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Green Coriander Chicken (Dhaniya Chicken)

INGREDIENTS:

  1. Chicken 750 grams (bone-in preferred) 
  2. Coriander Leaves with tender stems 2 cups
  3. Spinach Leaves 1/2 cup
  4. Lemon Juice 1 tsp
  5. Green Chilis 2-3
  6. Ginger 1-inch
  7. Cumin seeds 1 tsp
  8. Ginger-Garlic Paste 1 tbsp 
  9. Onion 1 finely chopped
  10. Bay leaf 1
  11. Green Cardamoms 1-2
  12. Black Pepper Powder 1/2 tsp
  13. Coriander Powder 1 tsp
  14. Yoghurt 1/2 cup, whisked
  15. Oil 3 tbsp
  16. Salt as required
  17. Water as needed

METHOD:

Serving size: 5-6

Blanch the spinach leaves for 30-40 seconds. Immediately transfer to ice-cold water to retain the green color. Drain and blend them with coriander leaves, green chilis, ginger and lemon juice into a smooth green paste.

Heat oil in a pan and add cumin seeds, bay leaf, and cardamom. Allow them to crackle. Add the chopped onions and saute until they turn translucent. Add ginger-garlic paste and cook until the raw smell dissipates.

Add the chicken pieces and saute on medium-high heat until lightly seared. Season with salt, black pepper powder, and coriander powder. Add a little water and cook until the chicken begins to release its juices.

Lower the heat. Stir in the whisked yoghurt gradually, mixing continuously to prevent splitting. Cook uncovered until the yoghurt releases its oil and the gravy looks smooth and creamy.

Add the green coriander paste and simmer uncovered for 4-5 minutes. Add water to adjust your desired consistency.

Serve hot with paratha, naan, or jeera rice and cucumber, radish, and onion salad on the side.

NOTE:

Adding the coriander paste at the final stage keeps the curry bright and aromatic. Avoid overcooking after adding the paste to preserve its vibrant green colour and fresh flavor.



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