Name: Lemony Chicken with Fresh Green Coriander (Hare masale wali murgha)
Yield: Serves 6
Cuisine: Indian
Ingredients: ½ teaspoon ground turmeric; ¼ teaspoon cayenne pepper; 2 x 2.5 cm/1 inch cubes of fresh ginger, peeled and coarsely chopped; ½–1 fresh, hot green chilli, very finely chopped; 200 g/7 oz fresh green coriander (weight without roots and lower stems), very finely chopped; 1 teaspoon salt, or to taste; 5 garlic cloves, peeled and very finely chopped; 4 tablespoons water, plus 150 ml/5 fl oz water; 1 teaspoon ground coriander seeds; 6 tablespoons vegetable oil; 2 tablespoons lemon juice; 1.175 kg/2 lb 10 oz chicken joints, skinned; 2 teaspoons ground cumin seeds

Preparation info

Serves
6

Difficulty
Easy

Appears in

Madhur Jaffrey's Indian Cookery

By Madhur Jaffrey

Published 2023

About

Here is a delightful lemony, gingery dish that requires quite a lot of fresh green coriander. It is a great favourite with our family. I generally serve it with Spiced basmati rice.

Ingredients

2 x 2.5 cm/1 inch cubes of fresh ginger, peeled and coarsely chopped
4 tablespoons wa

Method

Put the ginger and the 4 tablespoons of water into a blender. Blend until you have a paste.
Heat the oil in a wide, heavy, preferably non-stick pot over a medium-high flame. When hot, put in as many chicken pieces as the pot will hold in a single layer and brown on both sides. Remove the chicken with a slotted spoon and put in a bowl. Brown all the chicken piec