Coriander Chicken Dry Fry

Coriander Chicken Dry Fry is a special dish I prepare when bored with the usual gravy with Pulav and Rice. This dish really tastes great and will go along as a side dish even with Chapathis and Parathas. Cooking time is a little more compared to the other dishes, but the taste of fresh coriander leaves and cashew paste is worth its time. Have a great time cooking and tasting this dish today :)

Ingredients:

Chicken - 800 gms (With bone or boneless)

Coriander leaves - 1 bunch (chopped)

Onions - 3 large (chopped)

Green chilli - 4 nos (slit to half)

Ginger - 1 small piece)sliced)

Garlic - 10 pods (sliced)

Cashew Nuts - 20 nos (grind to a smooth paste)

Turmeric powder - ½ + ½ tsp

Black pepper powder - ½ tsp

Chicken masala - 3 tsp

Coriander powder - 2 tsp

Kashmiri red chilli powder - 1 ½ tsp

Salt - to taste

Oil - 3 tbsp (for cooking)

Oil - while cooking

Preparation:

- Clean, cut chicken and boil with ½ tsp turmeric, salt, black pepper powder and keep aside.

- In a thick bottom pan, heat oil. Add onions, ginger, garlic, green chillies and fry well till onions turn translucent and soft. Now add the cut coriander leaves and saute/fry well for 3 minutes.

- Add ½ tsp turmeric powder, coriander powder, chicken masala, kashmiri red chilli powder and fry well till oil is seen out and the masala is in a thick paste form.

- Once done, add the chicken pieces, cashew paste and mix well till chicken is well coated in the masala and cashew paste. Add salt at this stage if needed.

- Keep on sauteing and frying the chicken in between till you get a dry fry dish (keep on adding oil to make sure the chicken does not burn).

- Delicious, yummy chicken fry is ready to serve hot with chapatis, parathas and rice.

Note:

- Please adjust spice and salt as per taste.

- The preparation time is more compared to rest of my dishes (approx- 45 minutes).

- There is extra oil added to this recipe to fry the chicken and to make sure not to burn. But this is a yummy fry dish.