Grilled Chicken in Coriander and Green Chilli

In the traditional Bengali cookbooks, one will find a dish called ‘Dhanepata Kanchalanka Murgi’ which is essentially what this is. That one is cooked more in the curry style while my recipe borders on the north Indian hara kebabs. You can say it’s Kolkata inspired and delivered in the Delhi style. One can cook this dish in two different ways. One is using the grill and the other is simply using the griddle or tava over a gas flame. Both options work. A couple of points about this dish. You need to check the level of moisture of the marinated chicken and if required add some water so that the chicken stays succulent after the cooking is done. To make this really kebab like try to turn on the heat at the end and get that light charred effect in the chicken. While it sounds complicated, it’s not very difficult once you get down to it and the preparation takes a while. Again a nice blend of flavours with the Coriander, this dish will definitely be loved by family and friends. Happy Fooding Around!

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Grilled Chicken in Coriander and Green Chilli

  • Author: Reetika Mitra
  • Prep Time: 15 mins
  • Cook Time: 20 mins
  • Total Time: 35 mins

Description

A Coriander Classic


Scale

Ingredients

  • 800 gms Chicken
  • 3 Tbsp thick Dahi (yoghurt), smoothly beaten
  • 2 medium sized Onions, sliced or chopped
  • 2 cups of chopped Coriander Leaves (do use the stalks of the coriander leaves as well)
  • 36 Green Chillies (according to spice level), chopped
  • ½ Tbsp Ginger paste
  • 1 Tbsp Garlic paste
  • ¼ Tsp Turmeric powder
  • 1 Tsp Garam Masala powder
  • 2 Tbsp Mustard Oil
  • Salt to Taste

Instructions

  1. Wash the chicken pieces and pat them dry.
  2. To make the marinade, in a blender/grinder blend together the chopped onions, coriander leaves, green chillies and a pinch of salt.
  3. In a large bowl, marinate the chicken pieces along with the blended mixture. Add ginger, garlic paste, beaten yoghurt, 2 tbsp mustard oil, turmeric, garam masala powder and some more salt according to taste. Gently massage the marinate into the chicken pieces. Cover and marinate for 2 to 3 hrs. If you are planning to marinate for longer, keep it in the refrigerator.
  4. To grill the chicken you can either avail the oven grill or one can also make do with a regular griddle/tava.
    If you choose to use the oven grill, cover the baking tray with baking sheet or foil paper. Pre-heat oven to a 180°C or 350°F for 10 mins or so. Brush some oil over the foil paper. Before spreading out the marinated chicken to the baking tray, check for the moisture level. Add a few tablespoon of water to the marinated chicken so that it doesn’t dry up while grilling. You may also drizzle a spoonful of mustard oil from the top.
  5. Bake at 180°C or 350°F for 17 – 20 mins or till chicken is done, tender to the touch and starts to release its aroma. Now increase the temperature to a 230°C or 440°F for 5 – 7 mins or till the chicken pieces have a lightly charred look.
  6. If you choose to use the griddle/tava, heat it to a medium flame. Brush some oil and cook the chicken pieces over low medium flame. However, before spreading out the marinated chicken over the tava, do check once for the moisture level. Add a few tablespoon of water to the marinated chicken if need be. Keep turning and flipping over the chicken so as to cook them evenly from all sides. Sprinkle a tsp or so of oil if required. When the chicken is almost done and starts to release its aroma, increase the flame to a high and cook for a few mins more stirring constantly till the chicken pieces are lightly charred in colour.
  7. Take off from heat and serve hot along with rotis, parathas or even pooris and naans. Goes well with some green salad or raita too.


Nutrition

  • Serving Size: 4

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