Hara Dhania Chicken (chicken cooked with coriander leaves)

                                             

A simple,not so spicy and "no onion" chicken dish,and yummy in taste. And,it does not take that long to cook this recipe.

Ingredients :

• Chicken : 500 gms
• Garlic paste : 1 tablespoon
• Ginger paste :1tablespoon
• Green chillies : 6/7 - chopped (or,to taste )
• haldi (turmeric) powder : 1 teaspoon
• Hara dhania (coriander leaves) : finely chopped (1 cup)
• Tomatoes : 2 large (chopped)
• Salt : to taste
• Sugar : 1 teaspoon
• Sunflower or canola oil : 2 tablespoons
• Potato (optional) : 2 medium (boiled and cut into 4 pcs each)

Method :

• Clean chicken pieces and marinate them with garlic paste,ginger paste,haldi and chopped tomatoes.Keep refrigerated for at least 2 hours.
• Heat oil in a deep pan. Add the marinated chicken. Stir and cook over high flame for 5/7 minutes.
• Add salt,mix well,cover, reduce flame to medium and cook for at 10 minutes,stirring occasionally.Mix the potatoes .
• Check if the chicken is cooked. If not,stir and cook for a few more minutes.
• Add the sugar,chopped green chillies and chopped dhania.Mix well. Switch the gas off. Keep the pan covered till serving.
• Goes well with steamed rice.

Chicken keema (mince) kebabs

Chicken Keema (mince ) kebabs... it is a very easy to make recipe,which I make very often at my home. You can make the preparations,refrigerate it,and make yummy kebabs,whenever you feel hungry. It can be kept in fridge for 4/5 days at least. 

Ingredients : 

• Chicken keema (mince) : 500 grams
• Ginger paste : 1 tablespoon
• Garlic paste : 2 teaspoons
• Haldi(turmeric) powder : 1 teaspoon
• Green chillies : 5/6 (crushed)
• Bread slices : 3
• Egg : 1
• Sugar : half teaspoon
• Onion : 1 large
• Salt :to taste
• Juice of 1 lemon
• Sunflower or canola oil : to fry

Method :

• Wash and drain the keema and keep aside.
• Slice the onion,fry them and make a fine paste. 
• Marinate the keema with all the ingredients ,except the oil. Bread is used for binding.I used brown bread.Keep the dough in fridge for 1 hour. 

                                   
                                              

• Heat some oil in a frying pan. Make patties from this dough and shallow fry them over low flame. No need for deep frying.
• Enjoy with sauce of your choice.

If possible, grind the dough in a mixi,after marination. It gives the kebabs a smoother texture. In that case,you may need to add one more egg.