steps:

• 1. Using a blender, make a smooth paste of onion, garlic and ginger (Using 4-5tbsp of water)
• 2. Heat oil in a large pan(2min) and add the black pepper. 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).
• 3. 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)
• 4. 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.
• 5. After 5min all the water(from yogurt) would have soaked up and the chicken would have cooked properly along with all the spices.
• 6. Turn off the heat, transfer in serving dish, decorate with fresh coriander and serve hot.

CHICKEN IN CORIANDER / CILANTRO SAUCE

Steps:

• Heat the oil in a large non stick fry pan. When it is hot, add the thighs in one layer and saute them over medium to high heat for 4 minutes on each side or until nicely browned. Remove the chicken to a platter.
• Add the onions to the dripping in the pan. Sauté for 1 minute. Stir in the garlic, wine and coriander stems only (not leafs at this stage) and sauté for 1 minute longer.
• Return the chicken to the pan, add lemon (if your using it) salt and pepper. Bring the surrounding liquid to the boil.
• Cover the pan, reduce the heat and boil gently for 15 minutes.
• Stir in the coriander leaves and serve 2 thighs per person.
• Serve with rice or cous cous.

GRILLED CHICKEN WITH CORIANDER/CILANTRO SAUCE

Steps:

• Mix the marinade ingredients together, pour over chicken and leave it in the fridge to marinate for at least 30 minutes.
• While chicken is in the fridge, prepare the sauce.
• Heat vinegar, sugar in a saucepan over low heat, and stir until dissolved.
• Bring to boil and simmer until the sauce thickens, and a syrup forms.
• (this will only take a minute or two) Pour into a bowl.
• Preheat grill.
• Place chicken about 20cm/8 inches from the heat, and cook both sides until coloured.
• (about 6 minutes on the first side, 4 minutes on the second) Serve with Coriander/Cilantro Sauce and Fragrant Rice.

INDIAN CILANTRO CHICKEN

Steps:

• Boil 4 Chicken breast in large pan of water till cooked through.
• Chop Garlic & Onions into small pieces. Saute Onions and Garlic till a carmel brown. Do not burn.
• Add Dried Spices to Onions and Garlic.
• Puree Tomatoes and Green Chillies.
• Add to Sauteed Onions, Garlic & Spices.
• Add Chicken Breasts cut into bite size pieces to sauce.
• Add fresh Cilantro to sauce when ready to serve.