Indian Spiced Coriander Chicken Recipe – Dhaniya Chicken
How are we doing getting over the almost weekend crisis? Dr. A has been traveling a lot – like a lot – past few weeks and I have been going crazy balancing kids, work, and handling the freezing rains. Ugh. I strongly dislike freezing rains – people who know me know that I am not a huge fan of cold weather in general, but I can still handle snow – not freezing rain. It makes me nervous and scared. You know what the good part is that it is almost March, which means spring is close by, so we rejoice. Today we rejoice by celebrating with this easy chicken recipe that is warm and comforting.
Dhania chicken translates literally into coriander (or cilantro) chicken. It is a delicious chicken curry with sweet and sour undertones. I remember having this chicken at a friend’s house and I have based my recipe of coriander chicken on what my taste buds recall. Addition of panch phoren – a traditional Bengali mix of five whole spices – fenugreek seeds, fennel seeds, mustard seeds, nigella seeds, and cumin adds a unique flavor that is unlike any other. I have used carraway seeds or ajwain instead of cumin as it adds more flavor to this recipe (in my opinion). Ajwain is also a great digestive agent. Lots of fresh coriander (cilantro) is, of course, the star of this dish made with masala of onions and tomatoes.
Marinating the chicken is not required but I would strongly recommend it. I used boneless skinless chicken breasts, however, thighs are my absolute first choice. I just happened to have boneless skinless chicken breasts on hand the day I cooked this curry. You can surely make this with bone-in chicken but you will have to adjust the cooking times accordingly.
Dhaniya Chicken - Indian Spiced Coriander Chicken
Ingredients
Chicken Marinade
- 1 lb Boneless Skinless Chicken Breasts
- 2 Teaspoon Garlic Paste.
- 2 Teaspoon Ginger Paste.
- 1 Teaspoon Green Chili Paste. optional
- 1 Tablespoon Lime juice
Grind to a paste
- 1 Cup Chopped Coriander/Cilantro Greens Stems and Leaves
- 2 Tomatoes
Panch Phoren:
- 1 Teaspoon each Mustard seeds, Nigella seeds (Kalaunji), Fenugreek seeds (Methe), Carraway seeds (Ajwain), Fennel seeds (saunf)
Other Ingredients
- 1 White Onion Chopped
- 1/2 Teaspoon Turmeric powder
- 1 Teaspoon Sugar
- 2 Tablespoon Oil preferably mustard oil
- Salt To taste
- 1 Cup Water or as needed
Instructions
-
Marinate the chicken in marinade ingredients for at least an hour. The longer the better.
-
Set a heavy bottomed pan on medium high heat and add a tablespoon of oil to it. If using mustard oil, first heat it to smoke point and let cool. Add the marinated chicken to the hot pan and sear for about 3-4 minutes each side. Take the chicken out in a bowl, cover and set aside.
-
In the same pan, add remaining 1 tablespoon of oil and add the panch phoren seeds. As the seeds start to splutter, move them to one edge of the pan and add sugar to the other side of the pan and let it caramelize, about a minute. Now add the chopped onions. Add turmeric and a pinch of salt and cook till onions turn light golden, about 7-8 minutes. Scrape any bits of chicken that are sticking to the bottom of the pan and mix them with the onions.
-
Add the coriander and tomato paste, and cook (bhoono) on medium low heat till you can see tiny droplets of oil appearing on the sides of your masala and all the moisture has evaporated.
-
While the masala is bhoonoing, cut the chicken into bite size pieces and return to the bowl with all the juices.
-
Add the chopped chicken to the masala, turn the heat up to medium high, add salt and give everything a big mix. Add about half a cup of water, bring the curry to a boil and reduce heat. Cover the pan and cook until the chicken is done, about 8 minutes. Check and adjust the consistency of the curry by adding more water if you like. If adding more water, bring the curry to a roaring boil again. Check and adjust salt.
I hope you give this easy chicken recipe a try. Enjoy!
Love – Vaishali.
Notes:
Feel free to use your choice of chicken parts – boneless skinless thighs work great. You can also use bone-in chicken. Adjust cooking times accordingly.
That 1 teaspoon of sugar adds a slightly sweet touch which is a very important flavor component of this dish.
