Chicken With Cilantro
From Saveur [1]
Ingredients
- 4 whole cloves
4 cardamom pods
2–3 bay leaves
1⁄2 tsp. ground cinnamon
2 tbsp. ground coriander
1 cup plain yogurt
Salt
2 whole boneless skinless chicken breasts, cut into large pieces
5 tbsp. vegetable oil
Pinch ground asafetida (can be found at most Indian markets)
2 bunches fresh cilantro, trimmed and chopped, plus additional leaves for garnish
1 tsp. sugar
6 serrano chiles, seeded and halved
2⁄3 cup coconut milk
Directions
- Place cloves, cardamom pods, and bay leaves in a spice grinder. Grind to a fine powder, transfer to a large bowl, and stir in cinnamon and coriander.
- Mix in yogurt and season with salt. Add chicken; turn to coat evenly. Cover and marinate in refrigerator for 2 hours.
- Reserving marinade, remove chicken and shake off excess yogurt. Heat oil in a large nonstick pan over medium heat.
- Add asafetida, allow to sizzle for about 5 seconds, then increase heat to high. Add chicken and brown, turning frequently, for about 10 minutes.
- Add marinade, cilantro, and sugar to pan. Season to taste with salt and cook, stirring occasionally, for 5 minutes.
- Add chiles and cook, stirring, until soft, about 3 minutes.
- Stir in coconut milk, then reduce heat to low and simmer until sauce thickens, about 10 minutes. Transfer to a platter, garnish with cilantro leaves, and serve with rice.
Serves 4.
Information
- Category
- Poultry, Main Dishes
- Cuisine
- Indian