Coriander Chicken
Infused with the vibrant flavors of fresh coriander, creamy yogurt, and aromatic spices, Coriander Chicken is a delightful fusion of bold and refreshing tastes. Tender, bite-sized chicken thighs are marinated in a fragrant paste of cilantro, garlic, ginger, green chilies, and warming spices like cumin, turmeric, and garam masala, ensuring every bite is packed with flavor. Perfectly simmered with sautéed onions and a hint of citrus from fresh lemon juice, this easy one-pan dish is both comforting and zesty. Serve it alongside steamed rice, naan, or roti to soak up the rich, herbaceous gravy. Ready in under an hour, this dish is ideal for weeknight meals or impressing guests with its robust spice profile and vibrant green hues.
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Recipe Information
Ingredients
- 500 grams Chicken thighs (boneless, skinless)
- 1 cup Fresh coriander (cilantro)
- 100 grams Plain yogurt
- 4 units Garlic cloves
- 1 tablespoon Ginger (grated)
- 2 units Green chilies
- 1 teaspoon Ground cumin
- 1 teaspoon Ground coriander
- 0.5 teaspoon Turmeric powder
- 0.5 teaspoon Garam masala
- 1 teaspoon Salt
- 2 tablespoons Vegetable oil
- 1 medium Onion (thinly sliced)
- 100 ml Water
- 1 small Lemon (juiced)
Instructions
Wash and pat dry the chicken thighs, then cut them into bite-sized pieces.
Using a blender or food processor, make a paste by combining fresh coriander, yogurt, garlic, ginger, green chilies, ground cumin, ground coriander, turmeric powder, and salt. Blend until smooth.
Massage the coriander paste into the chicken pieces, ensuring they are evenly coated. Allow the chicken to marinate for at least 20 minutes (or overnight in the refrigerator for deeper flavor).
In a large skillet or pan, heat the vegetable oil over medium heat.
Add the sliced onions and sauté until golden brown, stirring frequently to prevent burning.
Once the onions are cooked, add the marinated chicken along with all the marinade. Stir well to combine.
Cook the chicken on medium heat for 8-10 minutes, stirring occasionally, until the chicken starts to release its juices.
Add the water to the skillet and stir. Lower the heat, cover, and let simmer for 15 minutes or until the chicken is fully cooked and tender.
Remove from heat and sprinkle garam masala over the dish. Stir to incorporate the spices evenly.
Add the juice of one lemon to the dish and give it a final stir. Taste and adjust seasoning, if necessary.
Garnish with additional fresh coriander leaves and serve hot with steamed rice, naan, or roti.
Nutrition Facts
Calories |
281 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 14.8 g | 19% | |
| Saturated Fat | 3.3 g | 17% | |
| Polyunsaturated Fat | 4.1 g | ||
| Cholesterol | 120 mg | 40% | |
| Sodium | 621 mg | 27% | |
| Total Carbohydrate | 7.9 g | 3% | |
| Dietary Fiber | 2.0 g | 7% | |
| Total Sugars | 3.1 g | ||
| Protein | 29.0 g | 58% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 108 mg | 8% | |
| Iron | 2.0 mg | 11% | |
| Potassium | 608 mg | 13% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
