Authentic Bengali Coriander Chicken Curry (Dhania Chicken)
45 minutes
743 reads
About Authentic Bengali Coriander Chicken Curry (Dhania Chicken)
I often find myself stumped naming my curries, but this one was easy! The abundance of fresh coriander, lending its distinctive aroma and flavor, makes "Coriander Chicken Curry" the perfect title. This vibrant dish, also known as Dhania Chicken, is a true treasure from Bengali cuisine.Succulent chicken pieces simmer gently with aromatic onions, tomatoes, ginger, and garlic. The star, however, is the generous handful of fresh coriander, which elevates this curry to irresistible levels, perfect for a satisfying lunch or dinner.Prepare to be transported to the heart of Bengal with each flavorful bite! This recipe is easy to follow and delivers restaurant-quality results in the comfort of your own kitchen.
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Recipe Time & More
Prep15 minutes
Cook30 minutes
Total45 minutes
Ingredients
Chicken & Aromatics
- 500 gm Chicken bone-in, skin-on thighs or a mix of thighs and drumsticks recommended for best flavor and moisture.
- 2 Onion finely chopped, medium-sized
- 1 Tomato finely chopped, large
- 2 cloves Garlic minced or use 1 teaspoon of garlic paste
- 1 thumb-sized piece Ginger minced or use 1 teaspoon of ginger paste
- 3-4 Chili finely chopped; adjust to your spice preference, green
Spices
- 1 tbsp Coriander dhania
- 1 tsp Turmeric haldi
- 1 tsp Chili Powder adjust to your spice preference, red
- 1/2 tsp Garam Masala
- 1/2 tsp Chicken Masala
- 1.5 tsp Salt or to taste
Fresh Herbs & Oil
- 1 handful Coriander dhania, roughly chopped
- 1/2 cup Vegetable Oil
- 1 cup Water may need slightly more depending on desired consistency
Instructions
Prepare the Aromatics Paste
- Combine onions, tomatoes, garlic, ginger, and green chilies in a blender or food processor. Blend into a smooth paste.
Sauté the Paste
- Heat oil in a large pot or Dutch oven over medium heat. Add the prepared paste and sauté for 5-7 minutes, stirring frequently, until fragrant and slightly softened.
Bloom the Spices
- Add coriander powder, turmeric powder, red chili powder, garam masala, chicken masala powder, and salt. Stir well and cook for 2-3 minutes, until the spices are fragrant and the oil begins to separate from the paste.
Cook the Chicken
- Add the chicken pieces to the pot and stir to coat well with the spice mixture. Cook for 5-7 minutes, stirring occasionally, until the chicken is lightly browned.
Simmer and Finish
- Add 1 cup of water (or more as needed), bring to a gentle simmer, reduce heat to low, cover, and cook for 15-20 minutes, or until the chicken is cooked through and tender. Stir in the chopped coriander leaves during the last 5 minutes of cooking.
Serve
- Serve hot with your favorite accompaniments such as naan, roti, rice, or jeera rice.
Recipe Notes
Expert Tips for the Best Coriander Chicken Curry:
- For deeper flavor, marinate the chicken in half of the spice mixture for at least 30 minutes before cooking.
- Adjust the amount of green chilies to control the level of spiciness to your liking.
- Don't be afraid to experiment! Add other vegetables like potatoes, peas, or cauliflower for a heartier curry.
- For a richer, creamier curry, stir in a dollop of plain yogurt or coconut milk at the end of cooking.
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Recipe Nutrition
Calories: 253kcalCarbohydrates: 3gFat: 27gSaturated Fat: 4gPolyunsaturated Fat: 6.9gMonounsaturated Fat: 13.8gSodium: 855mgFiber: 1gSugar: 1g
Saba Shaikh
Articles: 176
4 Comments
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What a delicious idea! Thanks for sharing.
Absolutely mouthwatering! Great share.
Yum! This recipe is a must-try.
Such a tasty dish! Thanks for the recipe.