With Diwali around the corner, and me going on and on about my famous Dhaniya Chicken Curry on Instastories, it was about time I shared the love. For the longest time, I had no idea how to make Indian chicken because most of my family is vegetarian and my mom never cooked chicken at home. Each time I tried to cook chicken, the consistency of my gravy was always off, but after numerous trials and errors over the years, I finally learned the tricks. Now I love experimenting with all sorts of Indian chicken dishes, and I can’t wait to bring you more of my specialties.
What is Dhaniya Chicken Curry?
This Dhaniya Chicken Curry recipe came about accidentally. Often times we see a bunch of Indian spices tempered in oil followed by green chilies, ginger, and garlic, but instead of making my Chicken Curry “the usual way”, I opted to blend all my aromatic Indian spices with some yogurt. Why? Because I’m lazy.
You’ll be surprised how quick and easy this dish is to make. It’s just 4 steps, literally – blend, marinate, saute, simmer. That’s it. There is no guesswork involved, it’s simple, easy, and straightforward. This Dhaniya Chicken Curry is now a staple in my home since it is hubby approved despite the level of spice. As the Diwali festivities begin, hope you give this Chicken Curry a try and make it a staple dish in your home.
Ingredients for Coriander Chicken Curry
Chicken: I love using organic boneless, skinless chicken breasts. It’s a healthier alternative to chicken thighs. For a richer dish, you can use chicken thighs. Yogurt: I use Greek yogurt for marinating the chicken. Cilantro: You’ll need lots of fresh cilantro leaves for this recipe. Spices:
Cloves Cumin Seeds Green Cardamom Pods Cinnamon Stick Fennel Seeds Red Chili Powder Coriander Powder Salt
Green Chilies Ginger Garlic Onion Tomatoes Avocado Oil: Any high-heat oil will work. Water
Dhaniya Chicken Curry is:
Aromatic Delicious Gluten-Free Healthy Made with Organic Boneless Skinless Chicken Breasts Flavorful Quick and Easy Crowd Pleaser
How to make Dhaniya Chicken Curry recipe step by step?
Prep
- Prepare the marinade. Add yogurt and all the spices to a food processor.
Cook
- Heat up a dutch oven on medium heat, once hot, add oil followed by bay leaf and cumin seeds.
Serving Suggestions
You can serve Dhaniya Chicken Curry with basmati rice – that’s how I love eating chicken curry. You can also serve Coriander Chicken Curry with naan which is how my husband prefers his gravy dishes. A side of Kachumbar Salad – just onions, tomatoes, and cucumbers would be a great addition to this dish.
Storage Suggestions
Generally speaking, Chicken Curry keeps well in the fridge for up to 2-3 days. If you’d like to save this chicken curry for a longer period, freeze it. It’ll last for up to 1 month in the freezer and tastes amazing even a month later.
1, How can I make Dhaniya Chicken Curry dairy-free?
Simply replace Greek yogurt with vegan yogurt and you’ve got yourself dairy-free chicken curry. You can also omit yogurt altogether and try and replace it with cashews for that richness.
2. Is Coriander Chicken Curry gluten-free?
Yes! This recipe is already gluten-free.
3. How do I make Cilantro Chicken Curry healthier?
I used organic boneless skinless chicken breasts which is the healthier part of a chicken. You can cut down on the oil by 1 tbsp, but this will affect the consistency of the gravy so I don’t recommend it. I am already using 2% Greek Yogurt here so I don’t recommend using fat-free yogurt. Instead of white rice, you can use brown rice or quinoa. Instead of naan, you can serve the chicken curry with roti.
More Chicken Recipes
Punjabi Chicken Curry Butter Chicken (Chicken Makhani) Chicken Kebab Burger Shredded Tandoori Chicken Tacos Instant Pot Chipotle Chicken Tinga Tacos Chicken Seekh Kebab
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