Chicken in Coriander-based gravy

There are endless variations to the same old chicken gravy that we make for rotis or rice. This is one such variation. If I am bored of cooking the same gravy every single time, imagine how bored folks at home are eating it. So I keep browsing for newer ways of making the chicken gravy. I came across a recipe on Maria's blog.

Ingredients: 
Chicken - 500g
Onions - 2 (medium sized), coarsely chopped
Tomato - 2 (medium sized), cut into 4 quadrants
Coriander - 1/2 bunch
Cumin, powdered - 1 tsp
Ginger paste - 1/2 tbsp
Garlic paste - 1/2 tbsp
Salt - to taste
Green chillies - 2
Garam Masala - 1/2 tsp

Oil - for frying
Coriander - to garnish

Method:
Wash and clean the chicken pieces well. 

Heat the oil in a heavy bottomed vessel and fry the onions until pink in colour. Add tomatoes and continue frying until the raw smell goes. Add green chillies, and ginger-garlic paste and continue frying. Next add the garam masala, cumin powder and salt and finally the coriander leaves and stalks. 

Leave a few pieces of onions and tomatoes behind, and grind the rest of the fried mix into a coarse paste. 

Now add the chicken pieces to the ground masala paste and the onions, tomatoes kept aside and mix it well, such that the pieces are coated well with masala. 

Once the raw smell goes, add very little water and  close the vessel to cook the chicken until tender. 

Garnish with coriander leaves and serve hot with roti or rice.

Verdict: This gravy has a delectable and wonderful blend of spices and the mild coriander flavour makes it a great accompaniment for rotis or rice. Do try it out sometime.