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.
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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.
Mix chicken and green paste and add 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 kasuri methi and mix well. Serve hot.
Frequently Asked Questions
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.
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.
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.
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.
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.
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Recipe Card
Coriander Chicken Curry Recipe
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
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.
