Chilly Coriander Chicken

This is my second innovation when it comes to a recipe. Chicken being my favorite, some how by instinct I come across these recipes. I forgot to get a snap of this. But you do not need a photograph to know it is a good recipe. The marinade makes it yum, actually you can serve this marinade as a dip for chips or any veg or non veg starters you like because it is finger licking good.

Ingredients:-

For the Marinade:

1. Green chilly- 4 or 5
2. Fresh Coriander Leaves- a handful
3. Ginger Paste- 2 tsp.
4. Garlic Paste- 3 or 4 cloves
5. Salt- a pinch
6. oil- a tbsp.

For the Chicken Curry:

1. Onion Sliced- 3
2. Ginger Paste-1/2 tsp
3. Garlic-Paste 3 or 4 cloves
4. Turmeric Powder-1.2 tsp.
5. Kashmiri Chilly Powder- 1 tsp
6. Coriander Powder- 3 tsp
7. Pepper- 2 tsp
8. Oil- 3 tbsp.
9. Salt- To taste
10. Chicken- 1 kg
11. Curry Leaves (Optional)- Few
12. Garam Masala- Freshly ground
13. Mustard Seeds- a few

Method:

1. First grind the marinade ingredients in a blender and apply to the chicken and refrigerate for half an hour.
2. In a deep pan crackle mustard seeds in oil followed by curry leaves, ginger and garlic paste, onion sliced and sauté them until onions are soft.
3. Now add all the powder masalas. except garam masala that would be turmeric, Kashmiri chilly, coriander and pepper. Add some water make a thick gravy
4. Add the marinated chicken in to the gravy and cook until chicken is soft and juicy.
5. Add more pepper if you desire and salt.
6. Take it off the heat and Serve it with chapatti, roti or rice.

Tips:

1. Do not put more than a pinch of salt or do not put salt at all in the marinate as salt will bring out  all the water content in the chicken making it dry.
2. Use Kashmiri chilly only, this is juts for adding a little color to the dish rather than for heat.
3. For making fresh garam masala use 1 tsp. each of green cardamom, cloves, cinnamon, bay leaf and cumin seeds.