Hare Masale Wali Murghi - Lemon Coriander Chicken

Recipe Ingredients

2		Fresh ginger root - coarsely chopped
5/8 cup	148ml	Water - plus 4 tablespoons
2 1/2 lbs	1135g / 40oz	Chicken pieces - skinned
5		Garlic - finely chopped
7 oz	198g	Fresh green coriander - very finely chopped
1		Fresh green chile - finely chopped
1/4 teaspoon	1.3ml	Cayenne pepper
2 teaspoons	10ml	Ground cumin
1 teaspoon	5ml	Ground coriander
1/2 teaspoon	2.5ml	Ground turmeric
1 teaspoon	5ml	Salt - or to taste
2 tablespoons	30ml	Lemon juice

Recipe Instructions

Blend ginger and 4 tablespoons water into a paste. Put oil in wide heavy pan over medium high heat. Put chicken in a single layer in pan and brown on both sides.

Remove with slotted spoon. Put garlic in oil in pan. When pieces turn brown turn heat to medium and pore in ginger paste. Stir-fry a minute. Add fresh coriander, chile, cayenne, ground cumin, ground coriander, turmeric and salt.

Stir-fry a minute. Put in all chicken pieces, liquid, water and lemon juice. Bring to a boil. Cover, turn heat to low and cook for 10-15 minutes, or until chicken is tender. Reduce if sauce is thin.

Source:
Madhur Jaffrey's Indian Cooking

Rating

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10 (1 votes)

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