Hare Masale Wali Murghi - Lemon Coriander Chicken Recipe - Cooking Index
Hare Masale Wali Murghi - Lemon Coriander Chicken Recipe - Cooking Index
| 2 x | Fresh ginger root - coarsely chopped | |
| 5/8 cup | Water - plus 4 tablespoons | |
| 2 1/2 lbs | Chicken pieces - skinned | |
| 5 x | Garlic - finely chopped | |
| 7 oz | Fresh green coriander - very finely chopped | |
| 1 | Fresh green chile - finely chopped | |
| 1/4 teaspoon | Cayenne pepper | |
| 2 teaspoons | Ground cumin | |
| 1 teaspoon | Ground coriander | |
| 1/2 teaspoon | Ground turmeric | |
| 1 teaspoon | Salt - or to taste | |
| 2 tablespoons | Lemon juice |
Blend ginger and 4 tablespoons water into a paste. Put oil in wide heavy pan over medium high heat. Put chicken in a single layer in pan and brown on both sides.
Remove with slotted spoon. Put garlic in oil in pan. When pieces turn brown turn heat to medium and pore in ginger paste. Stir-fry a minute. Add fresh coriander, chile, cayenne, ground cumin, ground coriander, turmeric and salt.
Stir-fry a minute. Put in all chicken pieces, liquid, water and lemon juice. Bring to a boil. Cover, turn heat to low and cook for 10-15 minutes, or until chicken is tender. Reduce if sauce is thin.
Source:
Madhur Jaffrey's Indian Cooking
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