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    Whisk Affair » Recipes » Dal & Curries » Chicken Curries » Coriander Chicken Curry

    Published: Aug 8, 2020 | Last Updated On: Aug 8, 2020 by Neha Mathur

    Coriander Chicken Curry

    12710 shares
    Jump to Recipe

    Coriander Chicken Curry is a green chicken curry made using chicken pieces, fresh coriander, mint, dry fruits, and a few spices. It pairs well with Indian bread or rice. Here is how to make it.

    Here are some more Chicken Curries, that will surely satisfy your taste buds – Tomato Chicken Curry, Achari Chicken, Coconut Curry Chicken, Chicken Masala, and Kadai Chicken.

    Coriander chicken curry served in a bowl.
    Jump to:
    • About This Recipe
    • Ingredients
    • Step by Step Recipe
    • Frequently Asked Questions
    • Storage Suggestions
    • Serving Suggestions
    • Recipe Card

    About This Recipe

    Dhaniya Chicken Curry or Coriander Chicken Curry is a delicious main course Chicken dish, where tender chicken pieces are marinated nicely in a green masala prepared using coriander, mint, and yogurt paste, which is then flavored with all sorts of Indian spices.

    These marinated chicken pieces are then cooked with some aromatic ground spices and raw onions for a couple of minutes until the chicken becomes soft enough.

    It tastes absolutely delicious and is a perfect substitute for our regular red gravy.

    Its beautiful green color is obtained by adding a bunch of coriander and mint leaves. The freshness of mint and the flavor of coriander enhances the taste and overall look of the gravy. 

    Dry or gravy versions of this finger-licking chicken curry can be enjoyed as per the taste and preferences of the individual.

    So if you are looking to give your usual Chicken Curry a break, then you must give this Coriander Chicken Curry a try.

    This Chicken Curry is,

    • Lip-smacking
    • Healthy
    • Gluten-Free
    • High in Protein
    • Quick & Easy
    • Perfect for everyday meals

    Ingredients

    Chicken – The protein in this dish is Chicken. You can opt for curry cut to prepare this delicious Green Chicken Curry.

    Marination Masala – Chicken is marinated first and then added into the pan to make the curry. It is kept aside for about 3-4 hours so that the chicken soaks up the masala well. For the marination, we will require – coriander, mint, green chili, fried onion, cashew nuts, and almonds.

    Always taste the yogurt first, before adding in the curry. If the curd is sour, it will ruin the taste of this Green Chicken Curry.

    Onions – Thinly sliced onions are cooked until slightly brown, before adding the marinated chicken masala.

    Whole Spices – For whole spices, we will use cloves, cinnamon, green cardamom, and bay leaf. They add a subtle heat in the curry.

    Kasuri Methi – This is optional, but it adds a delicious flavor in the curry, which you should not miss. Crush the Kasuri methi between your hands, before adding in the curry.

    Step by Step Recipe

    Add coriander, mint, green chili, fried onion, cashew nuts, almonds in a grinder and grind to make a smooth paste. Add little water while grinding.

    Coriander, mint, green chili, fried onion, cashew nuts, almonds added in a grinder.
    Smooth paste made.

    Mix chicken and green paste and add the remaining marination ingredients in a bowl.

    Remaining marination ingredients added in the bowl.

    Cover the bowl and refrigerate the chicken for 2-3 hours.

    Marinated chicken.

    Heat vegetable oil and ghee in a pan.

    Vegetable oil and ghee heating in a pan.

    Add cloves, cinnamon, green cardamom, and bay leaf and let them crackle for a few seconds.

    Whole spices added in the pan.

    Add onion and fry until onions are slightly browned.

    Onion added in the pan.

    Now add the marinated chicken in the pan and cook for 5 minutes on high heat.

    Marinated chicken added in the pan.

    Cover the pan and simmer the heat. Cook until chicken is softened.

    Pan covered.

    Add kasuri methi and mix well. Serve hot.

    Kasuri methi added in the pan.
    Ready coriander chicken curry.

    Frequently Asked Questions

    Can we use curry leaves in this recipe?

    If you like the flavor of curry leaves, you can definitely use them in this recipe.
    Just add them along with the coriander and mint leaves and grind everything into a smooth paste.

    Use this paste to marinate the chicken pieces in the same way as given below.
    It will give a slightly different taste to the gravy too.

    What can be a substitute of cashew nuts for this recipe?

    It’s perfectly fine if you do not wish to use cashew nuts for any reason. You can use poppy seeds in place of them.

