Coriander Chicken Curry (Dhaniya Chicken Curry)
Coriander Chicken Curry (Dhaniya Chicken Curry) is a delicious North Indian style curry made using chicken pieces, cilantro, mint, dried nuts, and a few spices. Make it using my easy recipe.
Here are some more chicken curries: Tomato Chicken Curry, Mughlai Chicken Stew, Achari Chicken Curry, Chicken Shahjahani, 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 chicken pieces, fresh cilantro leaves (coriander), mint, dried nuts, and a few aromatic Indian spices.
Serve it with Indian bread like butter naan bread, lachha paratha, or lightly spiced rice dishes like jeera rice or veg pulao for a hearty meal.
Ingredients
All the ingredients to make this green chicken curry including the bone-in chicken are available in Indian grocery stores.
To Marinate The Chicken
Chicken – For the best result, use bone-in, skinless chicken. Bones add a lot of flavor to the curry. If not, you can use boneless chicken cut into small pieces.
Cilantro (Fresh Coriander Leaves) is the star ingredient of this dhaniya chicken 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 to make this cilantro chicken curry.
You can make fried onions (birista) at home using my easy recipe or use store bought to save time.
For The Gravy
Spices – You will need whole spices like cloves (laung), cinnamon (dalchini), green cardamoms (hari elaichi) , and bay leaves (tejpatta).
Others – You will also need oil, ghee, red onions, and Kasuri methi.
You can add ½ cup of coconut milk to the curry at the end of cooking for a taste change.
How To Make Dhaniya Chicken Curry
Marinate The Chicken
Wash 1 kg bone-in skinless chicken (cut into 1 and ½ inch pieces) and keep aside.
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
Mix the following ingredients in a bowl.
- 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.
Make The Curry
Heat 2 tablespoon oil and 2 tablespoon ghee in a pan over medium-high heat.
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.
Add 1 cup sliced onions and cook until onions are lightly browned, stirring frequently.
Now add the marinated chicken and ½ cup of water and cook for 5 minutes.
Reduce the heat to low.
Cover the pan and cook for 40-45 minutes until the chicken is tender.
Check for salt and add more if required.
Add 1 tablespoon Kauri methi and mix well. Serve hot.
Storage Suggestions
Leftover chicken curry can be stored in an airtight container in the refrigerator for 2-3 days. Reheat it in a pan or microwave until nicely hot before serving.
You can also freeze it for upto a month. Thaw, reheat and serve.
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Coriander Chicken Curry Recipe (Dhaniya Chicken Curry)
Ingredients
To Marinate The Chicken
- 1 kilogram skinless bone-in chicken
- 1 cup cilantro (fresh coriander leaves)
- ¼ cup mint leaves
- 2-3 green chilies
- ½ cup crispy fried onions
- ¼ cup cashew nuts
- ¼ cup almonds
- ½ teaspoon black pepper powder
- ½ teaspoon cardamom powder
- ½ teaspoon garam masala powder
- 2 teaspoons coriander powder
- 2 teaspoons ginger garlic paste
- 1 teaspoon lime juice
- 1 cup plain yogurt (dahi, curd)
- 1 teaspoon salt (or to taste)
For The Curry
- 2 tablespoons oil
- 2 tablespoons ghee
- 2-3 cloves (laung)
- 1 inch cinnamon (dalchini)
- 2-3 green cardamoms (hari elaichi)
- 2 bay leaves (tejpatta)
- 1 cup sliced onions
- 1 tablespoon Kasuri methi
Instructions
Marinate The Chicken
- Wash chicken and keep aside.
- Add coriander, mint, green chilies, fried onion, cashew nuts, almonds, and ½ cup water to a blender and blend to make a smooth paste.
- Mix chicken, green paste, and the remaining marination ingredients in a bowl.
- Cover the bowl and refrigerate the chicken for 1-2 hours.
Make The Curry
- Heat oil and ghee in a pan over medium-high heat.
- Once the oil is hot, add cloves, cinnamon, green cardamom, and bay leaf, and let them crackle for 4-5 seconds.
- Add onions and cook until onions are lightly browned, stirring frequently.
- Now add the marinated chicken and ½ cup of water and cook for 5 minutes.
- Reduce the heat to low.
- Cover the pan and cook for 40-45 minutes until the chicken is tender.
- Check for salt and add more if required.
- Add kauri methi and mix well. Serve hot.
What’s one cup in terms of grams?
One cup of what?
Hi Neha,
I made this and It was delicious in taste, The ingredient used was good.
Thanks for this
Love Pooja
Thanks for trying
How much poopy seeds instead of Almonds?
You can add 2-3 tbsp
congrats on the feature. love this chicken recipe. very refreshing flavours and nice spice combination.