Spicy Coriander Chicken

coriander-chicken Coriander Chicken

Serving: 4 persons
Prep Time: 15 minutes
Cooking Time: 45 minutes


1 kg of chicken, skinless and boneless and cut into medium pieces
1 cup of onion paste
1 cup of finely chopped coriander
4 fresh green chilies
3-4 cashew nuts
4 tsp of ginger paste
3 tbsp of tomato puree
2 tsp of garlic paste
1 tsp of red chili powder
4 cloves
4 cardamoms
1 inch of cinnamon
Salt to taste
5-6 tbsp of cooking oil

For Tomato Puree

2 fresh ripe tomatoes
1 tbsp of chopped onion
1/2 stalk of celery
1 sweet pepper
Salt and pepper to taste


Tomato puree

Take all the ingredients for the puree except the seasonings and simmer till they become soft. Pass through a sieve. Add salt and pepper to the puree and mix. Pour the mixture in a small bottle, firmly screwing the cap. Now process in a bath of boiling water for about 45 minutes. Keep aside for later use.


Wash the chicken pieces thoroughly under running water. Pat dry. Keep aside in bowl, covered. Grind together the green chilies, coriander and cashew nuts with a little water to form a fine paste. Mount a deep-bottomed frying pan on medium heat. Add the cooking oil and when the oil is heated add the cardamom, cinnamon and cloves to the oil. Add in the onion paste and fry till it becomes golden brown in color. Add the ginger and the garlic paste and saute for about 2-3 minutes before adding in the tomato puree.

Combine and let fry till oil begins to separate. Now add in the coriander-cashew nut paste to the pan and cook for about 5 minutes, stirring occasionally. Add in the red chili powder and salt and stir. When the oil begins to separate add in the chicken pieces. Combine well, cover the pan and let cook for 20 minutes. In between remove the lid of the pan, stir the chicken to avoid charring. After 20 minutes remove lid and check if the chicken has been cooked through. If required add 2-3 tablespoon of water and cook for another 1-2 minutes. When done, remove from heat. Serve hot with Naan or Pulao.