    Soaked poppy seeds when ground along with coriander and mint leaves provide the same thickness to the gravy as cashew nuts do.

    Spinach Chicken Curry v/s Coriander Chicken Curry  

    In order to prepare a green-colored gravy, you can use spinach leaves as well.

    Just use blanched spinach leaves in place of coriander and mint leaves and rest the recipe of preparing Spinach Chicken Curry and Coriander Chicken Curry is exactly the same.  

    Can we prepare this curry in a Pressure Cooker?

    Yes, you can definitely prepare this delicious Coriander Chicken Curry in a pressure cooker as well.

    Just follow the same recipe as given below, in a pressure cooker in place of a kadai or a pan, and cook it for about 2-3 whistles on medium flame.

    Can we add tomatoes in this Curry?

    The Curry already has Curd, which adds the much-needed tanginess and creaminess in the curry, therefore I avoid adding tomatoes. But if you like the taste of the same, you can add in 1 finely chopped tomato while cooking the thinly sliced onions.

    Cook the tomatoes for 2-3 minutes, and then add the marinated mixture.

    Storage Suggestions

    Coriander Chicken Curry will last in the refrigerator for about 3-4 days when stored in an airtight container. The curry tends to get thick while kept in the fridge, therefore add in a little water while reheating.

    Also if you have stored chicken in more quantity, then heat only the quantity you want to serve. Reheating, again and again, can decrease the shelve life of your Dhaniya Chicken Curry.

    I will not recommend you to freeze this curry, as it uses curd and it will split while thawing the same.

    Serving Suggestions

    You can serve this mouthwatering coriander yogurt chicken curry with any of your favorite Indian bread such as Roti, Naan, Garlic Naan, Paratha, Laccha Paratha, Poori, or even with some hot Tandoori Rotis. 

    Steamed Rice, Jeera Rice, and Veg Pulao can also be enjoyed along with Coriander Chicken Curry.

    You might also like

    • Bengali Chicken Rezala
    • Indian Mutton Curry
    • Tomato Fish Curry

    Recipe Card

    Loved this recipe?Click here to leave a review and give us a five star rating ★★★★★
    Coriander Chicken Curry is a green chicken curry made using chicken pieces, fresh coriander, mint, dry fruits, and a few spices. It pairs well with Indian bread or rice. Here is how to make it.

    Coriander Chicken Curry Recipe

    Coriander Chicken Curry is a green chicken curry made using chicken pieces, fresh coriander, mint, dry fruits and a few spices. It pairs well with Indian breads or rice. Here is how to make it.
    4 from 4 votes
    Print Pin Rate
    Course: Main Course
    Cuisine: Indian
    Prep Time: 10 minutes
    Cook Time: 40 minutes
    Total Time: 50 minutes
    Servings: 4 people
    Calories: 533kcal
    Author: Neha Mathur

    Ingredients 

    For marination

    • 750 g Chicken (Curry Cut)
    • 1 cup Fresh Coriander
    • ¼ cup Fresh Mint
    • 2-3 Green Chillies
    • ½ cup Fried Onion
    • ¼ cup Cashew Nuts
    • ¼ cup Almonds
    • ½ teaspoon Black Pepper Powder
    • ½ teaspoon Cardamom Powder
    • ½ teaspoon Garam Masala Powder
    • 2 teaspoon Coriander Powder
    • 2 teaspoon Ginger Garlic Paste
    • 1 teaspoon Lemon Juice
    • 1 cup Yogurt
    • salt to taste

    For the gravy

    • 2 tablespoon Vegetable Oil
    • 2 tablespoon Ghee
    • 2-3 Clove
    • 1 inch Cinnamon
    • 2-3 Green Cardamom
    • 2 Bay Leaves
    • 1 cup Onion (Sliced)
    • 1 tablespoon Kasuri Methi
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    Instructions

    • Wash the chicken and keep aside.
    • Add coriander, mint, green chilli, fried onion, cashew nuts, almonds in a grinder and grind to make a smooth paste.
    • Add little water while grinding.
    • Mix chicken, green paste and the remaining marination ingredients in a bowl.
    • Cover the bowl and refrigerate the chicken for 2-3 hours.
    • Heat vegetable oil and ghee in a pan.
    • Add cloves, cinnamon, green cardamom and bay leaf and let them crackle for a few seconds.
    • Add onion and fry until onions are slightly browned.
    • Now add the marinated chicken in the pan and cook for 5 minutes on high heat.
    • Cover the pan and simmer the heat.
    • Cook until chicken is softened.
    • Add kauri methi and mix well.
    • Serve hot.

