This recipe is adapted slightly from Madhur Jaffery's Indian Cooking. I love cilantro so of course I love this.
2T Ginger paste (or fresh ginger and water blended together to make a paste)
2 1/2 lbs chicken pieces skinned
4 cloves garlic (finely chopped)
1 bunch cilantro finely chopped (no stems)
1/4 tsp cayenne
2 tsp cumin
1 tsp coriander
1/2 tsp turmeric
salt
2-3 tablespoons lemon juice
Coat a wide non stick pan with vegetable oil and heat over med-high heat. Salt chicken to taste. When the pan is hot, brown chicken (in batches if necessary) on each side then remove to a platter or bowl. Turn heat to medium and and garlic and ginger paste. Stir and fry for one minute. Add 3/4 cilantro, cayenne, cumin, coriander, and turmeric. Cook while stirring for one minute. Add half a cup of water and lemon juice to the pan then add chicken and any juices that may have accumulated to the pan. Cover and cook on low until chicken is done (about 20-30 min) turning chicken over half way through cooking. Garnish with rest of the cilantro and serve with basmati rice.