Tools used:
Heavy/ Nonstick Pan with lid (I used this one
Blender (My KitchenAid
Knife and chopping board
Mixing bowl to marinate chicken
Measuring Cups
Spatula
Tione
February 18, 2019 at 11:47 amThis meal looks delicious.
Vaishali
February 18, 2019 at 11:55 amThanks Tione..<3
Janay
February 18, 2019 at 12:16 pm😋 I have to try to make this because it looks so good.
Vaishali
February 18, 2019 at 1:22 pmThanks Janay. Let me know if you like it..:)
Ashli
February 19, 2019 at 9:08 amThat looks delicious and seems like it’s actually a fast dinner to make! I am going to have to check this out!
cendu
February 19, 2019 at 11:05 amThis looks scrumptious and is currently making me hungry. I think it’s time for an early lunch. I’m going to pin this for future reference. 🙂
Neil Alvin Nicerio
February 19, 2019 at 3:36 pmJust looking at it made me hungry. Thanks for sharing. Will try to make one at home later.
Neil Alvin Nicerio
February 19, 2019 at 10:54 pmLooks like a delicious meal that I would love to try when I get home. Thanks for sharing.
JK Darling
February 20, 2019 at 10:25 amThis is tempting. I should try this sometime soon.
Aliya T
February 20, 2019 at 12:00 pmOmg, this looks delicious. I’ll definitely be giving this recipe a try. Thanks for sharing.
Paula Stewart
February 20, 2019 at 12:05 pmI can almost smell it through my laptop,this falls under my must try folder.I think I will be a chicken coriander fan very soon.
Lisa
February 20, 2019 at 1:18 pmHmm I can taste the flavours through the screen! Lovely recipe for dinner.
Elizabeth O
February 21, 2019 at 6:08 amim sure writing and making dishes are not so easy task. im vegetarian otherwise i would love to try your recipe. thanks for sharing this recipe here.
Keshia Richmond
February 21, 2019 at 6:10 amLooks like a very delicious meal with basmati rice too!
Dan @ Style High Guy
February 21, 2019 at 9:44 amThis looks so good, my other half would love this indian dish!
Sneha Surana
February 21, 2019 at 11:56 amThe recipe looks great. Since im a vegetarian, I will try the same with some replacement. May be paneer?
Vaishali
February 21, 2019 at 1:43 pmHi Sneha! Thanks. Yeah paneer should work or may be jackfruit (kathal).
Nina Nichols
February 21, 2019 at 6:36 pmI tasted something similar to this when I was invited at my former student’s house. They are from India and just studying in Indonesia. It’s so delicious!
Jasmeet Singh
February 22, 2019 at 12:32 amThis looks so yummy. Bookmarking this will definitely try
Yonnah M
February 22, 2019 at 10:20 amThis looks good. If only I ate meat still, I would’ve loved to try it.
Oscar
February 22, 2019 at 6:51 pmLooks really tasty and delicious. I wish I can cook something like that
aisasami
February 22, 2019 at 7:52 pmI always enjoy reading your recipes! I want to try all them, especially this! Could you add curry powder to make it spicier?
Vaishali
February 23, 2019 at 3:16 pmSure. Though I would recommend adding chopped green chili (jalapeno, serrano or thai) instead of curry powder to add heat. Thanks
Flo
February 22, 2019 at 10:43 pmHaven’t tried this recipe yet, looks amazing! Thanks for this.
Adharsh
February 23, 2019 at 11:06 pmMy favourite cooking blog. U have more fans in my house now. Great recipe and pictures looking delicious. Thanks for sharing.
Vaishali
February 23, 2019 at 11:13 pmAww..Thank you so much Adharsh..:)
Abu Zaid
February 24, 2019 at 10:50 amHemm, it look like delicious, i hope my wife can make with it for me based on your recipe. Thank you for share this recipe.
Samantha Flores
February 24, 2019 at 2:31 pmAnother delicious looking meal! And I love using a Kitchen Aid. So helpful for several recipes. Thanks for sharing!
*Samantha- https://herjournal.blog
Folabest
February 28, 2019 at 11:11 pmThis looks so yummy and delicious. Great recipe you got here
KEVIN FOODIE
October 20, 2022 at 6:50 pmLove the herbs and spices you use in this chicken. I know the flavors are popping. Thanks for sharing.