Added coriander chicken recipe (#534)
* Added coriander chicken recipe * Removed an ingredient * Added using the onions which I had forgotten * Update src/coriander-chicken.md Co-authored-by: Steven Hall <Hallzy.18@gmail.com> * Update src/coriander-chicken.md Co-authored-by: Steven Hall <Hallzy.18@gmail.com> * Update src/coriander-chicken.md Co-authored-by: Steven Hall <Hallzy.18@gmail.com> * Update src/coriander-chicken.md Co-authored-by: Steven Hall <Hallzy.18@gmail.com> * Update src/coriander-chicken.md Co-authored-by: Steven Hall <Hallzy.18@gmail.com> * Update src/coriander-chicken.md Co-authored-by: Steven Hall <Hallzy.18@gmail.com> Co-authored-by: Chetan Basuray <Chetan.Basuray@burda-forward.de> Co-authored-by: Steven Hall <Hallzy.18@gmail.com>
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# Coriander Chicken
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Boneless chicken marinated in a gravy of yoghurt and coriander
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- ⏲️ Prep time: 30 min
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- 🍳 Cook time: 20 min
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- 🍽️ Servings: 3
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## Ingredients
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- 500g boneless chicken breast
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- 250g fat free yoghurt
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- 250g coriander leaves
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- Mustard oil / Sunflower oil
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- Sugar
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- Ginger
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- Garlic
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- 2 medium onions
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- Green chillies
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- Garam masala
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- 2/3 Cardamom pods
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- 1 Bayleaf
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- 1 Cinnamom stick
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## Directions
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1. Cut the boneless chicken into small bite sized pieces.
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2. In a mixer, put 250g coriander leaves, 2/3 green chillies, 250g yoghurt, 20g ginger, 9/10 cloves of garlic, 2 medium sized onions and mix well.
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3. Add the green chillies according to your taste.
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4. Pour half of the mixture from step 2 into a bowl and mix it thoroughly with the chicken.
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5. Into this chicken mixture add 1 tbsp Garam Masala and salt to taste.
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6. Keep the resulting marinated chicken aside for about 30 minutes.
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7. In a frying pan add 3 tbsp of either mustard oil or sunflower oil.
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8. Once the oil is hot, add 1 tbsp sugar and cook until the sugar melts into the oil.
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9. Add 2/3 cardamom pods, 1 small cinnamon stick, and 1 bayleaf into the hot oil.
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10. Simmer for aboout 1 minute, then lower the heat to medium.
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11. On medium heat, add the marinated chicken mixture and cook till oil starts separating from the chicken.
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12. Add salt to taste and keep stirring the chicken to make sure it does not burn or stick to the bottom of the pan.
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13. Once the oil separates, add the remaining mixture which was left behind after step 4.
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14. Stir until it has a thick consistency. Serve with [naan](naan-bread.html) or [rice](rice.html).
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## Contribution
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- Chetan Basuray
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- [website](https://github.com/chetanbasuray)
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- btc: `199H7ee5t3D2N1fnpUmFEqfVMqe3aq4eMr`
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- eth: `0x911f88ac1e699f111a22a1b4049e44ef8e8b08cb`
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- monero: `84PTQNJeyUuTVHN3daWwmPLBCL5GLt4WB14e2ZqFMu5kiPZDgst5hVUPVjVmdJJCvpPdi3Tt6KU853JxSQY3xCHPUtLECbt`
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;tags: indian lunch spicy
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