Dhaniya Chicken

Dhaniya Chicken recipe by OneWholesomeMeal

Chicken is a favorite in our household. The days we have chicken on the menu, I know all stake holders would be happy and meals would be wiped off  plates without much fuss. Hence I am always looking for ways to create a variety with chicken. I am also finding ways to make one pot meals which means I do not need to make a more than one dish for weeknight dinners. This Dhaniya Chicken is just that. Pairing chicken with greens such as dhaniya (coriander), paalak(spinach), methi (fenugreek leaves) are common ways of making complete , wholesome meals with this meat.

My recipe here is no way the authentic way of making this dish but this is what we have been making for years in our family now and is completely enjoyed. It is simple and can be put together in an hour (yes, you heard me right!) and tastes great with rice, rotis or hot flaky parathas too and is an absolute party pleaser!


Dhaniya Chicken

Prep Time: 30 minutes

Cook Time: 30 minutes

Total Time: 60 minutes

Yield: 100

Serving Size: 4

Calories per serving: 233


  • For Chutney:
  • Fresh coriander- 3 heaped cups (chop the stems fine and use them too)
  • Garlic -3 medium sized pods
  • Green chilli-1 (optional)
  • Lime juice-1.5 tablespoons
  • Salt-1 teaspoon or as per taste
  • Water-1 -2 tablespoons for blending
  • For Marinade:
  • Chicken, cleaned and cut to desired size- 700 gms
  • Yogurt-1.5 tablespoons
  • Ginger-garlic paste- 1 tablespoon
  • Red Chilli powder-1 teaspoon (optional)
  • Turmeric powder- 1 teaspoon
  • Salt-1 teaspoon
  • Mustard oil-1.5 teaspoons (Please note that thighs and drumsticks are high in fat already hence you can either skip or add minimal oil here; if using breast, however, you would need to add extra oil to marinate the meat for it to have a relatively softer texture)
  • For Curry:
  • Onion chopped fine-2.5 cups (6-8 medium sized red onions)
  • Potatoes, cubed- 2 (optional)
  • Green Chili- 2 (optional)
  • Ginger-garlic paste- 1 tablespoon
  • Bay leaf- 2 small
  • Cumin- 1 teaspoon
  • Shaah Jeera- 1/2 teaspoon (optional)
  • Cinnamon -2 two inch sticks
  • Black pepper- 1/2 teaspoon
  • Mace- 1
  • Star Anise-2
  • Black Cardamom- 2
  • Garam Masala- 1/2 teaspoon
  • Chicken Masala- 1 teaspoon + 1/2 teaspoon (If you do not have this on hand you can replace it with 1/2 teaspoon Garam Masala)
  • Turmeric powder-1/2 teaspoon
  • Ghee- 1/2 teaspoon +1/2 teaspoon
  • Water-2 tablespoons or more based on desired consistency of the curry
  • Oil-1 tablespoon
  • Salt- To taste
  • Chopped green coriander for garnish- 2 tablespoons


  1. For Chutney: Blend all ingredients in a high speed blender adding water a teaspoon at a time to get a semi-solid paste. Please note that we do not want the chutney to be too runny, else it would not impart the right coriander flavour to the chicken.
  2. For Marinade: Mix the ingredients for the marinade well with the chicken make sure all chicken pieces are well covered with the marinade. Cover and refrigerate for a minimum of 30 Mts to 2 hours
  3. For Curry: In a thick bottomed deep wok, heat oil and add whole spices (bay leaf, cumin, black pepper, mace, star anise and black cardamom). Immediately turn down the heat to low to avoid burning the spices and continue to stir for 15-20 secs till the they release a sweet aroma and start to crackle. Then add chopped onions and increase the heat to medium high. Keep stirring till the onions start to brown then add ginger-garlic paste and continue to stir. After 30 secs add turmeric powder, garam masala and 1 teaspoon chicken masala. Mix well. Keeping the flame on medium-high continue stirring till the spices are cooked. At this point add 1/2 teaspoon ghee if the mixture starts to dry and keep stirring till the onions are nice and brown. Then add the marinated chicken, potatoes and green chili and mix all ingredients well. The add the remaining 1/2 teaspoon chicken masala.The flame is still on medium-high. After 2-3 minutes you would see the onions would start to caramelise and release water.
  4. Now, for the best flavour you can continue to roast the chicken with the onion-spice mix for around 10 minutes with continuous stirring , followed by adding salt, water and slow cooking on a slow flame until done.
  5. Else cook the chicken uncovered for 5 minutes, then reduce flame , add salt, water, cover and cook until done.
  6. Continue to cook covered with intermittent stirring till the meat is tender, taste for salt, add half a teaspoon ghee, mix well, cover and turn off the heat. Let it soak flavours for another 15 minutes, garnish with coriander, then serve hot with rice or phulkas.


You Might Also Like

No Comments

Leave a Reply

%d bloggers like this: