Dhaniya Chicken

Bursting with vibrant flavors and fragrant spices, Dhaniya Chicken is a mouthwatering Indian curry featuring tender chicken simmered in a luscious, herbaceous coriander (cilantro) and green chili paste. A harmonious blend of traditional spices—like cumin, turmeric, and garam masala—infuses the dish with warm, earthy notes, while yogurt adds a subtle tang and creamy texture. The fresh coriander paste not only gives the curry its signature green color but also delivers a refreshing brightness to balance the rich masala base of onions, tomatoes, and aromatic garlic-ginger. Ready in under an hour, this one-pot wonder is perfect for weeknight dinners or festive occasions. Serve it steaming hot with fluffy basmati rice, soft naan, or crispy roti for a truly satisfying meal.

Nutriscore Rating: 76/100

Prep Time:15 mins

Cook Time:35 mins

Total Time:50 mins

Servings: 4

Ingredients

• 500 grams Chicken (bone-in or boneless)
• 1 cup, packed Fresh coriander leaves (cilantro)
• 0.5 cup Yogurt (plain, unsweetened)
• 2 medium, finely chopped Onion
• 2 medium, finely chopped Tomato
• 2 small, chopped Green chilies
• 6 cloves, minced Garlic
• 1 inch, minced Ginger
• 0.5 teaspoon Turmeric powder
• 1 teaspoon Coriander powder
• 1 teaspoon Cumin powder
• 0.5 teaspoon Red chili powder
• 1 of each Whole garam masala (bay leaf, cinnamon stick, green cardamom, cloves)
• 3 tablespoons Cooking oil
• to taste Salt
• 1 cup Water
• 1 tablespoon Lemon juice

Directions

Step 1

Wash the chicken thoroughly and pat it dry with a paper towel. Set aside.

Step 2

In a blender or food processor, puree the fresh coriander leaves and green chilies with a small amount of water into a smooth paste. Set aside.

Step 3

Heat the cooking oil in a large pan or skillet over medium heat. Add the whole garam masala (bay leaf, cinnamon stick, green cardamom, cloves) and let them sizzle for 30 seconds to release their aroma.

Step 4

Add the finely chopped onions and sauté until golden brown, about 8-10 minutes.

Step 5

Stir in the minced garlic and ginger, and cook for another 2 minutes until fragrant.

Step 6

Add the turmeric powder, coriander powder, cumin powder, and red chili powder, and stir well to coat the onions with the spices.

Step 7

Add the chopped tomatoes and cook until the oil begins to separate from the mixture, about 5-7 minutes.

Step 8

Add the chicken pieces to the pan and stir well to coat them in the masala. Cook for 5-6 minutes, stirring occasionally.

Step 9

Mix in the yogurt and cook for another 3 minutes, stirring continuously to prevent curdling.

Step 10

Pour in the coriander and green chili paste, and season with salt to taste. Stir well and cook for 3-4 minutes.

Step 11

Add 1 cup of water, cover the pan, and let the chicken simmer for 15-20 minutes until fully cooked and tender, stirring occasionally.

Step 12

Once cooked, stir in the lemon juice and adjust the seasoning if needed.

Step 13

Garnish with additional chopped coriander leaves and serve hot with steamed rice, naan, or roti.

Nutrition Facts

Serving size	(1772.7g)

Amount per serving	% Daily Value*
Calories	1638.9

Total Fat 68.0g	0%
Saturated Fat 13.8g	0%
Polyunsaturated Fat 0.2g
Cholesterol 440.4mg	0%
Sodium 2925.1mg	0%
Total Carbohydrate 84.0g	0%
Dietary Fiber 18.4g	0%
Total Sugars 44.1g
Protein 174.2g	0%

Vitamin D 25IU	0%
Calcium 602.8mg	0%
Iron 17.3mg	0%
Potassium 4044.6mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 37.2%

Protein: 42.4%

Carbs: 20.4%