Dhaniya Murgh

 (Coriander Chicken )
 

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Serving Size: 4 persons

Ingredients:

Boneless Chicken - 500-600 g

Tomato - 1 small, chopped

Ginger - 1 tsp, grated or paste

Garlic - 1 tsp, grated or paste

Red Chilli Powder - 1 tsp

Dhaniya/Coriander Powder - 3 tsp, freshly ground from seeds

Doi/Curd - 2 tbsp, heaped

Cloves/Lobongo - 2

Green Cardamom/Elaichi - 2

Cinnamon/Dalchini - 1, 1 inch stick

Dhaniya/Cilantro - 1/2 cup, chopped

Salt - To taste

Oil - 4 tbsp

 

 

Preparation:

  1. Cut chicken into small pieces, wash and keep aside.

  2. Whip doi (curd) with red chilli powder, coriander powder and salt.

 

Cooking procedure:

  1. Heat oil in a kadhai. Add cinnamon, cardamom, and cloves. Fry for 30 seconds or till seeds begin to splutter.

  2. Add  ginger, and garlic. Saute on medium heat for about 15-20 seconds and add tomato. Fry for 4-5 minutes till oil separates.

  3. Add whipped doi (curd) mixed with the masala powders and fry on medium heat for 2 minutes.

  4. Add chicken pieces. Mix and fry for further 5 minutes.

  5. Add 1/2 cup warm water and simmer for 10-12 minutes until chicken is cooked.

  6. Add dhaniya/cilantro, mix and remove from heat.

Note: It is recommended to make dhaniya murgh as a dry preparation

 

Serving Suggestions:

Serve with rice or with rotis/naan.