Quick Dhaniya Murgh Coriander Chicken Curry Recipe

I tried making this chicken curry last weekend and honestly it blew my mind cuz the way the cumin sizzles with onions, tomatoes, and a whole mix of spices like turmeric, red chilli, and garam masala then gets all cozy with the yogurt and even a splash of lemon juice makes the dish super flavorful and totally worth the effort even on a lazy night.

I love making this Quick Dhaniya Murgh because the boneless chicken gives great protein, and the onion, tomatoes, ginger garlic paste, and yogurt add essential vitamins and balances. I think its perfect for busy evenings since the fresh coriander makes it a bright, nutritious meal thats both fast and hearty.

Ingredients

• Chicken: Boneless chicken provides high quality protein for muscle repair and a savory bite.
• Plain Yogurt: Its creaminess and tang not only tenderizes the meat but adds protein richness.
• Tomatoes: Chopped tomatoes offer natural sweetness, acidity, and many vitamins for a vibrant sauce.
• Ginger Garlic Paste: This paste infuses the curry with warmth, aroma and a dash of heat.
• Cumin Seeds: Cumin seeds lend an earthy aroma that helps digestion and boosts flavor.
• Fresh Coriander: Fresh coriander adds bright color, vitamin benefits and a refreshing herby finish.
• Green Chillies: Green chillies contribute a hint of heat and spice that balances the dish.
• Onion: Finely chopped onions provide sweetness, fibre and a solid base of savory flavor.

Ingredient Quantities

• 500g chicken, boneless and cut into bite sized pieces
• 2 tbsp cooking oil
• 1 tsp cumin seeds
• 1 medium onion, finely chopped
• 1 tbsp ginger garlic paste
• 2 medium tomatoes, chopped
• 1-2 green chillies, sliced
• 1/2 cup plain yogurt, whisked
• 1/2 tsp turmeric powder
• 1 tsp red chilli powder
• 1 tsp coriander powder
• 1 tsp garam masala powder
• Salt to taste
• 1 cup fresh coriander leaves, roughly chopped
• About 1 cup water or as needed
• Juice of 1 lemon (optional for a tangy kick)

How to Make this

1. Heat the cooking oil in a large pan over medium heat and add the cumin seeds letting them sizzle for a few seconds.

2. Toss in the chopped onion and fry until they become soft and light golden.

3. Stir in the ginger garlic paste and cook for a minute until its fragrance comes out.

4. Add the chopped tomatoes and sliced green chillies, then cook for about 3-4 minutes until the tomatoes break down a bit.

5. Sprinkle the turmeric, red chilli, and coriander powders over the mix and stir constantly to combine all the spices.

6. Mix in the chicken pieces and cook until they are lightly browned on all sides.

7. Slowly add the whisked yogurt, stirring continuously to avoid any curdling and letting it blend into the sauce.

8. Pour in about one cup of water, add salt, and bring the curry to a simmer. Let it cook for 10-12 minutes until the chicken is fully tender.

9. Stir in the garam masala powder and roughly chopped coriander leaves giving the curry a fresh flavor boost.

10. If you like a tangy kick, squeeze in the juice of one lemon, give it one final stir, and serve hot with rice or naan.

Equipment Needed

1. A large pan for frying and simmering the chicken and spices
2. A spatula or large wooden spoon for stirring
3. A sharp knife for chopping the onion, tomatoes, and green chillies
4. A cutting board to safely chop all fresh ingredients
5. A whisk or fork to beat the yogurt smooth
6. Measuring spoons and a measuring cup for the spices, oil, and water
7. A small bowl for mixing or whisking the yogurt beforehand

FAQ

• Question 1: How do I get the chicken extra tender?
  
  Answer: You can marinate the chicken in plain yogurt with a pinch of salt for 15 minutes before cooking which helps make it nice and tender.
• Question 2: What can I do to reduce the heat in this curry?
  
  Answer: If you need it milder, just skip or cut down on the green chillies and decrease the red chilli powder a bit.
• Question 3: Can I use bone-in chicken instead of boneless?
  
  Answer: You can use bone-in chicken but be prepared to cook it a little longer than the recipe says so it cooks through.
• Question 4: What if I dont have fresh coriander leaves?
  
  Answer: If you dont have fresh dhaniya then you can use dried coriander powder or even sprinkle some basil as a substitute but it wont taste exactly the same.
• Question 5: When should I add the lemon juice for the tangy kick?
  
  Answer: Its best to squeeze the lemon juice in right at the end of cooking so you keep the tang fresh.

Quick Dhaniya Murgh Coriander Chicken Curry Recipe Substitutions and Variations

• Chicken: If you dont have chicken handy, you can try paneer or tofu for a vegetarian twist that still gives you a good bite.
• Plain Yogurt: Greek yogurt or sour cream works as a pretty similar substitute but note that texture might differ a bit.
• Fresh Coriander Leaves: If you cant find coriander, parsley is a decent alternative that still adds a fresh herbal note.
• Green Chillies: No fresh chillies? A pinch of dried red pepper flakes will do the trick if you still want that kick.

Pro Tips

1. You can marinate the chicken in a little plain yogurt and some extra spices before cooking. This helps tenderize the meat and infuses extra flavor so your curry tastes richer. Sometimes letting it sit for 30 minutes or so really makes a difference.

2. Be sure not to rush frying the onion and ginger garlic paste. Even though it might feel like tedious work, letting them really get soft and golden brings out their natural sweetness, giving your curry a better base flavor. Just don’t let it burn though.

3. When you add the plain yogurt, stir constantly to prevent it from curdling. It’s super important you mix it well into the sauce. If the sauce is too hot already, you might want to lower the heat a bit so the yogurt blends in smoothly.

4. Finally, adding the lemon juice at the end is a neat trick to brighten up the flavors. Make sure you do this off the heat. This final step gives your curry that tangy kick without cooking off the lemon flavour.