Dry Coriander Chicken

I call this my Monday Magic recipe. You have done the groceries last weekend and you don't want to step out to buy stuff until Friday. The family wants something delicious and new, 'new' being the operative word here. You don't have much time on your hands and you need already-at-home ingredients. 

I give you a  magical solution dear chicken likers. 

Marinate a kilo chicken on the bone because bones emit a juicy flavour with ginger, garlic and coriander paste seasoned with salt and chilli powder and sour curd and set aside for 6 hours. For the paste you should take 1 inch ginger, 6 pods garlic and a fistful bunch of coriander leaves with stalks. The sour curd quantity will be 200 grams.

Finely chop 4 onions. 

In a wok, heat 1 tbsp oil and 1 tbsp ghee. To this pool throw in 2/3 cloves, 5/6 peppercorns, 2/3 green cardamom and 2 dried bay leaves. In less than a minute add the onions and let them turn brown. Next just add the whole chicken with the marinade. Stir and mix well. Cover with a lid at medium heat. The chicken should cook in its own juices. Please don't add anything, no water at all. Keep removing the lid and stirring every now and then. Once the chicken is soft add 1/2 tsp 'garam masala'(can be store bought at an Indian store for those living abroad) and increase the heat. Just toss it around for another long minute. 

You will serve delicious, juicy, tangy, kicky chicken to the lucky eaters. I bet you they will bless you!