Cilantro chicken curry is one of those easy, ‘can be made practically anywhere’ curries. You don’t need a lot of different spices to make it, nor a lot of time in the kitchen. This can be made in a pressure cooker in a matter of minutes with boneless chicken breasts – which is how I was initially taught to make it. However, since I am a bit weary of all pressure cookers, these days I like to stick to good old fashioned roasting.
You can use any part of the chicken to make this-chicken breasts, drumsticks, thighs, you name it. However, if you are in a hurry, just stick to cutting up some chicken breasts and throwing them in the oven with some ginger, garlic and butter. You’ll have a delicious curry in no time. Who knew Indian food could be so easy?
Cut up chicken and toss with melted butter, garlic ginger paste, salt and pepper.
Roast in the oven for 15-20 minutes or until chicken is thoroughly cooked.
Puree cilantro and green chile. Mix puree with chicken broth and cook in a non-stick frying pan over medium heat.
Cook until cilantro mix has darkened, most of the moisture has evaporated and consistency has changed to a creamier texture.
Add 2 heaping tablespoons of plain, non-sweetened yogurt, mix and cook for 1-2 min.
Add roasted chicken along with any juices leftover in the roasting pan. Stir together, add a dash of garam masala and season with salt and pepper to taste. Cook for 1-2 minutes, then take off heat and serve.