Dhania Chicken (coriander chicken)

Coriander Chicken recipe - referred prominently as Dhania Chicken is a delicious curry from Bengali cuisine. Unlike other chicken curries, it is much easier to prepare and involves a diverse range of aromatic spices and herbs from our very own Indian kitchen. The fine blend of market-fresh coriander leaves, mint leaves and yogurt makes the yummy green chutney which when added to the gravy gives a special flavour and a memorable taste to this finger-licking side dish.


Make sure you check the consistency of the gravy at every step of your cooking process, a thick consistency being the crowd favourite. This Dhania Chicken is an amazing combo when served with roti or naan.


Recipe courtesy: Wah Sush Kitchen


Take a look at more Curries Recipes. You may also want to try Healthy Parval Dalna, Best Shuktoni, Easy Cashew and Coconut Curry

Ingredients

How to Make Coriander Chicken (Dhania Chicken):

1. Marinate the chicken with salt, turmeric, and oil. Keep aside.
2. Heat 2 tbsp of oil in a kadai, splutter cumin seeds.
3. Add the onion and green chillies, saute until onions turn translucent.
4. Add the ginger garlic paste and saute for 2 minutes.
5. Add the marinated chicken, fry until the colour of the chicken changes.
6. In a small mixing bowl add the chopped tomatoes, coriander powder, cumin powder, and pepper powder. Add a little water and prepare the paste.
7. Add this paste to the chicken. Fry until oil oozes out.
8. In the mean time, prepare the green chutney.
9. In a grinder, add the coriander leaves and the mint leaves. Add 2 tbsp of yogurt. Grind this to a fine paste.
10. Once the oil starts oozing out of the chicken, add the green chutney and fry for 5 to 10 minutes on low flame. Cover and cook, stir from time to time so that the chicken doesn't get burnt.
11. After 8 minutes check for the salt and consistency of the gravy. Adjust the consistency of the gravy by adding little water if you want the gravy to be thin.
12. Add the garam masala powder, cover and cook for 1 more minute. Turn off heat.
13. Serve hot with bread, roti, naan or rice.