Chicken in Chilli-Cilantro Gravy

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Yes,yours truly was the second one to celebrate her birthday last week. But somehow my birthday was overshadowed by the celebrations we had for Aamod. In fact I did not realize it was my birthday. There was none of that "Its my birthday today" feeling either.

But no complaints as I celebrated the day being close to my loved ones and I did have a great day after all. 

And for all you friends who left birthday wishes for me on facebook, email etc. THANK YOU !!  You all know who you are and I am so grateful for being a part of your life and you being a part of mine

 So like I said I do not have any cake for you but a curry, full of fresh flavors, that you can enjoy on a relaxed weekend with family or with friends. Its healthy and flavorful and it wont make you feel guilty.

Chicken in Chilli-Cilantro Gravy

(Adapted from this recipe on eCurry)

For the cilantro chutney :

2 C cilantro (tender stems only) washed and set aside

3 cloves of garlic

3 green chillies

1 tsp cumin seeds

salt to taste

1 tsp lemon juice

1 tsp water

Marinate the chicken with:

2-3 tsp lemon juice

salt to taste

1 tsp turmeric

1 tsp chilli powder

1C chicken breasts cubed

1 tsp cumin seeds

1 tsp crushed red chillies or use dry red chillies

1 tsp crushed black pepper

1 medium onion chopped

1.5 tomato grated or blended in processor

2 tsp thick yogurt

1 tsp ginger paste

6-7 tblsp of olive oil

• Marinate the chicken overnight or for an hour at least.
• Blend ingredients for the chutney till smooth.
• In a kadai heat the oil and add the crushed red chillies , pepper. After a few seconds add the cumin seeds.
• Once the seeds sizzle add the onion and allow to brown on medium-high heat. Add 1 tsp sugar to this.
• Add the marinated chicken to this and let it brown . Do not move it for a few minutes at least.
• You will see the oil leaving the sides. Now toss it around.
• Add the tomatoes, ginger paste and 3-4 tbsp of chutney.Combine everything very well. Add water to make a thinner gravy.
• Taste and season with salt.
• Cover and simmer.Let cook for 10 min till chicken is cooked.
• After 10min add 2 tbsp of gravy to the yogurt and whisk it till smooth. Add this to the mixture. Lower flame and allow to come to a gentle boil. This allows the oil to resurface.
• Garnish with slivered ginger.Serve with rotis/rice.

The original recipe calls for 1/4 C coconut milk that I replaced with thick yogurt. But you can surely use it for a more richer gravy. The gravy is itself full of fresh flavors from cilantro,ginger and green chillies.So you can easily use the same gravy for paneer,potato or even eggs.