Dhaniya Chicken Curry Recipe

I gotta say, after marinating the chicken with a wild mix of spices and letting it simmer with onions, ginger garlic, and tomatoes, i ended up with this kick-ass curry that totally transformed my dinner into the best flavor adventure ever.

I love preparing Dhaniya Chicken Curry with tender chicken marinated in spices like salt, red chilli powder, turmeric, coriander and cumin. I think adding ginger garlic paste, chopped onions, pureed tomatoes, fresh coriander and green chillies not only ramps up the flavor but also packs a nutritious punch.

Ingredients

• Chicken: Rich in protein and essential nutrients, it gives a hearty bite and healthy base.
• Ginger Garlic Paste: Packed with aroma and vitamins, it helps cook flavors meld in every bite.
• Onions: Add natural sweetness and a bit fiber while enhancing the deep flavor of curry.
• Tomatoes: Provide tanginess and vitamin C, balancing spice with their fruity acidity.
• Coriander Leaves: Fresh and herbaceous, loaded with vitamins that make your dish bright and healthy.
• Red Chili Powder: Brings heat and boosts metabolism while defining the curry’s colorful look.
• Oil: Helps cook spices evenly and carry flavors, though use moderately for health benefits.

Ingredient Quantities

• 1 kg chicken, cut into pieces
• 1 tsp salt
• 1 tsp red chili powder
• 1/2 tsp turmeric powder
• 2 tsp coriander powder
• 1 tsp cumin powder
• 1 tsp garam masala
• 2 tbsp ginger garlic paste
• 2 medium onions, finely chopped
• 2 medium tomatoes, pureed
• 1 cup fresh coriander leaves, chopped
• 2 green chillies, slit (optional)
• 3 tbsp oil
• 1 bay leaf (optional)
• 1 small cinnamon stick (optional)
• 3 cloves (optional)
• 2 green cardamoms (optional)

How to Make this

1. In a big bowl, marinate the chicken pieces with 1 tsp salt, 1 tsp red chili powder, 1/2 tsp turmeric powder, 2 tsp coriander powder, 1 tsp cumin powder, and 1 tsp garam masala along with 1 tbsp of the ginger garlic paste. Let it sit for at least 30 minutes.

2. Heat 3 tbsp oil in a deep pan on medium heat. If you are using them, add 1 bay leaf, 1 small cinnamon stick, 3 cloves, and 2 green cardamoms. Allow them to sizzle for a few seconds.

3. Add 2 finely chopped medium onions to the pan and fry them until they start to turn golden brown.

4. Stir in the remaining 1 tbsp ginger garlic paste and cook for about a minute until the raw smell goes away.

5. Now add the marinated chicken pieces to the pan and fry them for a few minutes until they are lightly browned on all sides.

6. Pour in the pureed 2 medium tomatoes, mix it all well and let it cook on medium heat for about 5 minutes.

7. Mix in 1 cup chopped fresh coriander leaves and add 2 slit green chillies if you like extra heat.

8. Cover the pan and reduce the heat to low, letting the curry simmer for 20 minutes or so until the chicken is fully cooked.

9. Stir occasionally and check if you need to add a splash of water if the gravy seems too thick.

10. Taste the curry, adjust salt or spices if needed, then turn off the heat and serve hot with rice or roti.

Equipment Needed

1. A large bowl for marinating the chicken
2. A deep pan for frying the spices and cooking the chicken
3. A chopping board for chopping the onions and tomatoes
4. A sharp knife for cutting the onions and tomatoes
5. A blender or food processor to puree the tomatoes
6. Measuring spoons and cups for the spices and oil
7. A mixing spoon or spatula for stirring the curry
8. A lid for covering the pan while the curry simmers

FAQ

• Q: Can I use bone-in chicken for this recipe?
  A: Yeah, you can use bone-in chicken but you might need to cook it a bit longer to make sure it turns out tender and fully cooked.
• Q: How spicy is this Dhaniya Chicken Curry?
  A: It depends on how much red chili powder and green chillies you use, so feel free to adjust the spice level if it seems too hot.
• Q: Do I have to use fresh coriander leaves?
  A: Fresh coriander really makes a difference in flavor, so it’s better to stick with it. Dried wont give the same burst of taste.
• Q: Can I prep this curry ahead of time?
  A: Yes you can make it ahead and just reheat it on the stove, just keep an eye on it so it doesn’t dry out too much.
• Q: What should I serve Dhaniya Chicken Curry with?
  A: It goes great with steamed rice or naan, so pick whichever you like best!

Dhaniya Chicken Curry Recipe Substitutions and Variations

• If you cant find fresh chicken, you can sometimes use turkey pieces instead which work just fine.
• Don’t have ginger garlic paste? Just mince equal parts of fresh ginger and garlic, its an easy substitute.
• If tomato puree isnt available, mix tomato paste with a little water to get that nice smooth texture.
• For fresh coriander leaves, chopped parsley can step in if you’re in a pinch.

Pro Tips

Alright, so here’s a rundown of how to make this curry, plus a few pro tips that’ll really make it pop.

First, grab your ingredients: 1 kg chicken pieces, salt, red chili, turmeric, coriander powder, cumin powder, garam masala, ginger garlic paste, chopped onions, pureed tomatoes, fresh chopped coriander, green chillies (if you’re feeling spicy), oil, and those optional spices like bay leaf, cinnamon stick, cloves, and cardamoms.

1. In a big bowl, toss the chicken with 1 tsp salt, 1 tsp red chili powder, 1/2 tsp turmeric powder, 2 tsp coriander powder, 1 tsp cumin powder, and 1 tsp garam masala. Mix in 1 tbsp ginger garlic paste too. Let it sit for at least 30 mins to really soak up all the flavors.

2. Heat 3 tbsp oil in a deep pan on medium heat. If you’re using them, throw in the bay leaf, cinnamon stick, cloves, and cardamoms. Let them sizzle for a few seconds till you can smell the spices.

3. Add the 2 chopped onions and fry them until they start to turn golden brown. Then stir in the rest of the ginger garlic paste and cook it for about a minute so the raw smell goes away.

4. Now add the marinated chicken pieces to the pan and fry them for a few minutes until they’re a bit browned on all sides.

5. Pour in the pureed tomatoes, mix everything well and let it all cook on medium heat for around 5 minutes. This is important to mellow out the tomato’s raw tartness.

6. Stir in the 1 cup chopped coriander leaves and add the slit green chillies if you want extra heat. Then cover the pan and lower the heat to let the curry simmer for about 20 minutes until the chicken is fully cooked. Stir every so often and add a splash of water if the gravy gets too thick.

7. Check the seasoning, adjust salt or spices if needed, then turn the heat off. Serve it hot with rice or roti.

Pro Tips:

1. Marinate Better: If you can let the chicken marinate for a few hours (or even overnight), it’ll be much juicier and more flavorful; even though 30 minutes works okay in a pinch.

2. Oil Temperature Matters: When you’re frying the onions, make sure the oil isn’t too hot so they get a nice golden color – burnt onions can ruin the overall taste.

3. Tomato Time: Cooking the tomato puree for a full 5 minutes is key to kill off the raw flavor; it also helps thicken the sauce naturally.

4. Keep It Smooth: While simmering, stir occasionally to avoid any sticking or burning at the bottom – if you see the gravy thickening too fast, add a bit of water to keep it smooth.

Give these a try, and you’ll notice the little tweaks really make your curry shine. Enjoy cookin!