• Raggi

Dhonepata Murgi | Coriander Chicken, A flavourful chicken curry to give your taste buds a change.



We Indians use so many different types of herbs in our daily cooking. Mint, Curry leaves, dill, fresh fenugreek leaves, dry fenugreek leaves or kasuri methi etc. But the most common herb almost every Indian family use is coriander for sure. Coriander leaves are know by different names around the world like coriander, Chinese parsley or cilantro. Whatever the name is the herb is a common ingredient in many cuisines around the world. The main use of this herb is to flavour curries. The citrusy, sweet, refreshing flavor of this herb gives any curry the touch of love. Most of our Indian curries feel incomplete if little chopped coriander is not been added as a finishing touch or as garnish. Not only dal or veg-curries it really goes well with non-veg too. Today the recipe I'm sharing is a simple flavorful chicken curry which pairs well with rice. It goes well with roti or paratha too but the best option is steamed rice in my opinion. If you are feeling bore to have the same old chicken curry made with lots of spices then this recipe is for you. Give it a try you will surely love this.


This chicken curry is very easy to make. Doesn't need long marination time. Need very few spices which are commonly available in all Indian pantry. The key ingredient is coriander leaves, so try to use a big bunch of leaf and as fresh as possible to get the lovely aroma and taste.


Here is how to make it step by step:


Gather all the ingredients. Wash and pat dry the chicken.

In a bowl add the chicken pieces, salt, red chilli powder and lemon juice. Mix it well and keep marinated for 30 minutes.

Peel the ginger and garlic and make a paste. Slice the onions. Slit the green chillis. Roughly chop the coriander leaves.

Heat 2 tbsp oil in a pan. Add cardamom, cloves and cinnamon.

Once the whole spices are aromatic add 1/2 of the sliced onions, give it a stir and fry on medium to low flame till it becomes translucent.

When onions change colour add whole coriander seeds and saute for 1 more minutes.

Then add 2 slit green chillis and chopped coriander leaves. Give it a stir and keep aside to cool completely.

Once the coriander onion mixture is cool completely make a fine paste and keep aside.

In the same pan add oil and fry remaining sliced onions.

When onion is golden in colour add ginger garlic paste. Mix well and saute for 2 minutes.

Add salt, kashmiri red chilli powder, turmeric and sugar (optional). Give it a stir and fry for 1 more minute.

Now add the marinated chicken pieces in the pan. Give it a good mix, cover and let it cook on medium to low flame.

Chicken will release water. Cook till the water dries out.

Once the water dried out add the coriander onion paste and mix it well. let it cook 2 to 3 minutes till oil separates. At this stage keep stirring the chicken to prevent burning at the bottom.

Once chicken release the oil add slit green chillies and 1 and 1/2 cup hot water. Give it a stir, cover and cook for 10 minutes or until chicken is cooked completely.

Once chicken is cooked properly check the seasoning, add salt if needed. Switch off the flame. Serve With steamed rice.

**If you liked the recipe please like and share with family and friends. Comment below, it always means a lot and motivate me.

Dhonepata Murgi | Coriander Chicken

Prep time: 15 Minutes

Cooking Time: 40 minutes

Total time: 55 minutes

Yields: 4-6 Serving

Cuisine: Indian

Ingredients:

  • Chicken 1 kg with bone

  • Onion 250 gm (3 medium sized)

  • Ginger 15 gm (1 tablespoon paste)

  • Garlic 25 gm (2 tablespoon paste)

  • Green chilli 10 gm (5 nos or as per tolerance)

  • Fresh coriander leaves a big bunch

  • Lemon 1 big (2 tablespoon juice)

  • Oil 4 tablespoon

  • Coriander seed 1 tablespoon

  • Green cardamon 3

  • Clove 4

  • Cinnamon 1 inch stick

  • Turmeric 1/2 teaspoon

  • Red chilli powder 1 teaspoon

  • Kashmiri red chilli powder 1 teaspoon

  • Salt to taste (I have used 2 teaspoon)

  • Sugar 1 teaspoon (optional)

Preparations:

  • Wash and pat dry the chicken pieces.

  • In a bowl add the chicken pieces, salt, red chilli powder and lemon juice. Mix it well and keep marinated for 30 minutes.

  • Peel the ginger and garlic and make a paste. Slice the onions. Slit the green chillis. Roughly chop the coriander leaves.

  • Heat 2 tbsp oil in a pan. Add cardamom, cloves and cinnamon.

  • Once the whole spices are aromatic add 1/2 of the sliced onions, give it a stir and fry on medium to low flame till it becomes translucent.

  • When onions change colour add whole coriander seeds and saute for 1 more minutes.

  • Then add 2 slit green chillis and chopped coriander leaves. Give it a stir and keep aside to cool completely.

  • Once the coriander onion mixture is cool completely make a fine paste and keep aside.

  • In the same pan add 2 tbsp oil and fry remaining sliced onions.

  • When onion is golden in colour add ginger garlic paste. Mix well and saute for 2 minutes.

  • Add salt, kashmiri red chilli powder, turmeric and sugar (optional). Give it a stir and fry for 1 more minute.

  • Now add the marinated chicken pieces in the pan. Give it a good mix, cover and let it cook on medium to low flame. The chicken will release water. Cook till the water dried out. Stir occasionally so the chicken don't catch the bottom.

  • Once the water dried out add the coriander onion paste and mix it well. let it cook 2 to 3 minutes till oil separates. At this stage keep stirring the chicken to prevent burning at the bottom.

  • Once chicken release the oil add remaining slit green chillies and 1 and 1/2 cup hot water. Give it a stir, cover and cook for 10 minutes or until chicken is cooked completely.

Taadaa ..... Your Dhonepata murgi is ready to Serve. Enjoy with rice or roti.

Notes:

  • You Can use coriander powder instead of coriander seed.

  • Sugar is optional. You can omit it completely if you want.

  • Don't discard the coriander steams, use them too. They are full of flavours.

  • This recipe is little hot, use less green chilli or omit red chilli powder if you want it less hot.

Give it a try and let me know how it went. Would love to hear from you. Send me some love by clicking on the like button if you liked the recipe.

You can follow me on Facebook and Instagram also @bforbakingcforcooking.


Thanks for stopping by.

Love

Raggi





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