Dhania / Coriander Chicken


  • Chicken (1kg)
  • Onion (7-8)
  • Ginger paste ( 8 tablespoon)
  • 2pc tomato puree
  • Bay leaves (2)
  • Turmeric powder 
  • Chilli powder
  • Cumin powder
  • Coriander powder
  • Green chilli
  • Salt 
  • Coriander leaves
  • Curd


    At first marinate the chicken with curd and salt and keep aside…

    Now heat some oil in a kadai, Add the onion saute until onions turn brown in colour. Add the ginger paste, turmeric powder, chilli powder and salt and saute for 2 minutes. Add the marinated chicken and saute for few minutes now Add the chopped tomatoes, coriander powder, cumin powder,  add little water (if required) and cook properly. In the mean time, prepare the green chutney. In a grinder, add the coriander leaves Grind this to a fine paste. Once the chicken is cooked properly add the green chutney and fry for 5 to 10 minutes. Cover and cook, stir from time to time. After 10 minutes check for the salt and consistency of the gravy. Adjust the consistency of the gravy by adding little water if you want the gravy to be thin. Turn off heat. Serve hot with roti, paratha, naan or rice.

    Recipe By : Nisha 


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