Dhania Chicken Masala

Most of our sunday's menu cant be complete without any non vegetarian dish, our yesterday's lunch menu went for rajma & bellpepper pulao, dhania chicken masala served with potato raita..This dhania chicken masala goes for simple and easy cooking process as they doesnt need tomatoes, grated coconut masala etc...This hot and spicy chicken masala is prepared by marinating the chicken pieces with coriander powder, red chilly powder, turmeric powder and ginger garlic paste mixed together with thick curd for overnite...the best part of the chicken masala is the marination else the other cooking process are quite easy and really very simple...I learned this dhania chicken masala through my friend and this chicken masala is one of my family's favourite dish,needless to say that this masala dish suits awesome with any sort of rice dishes, rotis or simply with toasted bread for a lazy dinner..As turmeric powder plays an important role in this chicken masala.Coriander seeds contain an unusual array of phytonutrients. They are a very good source of dietary fiber and a good source of iron, magnesium and manganese.Coriander seeds have a health-supporting reputation that is high on the list of the healing spices. In parts of Europe, coriander has traditionally been referred to as an anti-diabetic plant. In many parts of India, it has traditionally been used for its anti-inflammatory properties. In United States, coriander has recently been studied for its cholesterol-lowering effects.Coriander seeds have loads of healthy nutrients that this dhania chicken masala suits prefectly to feed growing kids..

12-15nos Chicken pieces
1tsp Turmeric powder
1tsp Ginger garlic paste
1tbsp Red chilly powder
2tsp Coriander powder
1cup Thick curd/yogurt
Salt

For Masala:
2nos Onions(chopped finely)
1tsp Garam masala powder
2nos Red dry chillies
2nos Bay leaves
3tbsp Coriander leaves (chopped)
Oil
Salt (if needed)

Before a day, marinate the chicken pieces in a large bowl with red chilly powder, coriander powder, turmeric powder, ginger garlic paste, curd with enough salt and keep in fridge for overnite..

Heat enough oil in a kadai, add immediately the bay leaves and broken red dry chillies, fry until they turns brown..Add immediately the chopped onions, saute until they turns transculent..Now add the marinated chicken pieces without the curd-spice mixture and saute until the chicken pieces get half cooked..now add the garam masala powder, remaining marinated spice-curd mixture, toss gently the chicken pieces, check for salt..add salt if needed and cook everything in medium high flame with lid closed, stir in between...Once the oil get separates from the masala, add the chopped coriander leaves and put off the stove..

Serve hot with rotis, rice dishes or with any dishes as u desire!