Thursday, December 18, 2014

Herbal Chicken

Another one of the chicken curry dishes I experimented with. This recipe I used a lot of herbs and so the final outcome was a lot herb-like, we had it with jeera rice, and it felt really good. If you don't want a very herb-like taste, you can eliminate carom seeds, but then those seeds impart a unique flavour to the dish. Here's my recipe of herbal chicken curry:


Mint leaves: 1/2 cup
Coriander leaves: 1/2 cup
Basil leaves: 1/4 cup
Carom seeds: 1 tsp. (If carom plant leaves are used it will impart a better taste)
Garlic (grated): 4 cloves
Yoghurt: 1 cup
Salt to taste
Lemon juice: 2 tsp.
Cooking oil: 2 tsp.
Cumin seeds: 1/2 tsp.
Onion (sliced): 1
Green chilli (sliced): 2
Tomato (chopped): 1
Ginger (grated): 1 inch
Red chilli powder: 1/2 tsp.
Asafoetida: 1 pinch

  1. Add coriander leaves, mint leaves, basil leaves, carom seeds, garlic and yoghurt to a blender and blend into a smooth paste. Add salt and lemon juice to this mix and marinate the chicken pieces in this mix for 1-4 hours.
  2. Heat oil in a pan and add sliced green chillis. Fry them a bit till they start becoming white. Drain from oil and keep aside.
  3. Heat the oil again and add cumin seeds and asafoetida. When it splutters, add the onions and fry until they become transparent.
  4. Add the tomato and ginger. Add little salt and red chilli powder. Mix well and cook until the tomatoes become soft and mushy.
  5. Add the marinated chicken along with the marinade. Mix well and add the fried green chillis. Add 1/2 cup water if required. Cover and let cook on medium flame for 15 minutes. 
  6. Remove cover and mix well. Let cook for another 3-4 minutes. Turn off the heat and garnish with coriander leaves (optional). Herbal chicken is ready to serve.


  1. How much chicken and what kinda chicken? Bone or Boneless?

  2. I invite you to the page where see how much we have in common. dry kratom powder how much is a cup



Protected by Copyscape Web Plagiarism Check