Dhaniya Chicken or Cilantro Chicken or Coriander Chicken Recipe or Dhoney Pata Chicken

Dhaniya Chicken or Cilantro Chicken or Coriander Chicken or Dhoney Pata Chicken

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Dhaniya Chicken or Cilantro chicken or Coriander Chicken recipe is prepared with aromatic spices,cilantro and other ingredients to deliver a flavour bursting gravy sprinkled with fresh cilantro or coriander leaves.

Preparation Time - Chicken marination 15-20 min and other preparation 15 min
Cooking Time - 1hr

Ingredients for Chicken Marination

1. 1 pound that is around 700 grams of Chicken with bones.
2. 3 tablespoon yoghurt/curd/dahi/doi
3. 1 teaspoon coriander powder
4. 1 garlic clove crushed
5. 1/4 teaspoon Paprika or Kashmiri chilly powder
6. 1/4 teaspoon of Cayenne or Red chilly powder
7. 1/4 teaspoon of turmeric powder
8. 1 teaspoon of mustard oil or any cooking oil
9. 1 teaspoon of salt or as per your taste.

Ingredients for Dhaniya Chicken Curry

1. Dry roast,cool and grind ( 2 teaspoon of coriander seeds+2 cloves +2 green cardamom and 1/2 inch Cinnamon ) ( NOTE I added 1/8 th teaspoon of cinnamon powder instead of 1/2 inch cinnamon without dry roasting )
2. Make a paste of ( about 25 twigs of fresh cilantro + 1 garlic clove + 1/4 th cup chopped onion )with little water ( NOTE add 1 fresh green chilly to it if you want ).
3. Slice 1 onion about 1 cup.
4. Crush 2 garlic cloves.
5. Slice 1 tomato about 1/2 cup
6. Chop about 1/4th cup fresh cilantro or dhaniya.
7. 2 fresh green chilly.
8. 1/4 teaspoon whole black peppercorns or golmorich.
9. Preferably Mustard oil or any cooking oil about 1/4th cup.
10. 3 medium Potatoes halved ( optional )
11. Sugar 1/4 teaspoon
12. Salt as per your taste.
13. Water for the curry as needed ( I added around 1 and 1/2 cups ).
14. 1/4 teaspoon each of paprika or kashmiri chilly powder,turmeric powder and cayenne or red chilly powder.

Preparation:-

1. Marinate the chicken with all the ingredients mentioned under marination and keep aside.
2. Clean and slice and chop all the vegetables as mentioned under ingredient for curry.
3. Dry roast,cool and grind the spice mixture (point 1 under ingredients for curry).
4. Make the paste with little water ( point 2 under ingredients for curry ).

Cooking:-

1. Take an utensil ( I used pressure cooker but you can definitely any open pot cooking utensil ) and add the mustard or any cooking oil.Let the oil warm up and then add the whole black peppercorns.

2. Next add the crushed garlic cloves and let it turn brown not burnt. When it turns brown add the sliced onion and fry  til its sides begin to turn brown and crispy .Check the picture to get an idea.

3. Then add the marinated chicken and the powdered spices like 1/4 teaspoon each of  Paprika,cayenne and turmeric powder and mix everything and cover cook opening intermittently and mixing til oil seeps out from the sides.

4. Next add the Cilantro,onion and garlic paste along with the sliced onion and mix.Also add the Potatoes it you are using it.Cook ,mixing intermittently so that the spices do not get stuck at the bottom and get burnt.Cook  til the water dries up and oil seeps out.

5. When oil seeps out add preferably warm water as per the requirement of the curry,Salt and the dry roasted spice mix (you can  reserve very little about 1/4 teaspoon of the spice mix to add at last ) and mix. You can also add 1 fresh green chilly now but I added both at last.

6. Since I used pressure cooker I gave I whistle and let the pressure come down on its own. If you are using open pot then cover and cook til the Potatoes are and the chicken are cooked.

7. When done add the fresh green chilly and the reserved 1/4 teaspoon dry spice mix and the fresh chopped cilantro and give a quick stir,let it stand for 2-3 minutes before serving.

Pictures:-