Coriander chicken curry is a very light chicken curry which is pretty easy to make. Very few spices and tons of yogurt and cilantro makes it very different yet very yummy.
Coriander Chicken Curry / Dhaniya Murgh
Course: MainCuisine: IndianDifficulty: MediumServings
6
servingsPrep time
15
minutesCooking time
50
minutesMarination time
10
hours or overnightCoriander Chicken Curry / Dhaniya Murgh is a very easy and delicious dish in which chicken is marinated in yogurt, onions and coriander mixture overnight and cooked low and slow next day.
Ingredients
2 lb of skinless chicken drumsticks
1.5 cup of yogurt, whisked
Half of lemon, juiced
2 big onions sliced
12 garlic cloves, finely chopped
1.5 Tbsp of coriander seeds
3-4 dried red chilies
1/2 tsp of black pepper
Green chillies to taste
1/4 tsp of turmeric powder
Half cup of finely chopped cilantro
Salt to taste
1 Tbsp of oil
Directions
- Dry roast coriander seed and red chilies. Crush 1/2 Tbsp of roasted coriander and set aside, then coarsely grind rest of the coriander and red chilies together in a food processor.
- Now prepare the marination by mixing together yogurt, lemon juice, onions, garlic, black pepper, green chilies, turmeric, salt, coarsely ground coriander and red chilies in a deep bowl. Add chicken and let it marinade overnight.
- Heat a wide pan with oil, add crushed coriander which we have set aside. Now add chicken with its marinade and mix well. Put on the lid and cook for 20 minutes, stirring in between
- Now take off the lid and let it cook for another 25-30 mins on medium heat until the liquid is nicely reduced.
- When the chicken is cooked, add cilantro and mix well.
- Serve coriander chicken curry with pulao or roti.
