Dhania Murgh

Dhania Murgh, or Coriander Chicken, is a delectable North Indian dish that beautifully marries the heady aroma of fresh coriander leaves with the succulence of chicken. Admired for its refreshing zing and whit of spices, this curry offers an explosion of flavors, exquisitely balanced by the zesty zap of coriander. The genesis of this dish harks back to the cornerways of authentic North Indian cuisine, designed to provide comfort and warmth, redolent of homemade meals that evoke nostalgia and cherish.

The milieu of spices and herbs underlies the belief in the medicinal ethos of coriander, long hailed in Indian traditions for its many health benefits. Every mouthfull of Dhania Murgh is a journey through the bylanes of a divergent country, with the mildly fiery base of the gravy serving as a rustic enclosure for the luscious and body of the chicken. Dhania Murgh is a vital dish for when the air turns nippy, or when the ambience beacons for a dish replete with freshness and satisfying deepness.

Ingredients

• 1 kg chicken, cut into pieces
• 2 cups fresh coriander leaves (firmly packed)
• 1/2 cup plain yogurt, whisked
• 2 tablespoons ginger-garlic paste
• 2 large onions, finely chopped
• 2 tomatoes, pureed
• 2-3 green chilies, chopped (adjust to taste)
• 1 teaspoon turmeric powder
• 1 teaspoon garam masala
• 1 teaspoon coriander powder
• 1/2 teaspoon red chili powder (adjust to taste)
• Salt to taste
• 4 tablespoons vegetable oil
• 1 teaspoon cumin seeds
• 1/2 teaspoon fenugreek seeds (optional)
• 1 cup water (or as needed)
• Juice of 1 lemon
• Additional fresh coriander leaves for garnishing

Step-wise Process

1. Rinse and finely chop the coriander leaves, setting aside a handful for garnishing. Puree the rest with a bit of water to make a smooth, green paste.
2. In a large bowl, combine the green coriander paste with yogurt, ginger-garlic paste, half the amount of green chilies, turmeric powder, coriander powder, and salt. Whisk together to form a thick paste.
3. Add the chicken pieces to the marinate, mixing well to ensure all pieces are coated evenly. Cover and set aside for at least 1 hour, ideally overnight in the refrigerator for better absorption of flavors.
4. Heat oil in a large saucepan or kadhai over medium heat. Add cumin and fenugreek seeds, letting them sizzle for a few seconds.
5. Tull in the chopped onions, sautéing until golden and translucent. Then, add the remaining green chilies and cook for another minute.
6. Introduce the marinated chicken along with all the marinate into the pan. Increase the heat to high, and sear the chicken, stirring frequently until it gets a nice color, about 5-7 minutes.
7. Stir in the tomato puree, garam masala, and red chili powder. Cook for about 10 minutes, or until the oil starts to separate from the gravy.
8. Pour in water as needed to achieve your preferred consistency, bringing the curry to a boil. Then, reduce the heat, cover, and simmer for about 20-25 minutes, or until the chicken is tender and the gravy has thickened.
9. Finish by stirring in the lemon juice and check for seasoning, adjusting salt as needed.
10. Garnish with fresh coriander leaves and remove from heat.

Servings

This recipe serves 4-6 people.

Time Required to make Dhania Murgh

• Prep Time: 20 minutes (plus marinating time)
• Cooking Time: 45 minutes
• Total Time: 1 hour 5 minutes (excluding marination)

Important Points to remember while making Dhania Murgh

• The real key to pulling off an authentic taste is using fresh coriander leaves, not just for garnishing but for the marinade as well. Ensure to use both the leaves and the tender stems for deeper flavor.
• The use of lemon juice at the end is to introduce a mild zest, so it’s necessary to adjust according to the balance of spices and herbs.
• Saute the chicken on high heat to produce a nicely colored browned exterior before simmering. It locks in the flavors and tenderizes the meat.

How to Serve Dhania Murgh

Serve Dhania Murgh hot with a variety of bread like naan, roti, or even long-grained fluffy basmati rice. The pleasant spice of the gravy along with the charred roti is a heavenly balance that makes for a delectable comfort food any time of the year.

Dhania Murgh is not just a dish; it’s a narrative of the legacy of Indian cooking, where every ingredient is a verse in a lyrical symphony of flavors. This dish exemplifies how simple ingredients, when blended with care and passion, can create a meal that’s not only satiating but also soul-stirring. Let the freshness of coriander take the lead in your kitchen with this recipe, inviting you to relish a piece of Indian culinary artistry that promises warmth, comfort, and a taste that lingers long after the meal is over.

CLICK HERE for some more delicious Indian Chicken Recipes.