Dhania Chicken

Chicken - boneless 500 gms
Corriander leaves - 1 large bunch
Green chillies - 3-4 ( depending on how spicy you would like it)
Dhai - 4-5 tbsp
Jeera Powder - 2 tsp
Dalchini - 1/2"
Cloves - 2-3
Ginger-garlic paste - 2 tsp
Turmeric - large pinch
Onion - 1 large - sliced.
Oil - 2 tbsp

Grind the corriander leaves and chillies and garam masala with a little water
Mix curd and ginger garlic paste.
Marinade the chicken with the curd-ginger-garlic paste and the corriander-chillie-garam masala puree. Also add the turmeric powder .
Cover and keep in refrigerator for 1/2 hour - 1 hour.

Take the oil in a wok.
Lightly brown the onions
Add the marinaded chicken.
Cover , stir occasionally and allow to cook till tender.
Add salt.

Serve with rice or rotis.