Coriander Chicken Roast Recipe
Description:
Coriander Chicken Roast is a vibrant and flavorful appetizer, packed with aromatic spices and the refreshing taste of fresh coriander. This dish is quick to prepare, using minimal ingredients that are commonly available in most kitchens. The tender chicken is marinated in a blend of red chili powder, garam masala, turmeric, and ginger garlic paste, then cooked with finely chopped coriander leaves, which impart a unique, fresh flavor to the dish. Perfectly seasoned, this roast is ideal for pairing with steamed rice and rasam, making it a delightful and satisfying meal that will surely become a repeat favorite.
Cuisine: North Indian
Course: Appetizer
Diet: High Protein, Non-Vegetarian
Ingredients
Ingredient | Quantity |
---|---|
Chicken | 500 grams |
Red Chilli Powder | 1 tablespoon |
Garam Masala Powder | 1 teaspoon |
Turmeric Powder (Haldi) | 1/4 teaspoon |
Salt | As needed |
Ginger Garlic Paste | 1 tablespoon |
Coriander (Dhania) Leaves | 3/4 cup (finely chopped) |
Oil | 2 tablespoons |
Preparation Time: 60 minutes
Cooking Time: 15 minutes
Total Time: 1 hour 15 minutes
Instructions
-
Prepare the Chicken:
Start by washing and cleaning the chicken thoroughly. Once clean, place the chicken pieces in a large bowl. -
Marinate the Chicken:
Add red chilli powder, garam masala powder, turmeric powder, salt, ginger garlic paste, and chopped coriander leaves to the chicken. Mix all the ingredients well, ensuring the chicken is evenly coated with the spice mixture. Cover the bowl and let the chicken marinate for about 1 hour, allowing the flavors to meld together. -
Cook the Chicken:
After marination, heat a pan over medium heat and add oil. Once the oil is hot, add the marinated chicken to the pan. Cook the chicken on low flame, stirring occasionally to prevent it from sticking to the pan or burning at the bottom. -
Finishing Up:
Continue to cook the chicken, stirring at regular intervals, until it is fully cooked and tender. This should take about 15 minutes. Once the chicken is cooked through, turn off the heat. -
Serve:
Serve the hot Coriander Chicken Roast immediately. It pairs wonderfully with steamed rice and a bowl of jeera rasam for a perfect weekday meal that is both hearty and flavorful.
Serving Suggestions:
For a complete meal, enjoy this dish with a side of steamed rice and tangy jeera rasam. The fragrant coriander chicken and the spicy, comforting rasam complement each other beautifully, making every bite an absolute delight.
Nutritional Information (Per Serving):
Nutrient | Amount |
---|---|
Calories | 220 kcal |
Protein | 30g |
Carbohydrates | 3g |
Fat | 10g |
Fiber | 1g |
Sodium | 500mg |
Tips for Success:
- Marination Time: The longer you marinate the chicken, the more flavorful the dish will be. If you have extra time, marinate for 2-3 hours or even overnight for an extra depth of flavor.
- Coriander Freshness: Fresh coriander leaves are key to this recipe. The leaves should be finely chopped to release their full flavor into the dish.
- Adjust Spices: Feel free to adjust the amount of red chili powder and garam masala to suit your personal spice preference.
This simple yet flavorful Coriander Chicken Roast will surely become a staple in your kitchen. Its aromatic blend of spices and fresh coriander creates a tantalizing combination that pairs wonderfully with rice and rasam, making it a standout appetizer or main course for any occasion.