Green chilli chicken

Like me do you feel the nip in the air? I love it.

This feeling of being enveloped in festive spirit uplifts the mood and lends the mundane an intresting sort of life. It's true the entire feative time is subdued this year, the reason not unknown yo anyone. But as I have always believed happiness lies within you, pep inaide to bask in the glory of peace prosperity love and happinesz. And food is a love that cannot be denied. Correct me, if you may.

To keep this festive vibe alive, I have turned up with yet one more of such easy breezy and yumilicious recipe. Cheers to all the house parties and having people at your tabel to make the evenings worthwhile. This dish in question, is a superb side dish, but in it's drier form it pairs well  with your topple of choice. Starters are always the main attraction of such evenings......

What else to wait for. Let's bask into the glory of spices and the heart warming freahness of coriander leaves. Time to cook folks:

1. We start by grinding together the following:  3 fat green chillies + 2 medium onions, rough chopped+ 1.5" ginger + 10 fat cloves of garlic + 1 medium size bowl of coriander leaves + 2tbsp of coriander stem, rough chop and some salt to taste. Blitz it all together till there is a vibrant green paste.

2.  Marinate 800 gm chicken thigh pieces on the bone, cut into small bite size pieces, with the green mixture and keep aside for about an hour or so.

3. Heat about 3tbsp vegetable oil in a deep bottom pan and add 3/4th tsp of whole cumin. Once they splutter add 1/4th tsp of turmeric powder along with the marinated chicken.

4. Now add 5 slit fresh red chillies + 4 slit green chillies to the pan, and give a good mix. Next in line would be: 1tsp of cumin powder + 2tsp of coariander powder and mix well to combine.

5. Sprinkle 1tsp of garam masala powder on the chicken and adjust seasoning. Pour in 1/2 cup of warm water into the pan, mixand clamp on the lid.

6. Cover and cook on medium heat for max 10 mins, and on low heat for another 5-7 mins.

7. Its advisable to serve and consume it hot. I had served it with some homestyle friedrice,  bit on the sweeter side to balance out the heat. Steamed rice should be fine too.

Even the mere thought of this dish make sme salivate. I am sure coriander chicken kr whatever name you might call it, is nothing new to any household. So let's jjst assume this to be another variation of that same tried and tested deal.  Here is one more tip for you:

So in case if you feel it might turn out to be a tad bit too hot on your palette, reduce the number of slit chilies. Also in case you would love a bit of crunch as your starter, lightly dust the marinated chicken pieces with little cornflour and fry them in oil. Take them out and then toss with the spice base.

Like it? I am quite confident that one will fill be floored with compliments.  I mena why not, when you have added in that secret pinch of love along with all the spices. I would love to hear from you, in case you make it at home for your loved ones. 

Yes, as usual next week I promise to be back. And hopefully soon i will be back wkth the step by step procedure images as well. Till then, happy cooking.

Stay safe. Keep safe.