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Main Ingredients | Chicken , Coriander seeds |
Cuisine | Hyderabadi |
Course | Main Course Chicken |
Prep Time | 11-15 minutes |
Cook time | 21-25 minutes |
Serve | 4 |
Taste | Sweet and Sour |
Level of Cooking | Moderate |
Others | Non Veg |
Ingredients list for Nimboo Dhania Murgh
- 750 grams Chicken 1 1/2 inch pieces on the bone
- 1 tablespoon Coriander seeds
- 8-10 Fresh coriander stems
- 4 tablespoons Fresh coriander leaves
Method
- Chop onions. Heat oil in a non stick pan, add onions and saute.
- Dry roast coriander seeds and cumin seeds in another non stick pan till fragrant.
- Roughly chop fresh coriander roots.Add red chillies to the 2nd pan and stir. Transfer into a mixer jar and hand blend to a coarse powder. Add this to the onions and continue to saute.
- Add coriander stems and mix. Add chicken, salt and turmeric powder and mix well.
- Add yogurt, ginger paste and mix well. Cover and cook on medium heat for 2-3 minutes.
- Add coriander leaves and mix.Halve the lemons and squeeze their juice over the chicken.
- Put one half lemon skin into the pan. Mix well, cover and cook on low heat for 10-12 minutes.Serve hot
Nutrition Info
Calories | 1287 kcal |
Carbohydrates | 25.2 gm |
Protein | 198.2 gm |
Fat | 47.9 gm |
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