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>

src/coriander-chicken.md

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+# Coriander Chicken
+
+Boneless chicken marinated in a gravy of yoghurt and coriander
+
+- ⏲️ Prep time: 30 min
+- 🍳 Cook time: 20 min
+- 🍽️ Servings: 3
+
+## Ingredients
+
+- 500g boneless chicken breast
+- 250g fat free yoghurt
+- 250g coriander leaves
+- Mustard oil / Sunflower oil
+- Sugar
+- Ginger
+- Garlic
+- 2 medium onions
+- Green chillies
+- Garam masala
+- 2/3 Cardamom pods
+- 1 Bayleaf
+- 1 Cinnamom stick
+
+## Directions
+
+1. Cut the boneless chicken into small bite sized pieces.
+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.
+3. Add the green chillies according to your taste.
+4. Pour half of the mixture from step 2 into a bowl and mix it thoroughly with the chicken.
+5. Into this chicken mixture add 1 tbsp Garam Masala and salt to taste.
+6. Keep the resulting marinated chicken aside for about 30 minutes.
+7. In a frying pan add 3 tbsp of either mustard oil or sunflower oil.
+8. Once the oil is hot, add 1 tbsp sugar and cook until the sugar melts into the oil.
+9. Add 2/3 cardamom pods, 1 small cinnamon stick, and 1 bayleaf into the hot oil.
+10. Simmer for aboout 1 minute, then lower the heat to medium.
+11. On medium heat, add the marinated chicken mixture and cook till oil starts separating from the chicken.
+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.
+13. Once the oil separates, add the remaining mixture which was left behind after step 4.
+14. Stir until it has a thick consistency. Serve with [naan](naan-bread.html) or [rice](rice.html).
+
+## Contribution
+
+- Chetan Basuray
+    - [website](https://github.com/chetanbasuray)
+    - btc: `199H7ee5t3D2N1fnpUmFEqfVMqe3aq4eMr`
+    - eth: `0x911f88ac1e699f111a22a1b4049e44ef8e8b08cb`
+    - monero: `84PTQNJeyUuTVHN3daWwmPLBCL5GLt4WB14e2ZqFMu5kiPZDgst5hVUPVjVmdJJCvpPdi3Tt6KU853JxSQY3xCHPUtLECbt`
+
+;tags: indian lunch spicy