Mar 26, 2016

Kottimeera Kodi Vepudu ~ Cilantro Chicken Stir-Fry

As the name says this recipe is dry chicken recipe loaded with flavors of Cilantro (Kottimera). We use almost the same ingredients of the traditional chicken fry for this recipe. But you need a bunch of fresh cilantro for this recipe to get the great taste and flavor. Usually I make this recipe on the day of my grocery trip, so that I can use fresh cilantro for this recipe. This recipe is little spicy, lot colorful, super tasty and delicious. If you use 1/2 lb chicken, this dish will be ready under 30 minutes for dinner. If you can double the recipe easily to make large quantities also for potluck or parties etc. Here is the recipe for you, Njoy!

Cilantro Chicken Fry
Chicken - 1/2 lb
Onion - 1/2 medium
Green Chili - 1
Cilantro - 1 Big Bunch ( chopped 2 cups)
Ginger Garlic Paste - 1 tbsp
Salt - 1/2 tsp
Garam Masala - 1/2 tsp
Oil - 2 Tbsp

Marinate Spices:
Turmeric Powder - 1 tsp
Red Chilli Powder - 1 tsp
Salt - 1/2 tsp
Coriander Powder - 1 tsp
Yogurt - 1/2 cup

Spices for tempering:
Clove - 2
Star Anise - 1
Cinnamon - 1

Preparatory Steps;
  • Wash Chicken under lukewarm water and drain for 5 min until all the water is gone. In a small bowl mix everything under Marinate Spices section and form into a paste. Add this paste to chicken and rub it in all sides of pieces, and make sure chicken is coated well with marinade spices, close the lid for the bowl and set aside for 30 minutes.
  • Chop green chili and onion into long thin slices. 
  1. Heat Oil in nonstick pan, once the oil is hot, add clove, star anise and cinnamon. 
  2. Add chopped green chili and onion slices and saute well. Add ginger garlic paste and mix it with onions and saute until the raw smell goes away. Add 1 cup of chopped cilantro to onion mixture in the pan close the lid on simmer on low heat. This helps for the cilantro flavors infuse into fry. Add salt to onion cilantro mixture and mix well. 
  3. Now add marinated chicken to the pan and combine well with onion and cilantro mixture. Cook on low heat for 10 min with closed lid. Chicken oozes some water and gets cooked properly. 
  4. Now open the lid and make sure the chicken pieces are becoming tender, cook on high heat without closing lid, so that all the excess water gets evaporated leaving chicken fry dry. Add remaining 1 cup of cilantro to the chicken and mix it well. Taste and adjust the seasonings as needed.
  5. Finally top with garam masala and leave on the high heat for 5 min and switch off the heat. 
  6. Serve hot immediately with white rice and tomato rasam.  


  • Marinate the chicken overnight in fridge to get even great taste and it helps for the chicken to cook fast and becomes tender. 
  • To double the recipe, double the ingredients as needed to make this fry in large batches.

Will be back with another flavorful dish,
Happy Cooking until then!

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