This coriander chicken curry is an easy recipe that is full of flavor from fresh cilantro leaves and aromatic Indian spices. It is a healthier version of a classic from the Bengali region of India.
Cook time: PT40M
Total time: PT90M
Rating
5 stars (8 reviews)
Keywords
chicken curry, coriander chicken, dhaniya chicken, easy Indian chicken curry, Indian Recipe
Ingredients
1 lb Boneless Skinless Chicken Thighs
1 tablespoon Ginger Garlic Paste
1 Teaspoon Green Chili Paste (optional)
1 Tablespoon Lemon juice
1 Cup Chopped Coriander/Cilantro Greens (Stems and Leaves + more for garnish)
Marinate the chicken in marinade ingredients for at least 30 minutes. The longer the better. While the chicken is marinating, chop the onion and blend the cilantro and tomatoes to a paste.
Set a heavy-bottomed pan or Dutch oven on medium-high heat and add mustard oil. Heat the oil to the smoke point and turn off the heat. Once the smoke has died down, add the marinated chicken.
Turn the heat back on to medium and sear the chicken for about 3 minutes on each side. Transfer the chicken to a bowl, cover, and set aside.
Turn the heat to low and add the panch phoran spice mix to the same pan. As the seeds start to splutter, move them to one edge of the pan. Add sugar to the other side of the pan and let it caramelize for about a minute.
Now add the chopped onions. Add turmeric and a pinch of salt, turn the heat to medium-high, and cook until the onions turn light golden, about 5 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. Mix everything together and let the paste cook on medium low heat for 7-8 minutes. This is called"bhoono," or cooking the masala until the moisture evaporates and everything is nicely toasted. After the masala is cooked, tiny droplets of oil appear on the sides, 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 to medium-low. 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.
Serve hot with chapathi or rice.
Nutitrion
Serving Size: 1 serving
Calories: 213 kcal
Carbohydrates: 7 g
Protein: 23 g
Fat: 10 g
Saturated Fat: 2 g
Trans Fat: 0.02 g
Cholesterol: 108 mg
Sodium: 110 mg
Sugar: 4 g
Unsaturated Fat: 7 g
Reviews
Alex on 2026-02-11 (5 stars): I rarely comment on recipes but this is one of the first curries that I make that is accessible (I had all the spices) and delicious. Others I've tried always taste very "white", curry powder and cream and they call it a day. This has depth and flavour. Tastes very authentic.
Thank you so much, I'll make more of your recipes ! :D
Miss Simplitty on 2024-12-15 (5 stars): Looks delicious. And I think it should be easy for me to prepare it. Thanks for sharing :)
Jaishree on 2024-12-14 (5 stars): Wow! Wow! Wow! this recipe looks absolutely delicious! I love how you’ve broken down the steps so clearly. Gonna try this soon
KEVIN FOODIE on 2022-10-20 (5 stars): Love the herbs and spices you use in this chicken. I know the flavors are popping. Thanks for sharing.
Folabest on 2019-02-28 (5 stars): This looks so yummy and delicious. Great recipe you got here
aisasami on 2019-02-22 (5 stars): I always enjoy reading your recipes! I want to try all them, especially this! Could you add curry powder to make it spicier?
