Dhaniya murgh ( coriander chicken )

Hello friends! Welcome back to my space Dish Of Delight once again!

Dhaniya murgh is quite a popular Indian dish in which the chicken is cooked in a gravy of coriander leaves paste. However, cooks have cooked it in various ways following their own recipe. So, today I am going to share my way of preparing this dish. Hope you will like it.

Let’s go through the main recipe.

Ingredients

Chicken 600 gm cut into medium pieces

Fresh coriander leaves a hand full

Onion 2 medium sized sliced

Green chillies 3 or 4

Ginger paste 1/2 tbsp

Garlic 4 or 5 cloves crushed

Turmeric powder 1/4th tsp

Red chilli powder 1 tsp

Coriander powder 1 and 1/2 tsp

Kasuri methi powder 1 tsp

Dry red chilli 1

Cinnamon 1″ stick

Cardamom 3 or 4

Cloves 3 or 4

Coriander seeds 1 and 1/2 tsp

Curd 2 tbsp

Fresh cream 1/2 tbsp

Salt as per taste

Oil 3 tbsp

Procedure

  • Marinate the chicken with curd, ginger paste, crushed garlic, turmeric powder, red chilli powder and salt and refrigerate for minimum 6 hrs or overnight.
  • Grind the coriander leaves along with green chillies and a little bit of water to make a fine paste
  • Heat oil in a kadhai at medium high flames. Once heated temper it with the whole spices
  • Add the onion slices and fry these until they turn golden in colour but not brown.
  • Add the marinated chicken and stir and cook for about a minute
  • Now cover and cook at medium high flames until the chicken leaves it’s moisture
  • Once the chicken leaves it’s juices, open cover and cook until most of the juices have evaporated, with occasional stirring
  • add coriander powder and mix well. Stir and cook until oil starts leaving the spices
  • At this stage, add the prepared coriander leaves paste and mix well. Stir and cook for a minute and then add about 1/2 a cup of warm water
  • Once the gravy starts boiling, reduce the flames to minimum and cover and cook for about 3 to 5 minutes or until the chicken gets cooked well
  • Remove cover and add the kasuri methi powder and stir and mix well
  • Finally add the fresh cream, give a good mix and switch of the flames
  • Cover and let the curry rest for a minute and then serve hot dhaniya murgh with any dish of your choice.


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