Sheetal Kamat

Friday I when Ajoy asked me to make Chicken Rolls, I made this one for stuffing. I didn't want to make the red gravy so threw in some coriander and spices to go along with it. When he tasted the chicken, he was like this is out of world :) On the other hand, this was such a minor twist to how I cook chicken normally that I didn't even think about clicking photo and putting it as a blog post. My thought was because I made chicken after such a long time, probably he got too excited. But then, when we decided to invite friends for dinner last sunday, he was like you have to make that chicken again. After making it once again, and he giving same reaction after tasting it, I decided to click photos and may be post it. Now that even friends have same thoughts about the dish, I had to post the recipe :)

Coriander Chicken
1/2 Kg Boneless Chicken
1 Spoon Jeera Powder
1 Spoon Coriander Powder
1/2 Spoon Garam Masala
1 Spoon Red Chilli Powder
1 Spoon Black Pepper Powder
3-4 Garlic Cloves
1 Spoon Ginger Paste
1 Big Tomato
2 Cup Coriander Leaves
Salt to taste

  • Marinate the chicken with salt, jeera powder, coriander powder, garam masala, black pepper powder and keep aside for half an hour.
  • Heat oil in a pan and add in marinated chicken. Cook on medium high till chicken browns a bit.
  • Meanwhile, in mixer mince tomato, garlic and ginger paste together.
  • Add in coriander leaves and grind it to fine paste.
  • Add it to the chicken, add some salt and cook till it reduces to dry gravy.

You can use this to make chicken rolls with onion or just it as a side dish with rice or roti. It just goes with anything.


  1. Ajoy Nandi said...

    this is a must try. Probably the best chicken dish I ever had.

  2. Anonymous said...

    Love your site. Many interesting dishes to try.

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