Chutney is common in most indian kitchens. We always seem to have a jar of green, red or any kind of chutney in our fridge. I created this recipe out of a chutney i had made a week ago and wasnt used…i did not want it to go bad so i used it up for this chicken recipe and it was loved!!
This is a recipe you wont find in any indian restaurant!! So its perfect to show off your cooking skills!
FOR THE GREEN CHUTNEY makes a small jar…and it keeps for a week
1 cup chopped coriander leaves
4 flakes or more of garlic
2 tablespoons of chopped ginger
3-4 green chillies , to make it hot…. do not use if you dont want a spicy chicken
1 tablespoon of chopped mint
1/4 cup of lemon juice
salt to taste
grind the above into a paste and adjust seasoning. Here you have green coriander chutney which is served with many indian snacks or even used as sandwich spread
FOR THE CHICKEN
500 grams chicken legs and thighs, cut up and skin removed and pricked all over
1 onion chopped fine
1 cup of white yogurt
4 tablespoons of oil
salt to taste
1/2 teaspoon of Nitu Didi turmeric powder
1 -2 cups of water depending on how thick you want the sauce
METHOD:
Marinate the chicken pieces in 1/4 cup of green chutney for about 3-4 hours. Heat the oil in a pan and sautee the onion till it starts changing color. Add the chicken and cook till the chicken emits all its natural juices and it gets dry. Add a pinch of salt and turmeric and the yoghurt. Cook till the yogurt evaporates. Add the water (depending on how much sauce you want it to have) and cook it till the chicken is done. Taste and adjust seasoning. Add a bit of lemon juice if you feel it needs some. Lovely with white rice or rotis/paratas/pita bread!!!!

NITU DIDI TIP: You can use this recipe for tofu, paneer, fish. lamb etc