THE CORIANDER CRUSH-BIRD

(Our Play on Dhania Chicken)

THE CORIANDER CRUSH-BIRD

Ingredients: 500g Chicken thighs (3cm chunks), 100g Fresh coriander (blitzed with 2 green chilies), 1 tsp Turmeric, 1 tsp Cumin powder, 1 tsp Salt, 1 Large onion (finely diced), 1 tbsp Ginger-garlic paste...

Ingredients

  • 500g Chicken thighs (3cm chunks)
  • 100g Fresh coriander (blitzed with 2 green chilies)
  • 1 tsp Turmeric
  • 1 tsp Cumin powder
  • 1 tsp Salt
  • 1 Large onion (finely diced)
  • 1 tbsp Ginger-garlic paste

Cooking Method

  1. The Architect Fry onions until golden; add ginger-garlic paste and stir-fry for 1 minute.
  2. The Bloom Add dry spices and a 20ml splash of water to create a thick, yellow masala base.
  3. The Sear Add chicken chunks; fry for 5 minutes until sealed and glistening.
  4. The Green Merge Pour in the coriander-chili paste; simmer for 10 minutes until the chicken is tender and the sauce is a deep, vibrant green.
  5. The Final Flourish Finish with a squeeze of fresh lime to cut through the herb richness.

Cuisine: Indian

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