Coriander Chicken Recipe | Dhaniya Chicken Masala | with step by step photos and video. A green chicken masala made using chicken pieces, fresh coriander, chilies, and a few spices. It pairs well with Indian bread or rice.
Coriander, a herb that’s commonly used to flavor international dishes. In the United States, Coriandrum sativum seeds are called coriander, while its leaves are called cilantro. In other parts of the world, they’re called coriander seeds and coriander leaves. The plant is also known as Chinese parsley.
Many people use coriander in dishes like soups and salsas, as well as Indian, Middle Eastern, and Asian meals like curries and masalas. Coriander leaves are often used whole, whereas the seeds are used dried or ground.
How to make coriander chicken recipe?
Coriander Chicken Recipe | Dhaniya Chicken Masala | with step by step photos and video. A delicious main course Chicken dish. The tender chicken pieces are marinated nicely in green masala prepared using coriander, green chilies, spices, and yogurt paste. Moreover, for a more perfect green color, you can add some mint leaves too. I don’t like mint flavors a lot so I am not using it.
Additionally, these marinated chicken pieces are then cooked with some aromatic ground spices and raw onions. It tastes absolutely delicious. A perfect substitute for our regular red gravy.
For this dish, I have used coriander leaf as the main key ingredient. I like this dish in a dry or semi-dry consistency. Furthermore, do check out our other chicken recipes. Hope you would like them.
Coriander Chicken RecipeCourse: Main, SidesCuisine: IndianDifficulty: Easy
Coriander Chicken Recipe | Dhaniya Chicken Masala | with step by step photos and video. A green chicken masala made using chicken pieces, fresh coriander, chilies, and a few spices.
1 kg chicken (medium-cut with bone-in)
1/2 tsp fennel seeds
fresh curry leaves
1 big onion finely chopped
1/4 tsp ginger garlic paste
1/8 tsp turmeric powder
1/2 tsp red chili powder
1/2 tsp garam masala
1 tbsp cooking oil
salt as required
- For Masala Paste
1 bunch of Corriander leaves
1 tsp ginger garlic paste
2 to 3 green chilies
1/4 tsp Turmeric powder
1 tsp Kashmiri Chilly powder
2 tsp Corriander powder
1/2 tsp cumin seeds
3 tbsp thick curd
- Firstly, wash and clean the chicken pieces.
- For the marination, we need a masala. For the masala, add a bunch of fresh coriander leaves, 1 tsp ginger garlic paste, 2 to 3 green chilies, 1/4 tsp Turmeric powder, 1 tsp Kashmiri Chilly powder, 2 tsp Corriander powder, 1/2 tsp cumin seeds, and 3 tbsp thick curd in a mixie jar.
- Grind it to a fine paste without adding water.
- Coat the chicken pieces well in this masala paste along with 3/4 tsp salt or salt as required.
- Close it and allow it to rest for a minimum of 30minutes.
- Preparing Coriander chicken
- Heat 1 tbsp oil in a kadai.
- Saute 1/2 tsp fennel seeds, some fresh curry leaves, and 1 onion finely chopped until onion turns slight brown in color.
- Add 1/4 tsp ginger-garlic paste and saute until the raw smell disappears.
- Now add-in 1/8 tsp turmeric powder, 1/2 tsp red chili powder, and 1/2 tsp garam masala.
- Roast the masalas over low flame for 30 seconds.
- Now add the marinated chicken pieces. Mix well and check for saltness.
- Cover and cook for 10 minutes over a low flame until chicken releases water. (If chicken is not releasing water add 1 cup of hot water)
- After 10 minutes, add 2 to 3 tomato slices and mix well.
- Cover and cook for another 15 minutes or until chicken is perfectly cooked. Dry or gravy versions of this finger-licking chicken curry can be enjoyed as per the taste and preferences of the individual.
- Switch off the flame and sprinkle some coriander leaves.
- Dry or gravy versions of this finger-licking chicken curry can be enjoyed as per the taste and preferences of the individual.
- If chicken is not releasing water add 1 to 1.5 cups of hot water and cook.