    Notes

    You can use poppy seeds in place of cashew nuts or almonds for a creamy texture.
    You can use boneless chicken pieces if you wish to.
    Add some water to thin the curry if it’s too thick.

    Nutrition

    Calories: 533kcal | Carbohydrates: 19g | Protein: 23g | Fat: 41g | Saturated Fat: 18g | Cholesterol: 95mg | Sodium: 233mg | Potassium: 517mg | Fiber: 4g | Sugar: 6g | Vitamin A: 594IU | Vitamin C: 12mg | Calcium: 147mg | Iron: 2mg
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    More Chicken Curry Recipes

    • Chicken Kali Mirch (Black Pepper Chicken Curry)
    • Restaurant Style Kadai Chicken (Chicken Karahi Curry)
    • Malai Chicken Curry (Murgh Malaiwala)
    • Restaurant Style Chicken Angara

    Reader Interactions

    Comments

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      Recipe Rating




    1. Julie

      March 22, 2012 at 11:52 pm

      Absolutely delicious..

      Reply
    2. anne

      March 23, 2012 at 12:01 am

      That looks very refreshing ! I just love coriander , it always give some dish a much more awesome flavor ! Luckily for us here , coriander’s very cheap ;D

      Reply
    3. Sadaf Afshan

      March 23, 2012 at 12:45 am

      Looks yummy. I also add some mint leaves to this kind of gravy.

      Reply
    4. Follow foodie

      March 23, 2012 at 2:58 am

      Looks yummy

      Reply
    5. Asiya @ Chocolate & Chillies

      March 23, 2012 at 3:10 am

      I have been looking for this recipe! Love it…thx for sharing!

      Reply
    6. Lavanya

      March 23, 2012 at 6:55 am

      Lovely recipe n perfect clicks.

      Reply
    7. Charu Srivastava

      March 23, 2012 at 7:03 am

      yummilicious !!!!!

      Reply
    8. Blackswan

      March 23, 2012 at 9:24 am

      Coriander is one of my fave herbs & this is full of flavour, Neha! I’m sure u’ve enjoyed the entire process of cooking & smelling the aroma.

      Reply
    9. Bikramjit

      March 23, 2012 at 11:08 am

      i like coriander tooo 🙂 and add it to my favourite chicken VOILA magic 🙂

      Reply
    10. Suja Manoj

      March 23, 2012 at 4:46 pm

      Absolutely tempting chicken,love the color and the clicks..

      Reply
    11. Alpana

      March 23, 2012 at 5:02 pm

      Yummylicious……feeling hungry looking at the awesome pics.

      Reply
    12. Sayantani

      March 23, 2012 at 8:20 pm

      congrats on the feature. love this chicken recipe. very refreshing flavours and nice spice combination.

      Reply
    13. faseela

      March 24, 2012 at 12:46 pm

      yummy n f;lavorful chicken….

      Reply
    14. cookingvarieties

      March 25, 2012 at 5:07 am

      hi uma. how are you. i am back to blogging. that’s very innovative of you, to come up with a special coriander recipe. have a nice day

      Reply
    15. Sarah

      October 19, 2019 at 12:08 pm

      How much poopy seeds instead of Almonds?

      Reply
      • Neha Mathur

        October 20, 2019 at 6:25 am

        You can add 2-3 tbsp

        Reply
    16. Pooja

      October 31, 2019 at 7:11 am

      5 stars
      Hi Neha,

      I made this and It was delicious in taste, The ingredient used was good.

      Thanks for this

      Love Pooja

      Reply
      • Neha Mathur

        October 31, 2019 at 11:11 am

        Thanks for trying

        Reply
    17. Susannah

      March 19, 2020 at 12:37 pm

      I tried it.Something was missing.Maybe little tomato and chilli powder

      Reply
      • Neha Mathur

        March 20, 2020 at 2:45 am

        To can add some tomato puree however yogurt balances the acidity in my recipe. Add green chilli paste or more red chilli powder to suit your spice level.I hope it turns out perfect for you next time 🙂

        Reply
    18. Rana

      August 23, 2020 at 4:02 am

      What’s one cup in terms of grams?

      Reply
      • Neha Mathur

        August 25, 2020 at 2:51 am

        One cup of what?

        Reply

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    Neha Mathur, Founder & Recipe Expert at Whisk Affair

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