Madhur Jaffrey’s Lemony Chicken With Coriander Recipe

• 1 cup minus 2 tablespoons water, divided
• 2-inch knob fresh ginger, peeled and roughly chopped
• 6 tablespoons vegetable oil
• 2½ pounds chicken: a combination of skinless thighs, breasts, and drumsticks
• 5 garlic cloves, finely chopped
• 7 ounces fresh cilantro leaves (weight without roots and lower stems), roughly chopped
• ½–2 fresh hot green chilies, such as bird’s eye, de-stemmed and finely chopped
• ¼ teaspoon cayenne pepper
• 2 teaspoons ground cumin
• 1 teaspoon ground coriander
• ½ teaspoon ground turmeric
• Salt to taste
• 2 tablespoons lemon juice

1. 1

   Combine 4 tablespoons of water with the ginger in a food processor or blender. Pulse until a paste forms. Set aside.

2. 2

   Heat the oil in a large, heavy-bottomed, lidded sauté pan set over medium-high heat. Working in batches if necessary, brown the chicken pieces in an even layer, searing them on both sides until golden brown. Using a slotted spoon or tongs, transfer the finished pieces to a large bowl.

3. 3

   In the same pan and oil, fry the garlic. Once the pieces begin to brown, lower the heat slightly and add the ginger paste. Stir-fry for 1 minute, then add the cilantro, green chili, cayenne, cumin, coriander, and turmeric. Season with salt. Stir to combine, and cook for another minute.

4. 4

   Return the chicken and any juices to the cilantro-spice mixture. Add the remaining water and lemon juice. Bring to a boil, then reduce the heat to low and cover.

5. 5

   Cook for 15 minutes, then use tongs to flip each piece of chicken. Cover once more, and cook until the chicken is tender and cooked through, another 10–15 minutes. If you would like a thicker sauce, increase the heat and bring the pan to a rapid simmer until the sauce is reduced to your preference.

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