Tuesday, September 1, 2015

Parsley Chicken

Last Sunday when I went for my weekly grocery shopping at our local market I was quite surprised to see one vendor was selling fresh PARSLEY. Before that I used to buy dried parsley leaves from a super market. 

In India it's very hard to find fresh herbs like Basil, Parsley, Oregano, Thyme, Rosemary, Dill etc; we get the dried version though. So, the recipes which call for fresh herbs have to be replaced by the dried herbs. When I glanced over the fresh Parsley the first thing which came to my mind was I need to buy them today. Buying these fresh herbs here in India is pretty expensive :(

The recipe which I'm sharing today is PARSLEY CHICKEN. This recipe was one of my favorites when I was in the USA. The mild flavors of freshly chopped Parsley takes the recipe to the next level. So, without any further ado let's jump straight into the recipe:


For the marination:

1.Chicken(8-10 pieces): 700-800 gms
2. Yogurt: 1 cup
3. Ginger-Garlic Paste: 2 tbsp
4. Turmeric Powder: 1/4 tsp
5. Kashmiri Red Chili Powder: 1/4 tsp
6. Cumin Powder: 1/4 tsp
7. Coriander Powder: 1/4 tsp
8. Garam Masala Powder: 1/4 tsp
9. Parsley (Freshly chopped): handful
10. Salt to taste
11. Oil: 1 tbsp
12. Lemon Juice: 1 tbsp

For Gravy:

1. Onions (roughly chopped):  1 cup
2. Garlic(finely chopped): 2 tbsp
3. Ginger (juliennes): 1 tbsp
4. Tomatoes (large): 3
5. Whole Garam Masala
6. Sugar to taste (optional)
7. Oil: 4-5 tbsp
8. Green Chilies: 2-3 (adjust to your requirement)
9. Cilantro for garnishing
10. Butter: 1 tbsp


1. Clean and wash the chicken pieces throughouly. 

2. In a bowl take the chicken pieces and marinate it with salt, lemon juice and kashmiri red chilli powder. Mix well and let it rest for 10-15 mins.

3. In another bowl mix all the ingredients (yogurt, turmeric powder, cumin powder, coriander powder, garam masala powder, freshly chopped parsley, oil and ginger-garlic paste). Mix well and make a smooth mixture.

4. Coat the chicken mixture with this marinate and let it rest for another 2-3 hours or overnight.

5. Place a pan on medium heat and add in the oil. Add whole garam masala; once you get a nice aroma from the spices add chopped onions and fry them till they get a nice brown color.

6. Now add the marinated chicken pieces and let it cook for 15-20 minutes in its own juice, as chicken will release lot of water. 

7. When all the water dries up add the chopped tomatoes and chopped parsley. Mix well and cover the lid. Let it cook on medium heat until all the tomatoes get mushy. It will take somewhere around 7-8 mins.

8. Take off the lid and check the seasoning and adjust it if required. (I didn't want too much gravy in this dish but you can make gravy by adding a cup of warm water at this point and cook it for 1-2 mins.) 

9. Add fresh cream and stir well and again simmer it for a minute. Switch off the heat.

10. When you're ready to serve take out the chicken in the serving plate and garnish it with parsley sprig and green chilli. Serve it with rice, chapati or naan.

11. Enjoy!!!


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