Dhaniya Chicken
Bursting with vibrant flavors and fragrant spices, Dhaniya Chicken is a mouthwatering Indian curry featuring tender chicken simmered in a luscious, herbaceous coriander (cilantro) and green chili paste. A harmonious blend of traditional spices—like cumin, turmeric, and garam masala—infuses the dish with warm, earthy notes, while yogurt adds a subtle tang and creamy texture. The fresh coriander paste not only gives the curry its signature green color but also delivers a refreshing brightness to balance the rich masala base of onions, tomatoes, and aromatic garlic-ginger. Ready in under an hour, this one-pot wonder is perfect for weeknight dinners or festive occasions. Serve it steaming hot with fluffy basmati rice, soft naan, or crispy roti for a truly satisfying meal.
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Recipe Information
Ingredients
- 500 grams Chicken (bone-in or boneless)
- 1 cup, packed Fresh coriander leaves (cilantro)
- 0.5 cup Yogurt (plain, unsweetened)
- 2 medium, finely chopped Onion
- 2 medium, finely chopped Tomato
- 2 small, chopped Green chilies
- 6 cloves, minced Garlic
- 1 inch, minced Ginger
- 0.5 teaspoon Turmeric powder
- 1 teaspoon Coriander powder
- 1 teaspoon Cumin powder
- 0.5 teaspoon Red chili powder
- 1 of each Whole garam masala (bay leaf, cinnamon stick, green cardamom, cloves)
- 3 tablespoons Cooking oil
- to taste Salt
- 1 cup Water
- 1 tablespoon Lemon juice
Instructions
Wash the chicken thoroughly and pat it dry with a paper towel. Set aside.
In a blender or food processor, puree the fresh coriander leaves and green chilies with a small amount of water into a smooth paste. Set aside.
Heat the cooking oil in a large pan or skillet over medium heat. Add the whole garam masala (bay leaf, cinnamon stick, green cardamom, cloves) and let them sizzle for 30 seconds to release their aroma.
Add the finely chopped onions and sauté until golden brown, about 8-10 minutes.
Stir in the minced garlic and ginger, and cook for another 2 minutes until fragrant.
Add the turmeric powder, coriander powder, cumin powder, and red chili powder, and stir well to coat the onions with the spices.
Add the chopped tomatoes and cook until the oil begins to separate from the mixture, about 5-7 minutes.
Add the chicken pieces to the pan and stir well to coat them in the masala. Cook for 5-6 minutes, stirring occasionally.
Mix in the yogurt and cook for another 3 minutes, stirring continuously to prevent curdling.
Pour in the coriander and green chili paste, and season with salt to taste. Stir well and cook for 3-4 minutes.
Add 1 cup of water, cover the pan, and let the chicken simmer for 15-20 minutes until fully cooked and tender, stirring occasionally.
Once cooked, stir in the lemon juice and adjust the seasoning if needed.
Garnish with additional chopped coriander leaves and serve hot with steamed rice, naan, or roti.
Nutrition Facts
Calories |
1639 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 68.0 g | 87% | |
| Saturated Fat | 13.8 g | 69% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 440 mg | 147% | |
| Sodium | 2925 mg | 127% | |
| Total Carbohydrate | 84.0 g | 31% | |
| Dietary Fiber | 18.4 g | 66% | |
| Total Sugars | 44.1 g | ||
| Protein | 174.2 g | 348% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 603 mg | 46% | |
| Iron | 17.3 mg | 96% | |
| Potassium | 4045 mg | 86% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
