CHILLI CHICKEN WITH GINGER & CORIANDER
Best recipe! How to cook chicken? ???? Marinated for flavor and cooked in 20 minutes chilli chicken with ginger and coriander is a simple, stress-free dish. This amazing chicken will bring joy to your family and friends. Summer recipes. Chicken recipes. Cook this recipe with a photo! Instant pot recipe
Provided by Super User
Time 2h20m
Number Of Ingredients 15
Steps:
- Start by chopping chicken thighs into pieces.
- Now on to the marinade. Chop garlic, ginger, red chilli and lemon juice.
- In the pan toast coriander and cumin seeds, then, grind and add to the chicken. Then, pour over plain yoghurt.
- Add turmeric and season. Mix and leave to marinade from 2 hours to overnight.
- Next, fry chopped onions in olive oil. Then, add chopped garlic and ginger, ground coriander, garam masala and turmeric. Add tomato puree and butter.
- Then, add all the marinated chicken and all the remaining marinade. Cook until tender.
- Finally top with fresh coriander. Cook this recipe with a photo! Instant pot recipes. Chicken recipes. Gordon Ramsay recipes. Gordon Ramsey. Hell's kitchen restaurant. Gordon Ramsay restaurant. American restaurant.
Nutrition Facts : Calories 452
GRILLED CHICKEN WITH CORIANDER AND CHILLI
Crispy grilled chicken with coriander and chilli; a flavour-packed Asian-style meat dish.
Categories Midweek Dinner, Main, Workday lunches
Time 35m
Yield Serves 4
Number Of Ingredients 14
Steps:
- Make coriander and chilli paste. Blend or process ingredients until mixture forms a smooth paste.
- Pierce chicken all over with sharp knife. Combine chicken and paste in large bowl, rubbing paste into cuts. Cover; refrigerate overnight.
- Cook chicken, covered, on heated oiled grill plate (or grill or barbecue), 5 minutes. Uncover; cook, turning occasionally, about 20 minutes or until cooked. Serve with lime wedges.
Nutrition Facts : ServingSize Serves 4
GRILLED CHICKEN WITH CORIANDER AND CHILI
Entered for safe-keeping, for Asian forum. From Australian Women's Weekly "Grill: Grill-pan+barbecue". Note: coriander is also known as cilantro. Preparation time does not include chilling time.
Provided by KateL
Categories Curries
Time 35m
Yield 8 cutlets, 4 serving(s)
Number Of Ingredients 13
Steps:
- MAKE CORIANDER AND CHILI PASTE:.
- Blend or process ingredients until mixture forms a smooth paste.
- MARINATE CHICKEN THIGHS:.
- Pierce chicken all over with a sharp knife. Combine chicken and paste in a large bowl. Rub paste into cuts.
- Cover. Refrigerate overnight.
- COOK CHICKEN:.
- Cook chicken, covered in heated, oiled grill pan, 5 minutes.
- Uncover, cook, stirring occasionally, about 20 minutes or until cooked (when a meat thermometer in the thickest part of the chicken registers 170 degrees Fahrenheit or 76.67 degrees Centigrade).
- Serve chicken, if desired, with thin rice noodles and lime wedges.
Nutrition Facts : Calories 261.7, Fat 12.5, SaturatedFat 2.6, Cholesterol 114.5, Sodium 1285.2, Carbohydrate 9.1, Fiber 1.4, Sugar 2.8, Protein 28.1
CHICKEN WITH CORIANDER
Provided by Marian Burros
Categories dinner, main course
Time 35m
Yield 2 servings
Number Of Ingredients 7
Steps:
- In medium frying pan heat butter and saute chicken until it is golden on both sides.
- Slice onions and when chicken is turned, add onions. Stir occasionally until onions are soft.
- Chop coriander and add with puree, Worcestershire, salt and pepper to chicken. Cover, reduce heat and cook until chicken is tender, about 20 minutes.
Nutrition Facts : @context http, Calories 1165, UnsaturatedFat 50 grams, Carbohydrate 19 grams, Fat 86 grams, Fiber 4 grams, Protein 77 grams, SaturatedFat 28 grams, Sodium 1530 milligrams, Sugar 9 grams, TransFat 1 gram
BADEMIYA'S JUSTLY FAMOUS CHILE-CORIANDER CHICKEN
This is a recipe from Steven Raichlen's "The BBQ Bible". Here is what is stated: "The original version of this dish is hot, hot, hot. For the full effect, use 1 entire tablespoon of cayenne. For a milder but highly flavorful rendition, use 1 to 2 teaspoons cayenne, or substitute hot paprika which isn't quite as fiery. To round out your meal at Bademiya, two fulltime bakers work nonstop tossing paper-thin disks of dough onto charcoal-fired metal domes to make freshly cooked ruoomali ("handkerchief" bread). Since these are difficult to make, I suggest serving this chicken with either of two thoroughly non-Indian but definitely satisfactory alternatives, flour tortillas or lavash. Afghan Coriander Sauce and Tamarind Dipping Sauce make great accompaniments." NOTE: Allow 4-6 hours to marinade.
Provided by diner524
Categories Chicken Thigh & Leg
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- 1. Remove and discard the skin from the chicken legs, then rinse under cold running water. Drain and blot dry with paper towels. Place the legs in a baking dish large enough to hold them in one layer and set aside while you prepare the seasoning paste.
- 2. Heat a dry skillet over medium heat and add the coriander seeds, peppercorns, and cumin seeds. Toast the spices until fragrant, 2 to 3 minutes, shaking the skillet occasionally. Let cool, then transfer to a spice mill and grind to a fine powder. Combine the ground spices in a blender or mini chopper with the garlic, ginger, oil, 1/4 cup water, lemon juice, cayenne, and salt. Process to a smooth paste, adding more water if necessary to obtain a pourable consistency. Add the cilantro and process just to mix.
- 3. Using your fingers, spread the seasoning paste over the chicken legs to coat on both sides, then cover and let marinate, in the refrigerator, for 4 to 6 hours.
- 4. Preheat the grill to high.
- 5. When ready to cook, oil the grill grate. Remove the chicken legs from the baking dish and arrange on the hot grate. Grill, turning with tongs, until the juices run clear when the tip of the skewer or sharp knife is inserted in the thickest part of a thigh, 6 to 10 minutes per side (12 to 20 minutes in all).
- 6. Transfer the chicken legs to serving plates or a platter and serve immediately garnished with sliced red onion and lime or lemon wedges.
Nutrition Facts : Calories 107.9, Fat 10.8, SaturatedFat 1.4, Sodium 875.9, Carbohydrate 3.6, Fiber 1.1, Sugar 0.3, Protein 0.7
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