A 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.
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| Home made Murgh Dhania Masala (Coriander Chicken) Photo: Seema Iqbal |
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 chili, 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!
Important and useful tips:
Use only fresh ingredients for alluring aroma and taste.
Let the chicken (murgh is Indian name for chicken) cook in its own juices
and thick masala, no need to add water during cooking process to maintain
desired thick consistency.
This recipe of Murgh Dhania Masala is also published at:
