Coriander Chicken (Murgh Dhania Masala)

[email protected] (Seema Iqbal)
July 23, 2011
Coriander Chicken (Murgh Dhania Masala)

Boneless chicken preparation cooked in cilantro based thick green gravy. Delicious and easy to cook, a very good accompaniment to all kinds of Indian rotis, idly or even rice. Here goes the simple ingredients and step-by-step cooking method:


Ingredients - group 1

Chicken: 500 - 600 grams (boneless - washed)

Oil: 3 tablespoon

Curry leaves: 10 leaves - fresh

Whole cardamom: 3 nos

Clove: 4 nos

Cinnamon stick: ½ inch piece

Ginger Garlic paste: 1 tablespoon

Onion (small): 1 no. (finely chopped)

Cumin seeds: ¼ tablespoon

Coriander powder: ½ tablespoon (use freshly dry-roasted and crushed dhania for extra flavor)

Turmeric powder: ¼ tablespoon

Yogurt: ¾ cup (thick yogurt preferred)

Salt: to taste

Ingredients - group 2

Green chilli: 3 - 4 nos. (increase chilli if you like the preparation real hot)

Coriander leaves (Cilantro): One and half cup (chopped)

Curry leaves: 7 - 8 leaves (fresh)

Ingredients - group 3

Poppy seeds: ¾ tablespoon

Coconut: ½ cup (grated)

Method: Step by step method for easy cooking

Step 1:

Grind green chilli, coriander leaves and curry leaves (refer to ingredients - group 2 above) adding very little quantity of water to get a thick but fine paste.

Step 2:

Grind poppy seeds and grated coconut (ingredients – group 3) with very little water to make it a fine paste.

Step 3:

Take a heavy-bottom pan and add oil and heat it. Now add cardamom, clove, cinnamon, curry leaves, cumin seeds, chopped onion and sauté it until onion becomes transparent. Add ginger garlic paste, coriander powder, turmeric powder and keep sautéing for 2 minutes. Now add paste of poppy seeds and coconut, and sauté it for 2 minutes. Then add paste of cilantro (coriander leaves), green chilly and curry leaves (ingredients - group 2) and also add yogurt and sauté it for 2 more minutes. Now add boneless chicken and salt and mix it well. Cook it on high flame to bring it to boiling point then cover the lid and allow it to cook for 20 minutes on low flame until chicken is fully done.

Transfer the preparation to a serving bowl, garnish if with tomato-rose and mint leaves as seen in picture. The yummy quick dish is ready to serve hot!

Useful tips:

Use only fresh ingredients for alluring aroma and taste. Let the chicken cook in its own juices and thick masala, no need to add water during cooking process to maintain think consistency.

Recipe and Photo by Seema Iqbal


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Monday, 9 May 2016

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