Coriander Chicken Curry Recipe Dhaniya Chicken Curry

on May 30, 2024, Updated Jul 29, 2024 Here are some more chicken curries: Tomato Chicken Curry, Mughlai Chicken Stew, Achari Chicken Curry, Coconut Curry Chicken, and Kadai Chicken. My little kitchen garden gave me a lot of coriander today. I made a batch of my green chutney and updated this coriander chicken curry recipe I posted on the blog a few years ago. This curry came out so good when I first made it that I have been making it very often. It is creamy, rich, and very different from the regular onion-tomato masala-based curries. Try it!

About Coriander Chicken Curry

This Coriander Chicken Curry (Dhaniya Chicken Curry) is a delicious North Indian-style curry made with fresh cilantro (coriander), mint, dried nuts, and spices. Serve it with Indian bread like naan, lachha paratha, or lightly spiced rice dishes like jeera rice or veg pulao. Cilantro (Fresh Coriander Leaves) is the star ingredient of this recipe. Nuts – Almonds and cashew nuts make the curry rich and creamy. Spice Powders – You will need black pepper powder, cardamom powder, garam masala powder, and coriander powder. Others – You will also need mint leaves, green chilies, fried onions, ginger-garlic paste, lime juice, plain yogurt (dahi, curd), and salt.

For The Gravy

Spices – You will need cloves, cinnamon, green cardamoms, and bay leaves. Others – You will also need oil, ghee, red onions, and Kasuri methi. Add the following ingredients to a blender and blend to make a smooth paste.

1 cup cilantro (coriander leaves) ¼ cup mint 2- 3 green chilies ½ cup crispy fried onions ¼ cup cashew nuts, soaked in water for 20 minutes ¼ cup almonds, soaked in water for 30 minutes and then peeled ½ cup water

Chicken Green paste ½ tsp black pepper powder ½ teaspoon cardamom powder ½ tsp garam masala powder 2 tsp coriander powder 2 tsp ginger-garlic paste 1 tsp lime juice 1 cup plain yogurt (dahi, curd) 1 teaspoon salt

Cover the bowl and refrigerate the chicken for 1-2 hours. Once the oil is hot, add 2-3 cloves, 1-inch piece of cinnamon, 2-3 green cardamom, and 2 bay leaves, and let them crackle for 4-5 seconds. Cover the pan and cook for 40-45 minutes until the chicken is tender. Check for salt and add more if required.