Cilantro lime chicken with spiced lentil puree
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Cilantro lime chicken with spiced lentil puree

To be honest, cilantro almost steals the show from chicken in this recipe! I made cilantro chutney first (Recipe follows) and then used it in different ways through this recipe. Hope you enjoy it :)

Sunanda Sharma

Ingredients

2-serving
  1. 2 Cilantro Bunchs Fresh
  2. 4 Green Chillies
  3. 1/2 Teaspoon Ginger
  4. To Taste Salt
  5. Pinch Sugar
  6. 2 Tablespoons Lemon Juice
  7. 2 Chicken Breast
  8. 1/4 Cup Olive oil
  9. 1 Lemon Juice of
  10. 2 Tablespoons Cilantro chutney
  11. To Taste Salt
  12. To Taste Pepper
  13. 2 Cloves Garlic (minced)
  14. 1 Cup Lentils
  15. 3 Cups Water
  16. 1 bay leaf
  17. 2 Tablespoons Oil
  18. 3 Cloves Garlic (minced)
  19. 1/2 Teaspoon Cumin Powder
  20. 1/2 Teaspoon Coriander Powder
  21. 1/8 Teaspoon Cardamom Green Powder
  22. 1/4 Teaspoon Fenugreek Seed powder
  23. 4 Tablespoons Milk
  24. 1 Tablespoon Cilantro chutney
  25. To Taste Salt
  26. To Taste Pepper

Method

60 mins
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    For the cilantro chutney:

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    Mix in all the ingredients and blend them well. Keep aside.

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    For the chicken:

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    Mix all the ingredients for the marination. Add chicken and leave aside for 2-4 hours.

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    Heat oven to 375 F. Spray a roasting pan with a little oil.

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    Arrange chicken in the roasting pan and bake for 25-35 minutes.

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    Lentil Puree:

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    Add water and bay leaf to the lentils in a pressure cooker. Lock the lid, bring the cooker up to pressure, reduce heat to maintain pressure, and cook for 5-8 minutes. Remove cooker from the heat, and let the pressure reduce on its own.

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    Alternatively, you can cook in a pot for 40-45 minutes until the lentils are tender.

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    Drain the lentils in a colander. Remove the bay leaf.

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    Combine oil and the garlic in a small frying pan over medium heat. When the garlic begins to sizzle, add the spices. Stir together for about 30 seconds, then remove from the heat and set aside.

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    Puree the lentils together with the spices in a blender. Slowly add the milk, blend into a smooth paste. You can replace milk with yoghurt in this step.

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    Mix in cilantro chutney and adjust salt and pepper.

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    Serve roasted chicken breast with the lentil puree. You can add a little cilantro chutney on the side for extra zing.

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    Enjoy!

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