Coriander Chicken Curry – Dhania Chicken – Dhania Murgh
🔔Please click on the link below and subscribe to Curries With Bumbi so that I can bring more new recipes for you–
Ingredients Required For Making Dhania Murgh – Serves 5 to 6
* 680 gm/ 1.5 lb boneless skinless chicken thighs or 1 kg chicken with bones.
* 20 gm/1 oz fresh ginger
* 10 gm/ 0.4 oz/ 4 to 5 cloves of garlic
* 1 large onion/ 186 gm / 7 oz
* 1 serrano pepper/ green chilli. take out the seeds if you want curry to be less hot
* 1 bunch/100 gm/ 4 oz fresh coriander leaves with stems
* 1 teaspoon kashmiri red chilli powder/ 1/2 teaspoon cayenne pepper/ 1 teaspoon paprika if you want no heat
* 1/8 th teaspoon turmeric powder
* 2 teaspoons whole coriander seeds
* little less than a cup of hot water
* 1/4 th cup/4 tablespoons plain unflavored yogurt. Stir the yogurt very well with a spoon to get a smooth consistency before adding to the chicken.
* 2 teaspoons butter
* 1 dry red chilli/chilli flakes
* 1 & 1/2 teaspoons salt or as per taste
* 3 tablespoons oil
*** You can even add a tablespoon of sour cream or 2 tablespoons cooking cream at the end.
Serve this with roti/rice/paratha/naan.
KEEP IN TOUCH FOOD LOVERS –
My email – Share the photos of your culinary success by emailing me.
Facebook –
🎬 Related videos –
🎬 Chicken & Lamb Recipes –
https://www.youtube.com/playlist?list=PLxgPEcdhkY4FjUhw6zc7nVQs2SkGSO41Q
🎬 Vegetarian & Vegan Recipes –
https://www.youtube.com/playlist?list=PLxgPEcdhkY4HGC40CzrMe3Itzjr2-AwUt
🎼Background Music – (From YouTube Audio Library)-
* Jah Jah Bangs By Quincas Moreira
#dhaniachickenrecipe #dhaniamurg #currieswithbumbi
DISCLAIMER- The information provided on this channel is for general purposes only and should not be considered as professional experience. All opinions/views/suggestions expressed here are based on my personal experience of cooking which I gained for years at my own home kitchen. While making videos, I have taken into consideration all possible and required safety precautions, but still any action you take based upon the information on this channel is strictly at your own discretion and risk, and we are not liable for any harm or damage in connection after watching or trying out the content presented in our videos.
Have a happy and safe cooking experience.
Some of you know how much I love coriander
leaves and that most of my recipes end with A garnish of chopped coriander today my extreme
love for coriander made me upload a recipe where My beloved coriander is the star of the show
nomoshkar and welcome to Curries with Bumbi and Today it is all about chicken and the green Beauty
coriander let's start with a blender work Ginger Garlic and a serrano pepper with all seeds
taken out you can also use green chillies In place of serrano add 4 tablespoons
of water and blend to a smooth paste I didn't bother to rinse my blender jar as there
is nothing wrong if a little remnant of ginger And garlic is there and the start of the show
enter the blender jar and this time it's not Just a little amount of coriander but in abundance
and I used a whole big bunch of coriander leaves Along with the stalks just a splash of water
and then the blender goes on into making a Fine green paste and if you're wondering what's
that that's my pup who gets scared by the loud Noise of blenders and vacuum cleaners he just
rushes up to the counter whenever my blender Is on and jumps like a kangaroo next coming
to marinating the chicken I am using boneless Skinless chicken thighs today you can even use
bone in chicken add the ginger garlic paste And 4 tablespoons of yogurt which I have stirred
very well with a spoon to get a smooth consistency Guys I never use boneless chicken breast for my
curries chicken breast is white meat and since Currys take a longer time to cook the white meat
gets fibrous and tough and it seems to me that I Am having shoe strings and we are not making a
shoestring Curry today okay mix and allow it to Marinate for a minimum of 30 minutes 3 tablespoons
of oil go into the pan over medium high heat once The oil turns hot add finely chopped onions
along with just a Sprinkle of salt sometimes I get comments like boombi why do you add salt
so many times your Curry must be way too salty The thing is that I add salt in different stages
of the cooking process so that each level gets Well seasoned and there is science behind that
I add just a Sprinkle to my onions then a little Pinch of salt if tomatoes are there a Sprinkle
goes in when I'm sauteing the veggies and so on Now if you're a beginner measure out the salt in
a small container and add a Sprinkle from there Guys a Sprinkle doesn't mean I am adding a good
heaped teaspoon full of salt each time okay back To onions you do not need to Brown them up when
they turn pale and look soft it's time for the Next ingredient this is what we are looking
for time to add the chicken and remember to Scrape out all that goodness no wasting whenever
it comes to poombie's recipes okay heat high and Stir the chicken frequently till all the water
that comes out from the chicken and yogurt dries Up I cannot specify the thyme here because it
will vary as you can see now there is mostly Oil that is bubbling around and the water has
dried up this is what you need to do I added a Teaspoon of kashmiri red chili powder you can
also use paprika if you want to avoid the Heat And just a tiny pinch of turmeric powder you can
leave out the turmeric but I feel when all the
Colors mix together you get this one gorgeous
color and now you're going to add salt always Salt your meat after all that moisture dries up or
as you will be dealing with more water to dry up And it will take a longer time a good stir and
then cover it on medium low heat for 3 minutes After three minutes it's time to add a little
less than a cup of hot water it will have a Thick gravy but if you want more gravy then add
a full 1 whole cup of hot water Again cover on Low heat for 15 minutes if using boneless chicken
or 25 to 30 minutes if using chicken with bones Heat a pan on medium low heat 2 teaspoons of
coriander seeds go in stir them continuously Till they start becoming a little darker in
color please do not wait till they turn too Dark as then you will be dealing with a bitter
Curry which nobody wants see how some of them Are starting to get a golden color when you see
that immediately off heat and transfer them to a Plate if using a mortar and pestle you can grind
them immediately but if using a spice grinder Please wait till the seeds cool down a little
bit to prevent your machine from overheating Okay back to the chicken it has become tender The ground coriander goes in followed by the
star of the show and then do not forget to Add a little water to your blender jar to get
all the jar goodness till the last drop and Then finally a little bit of sugar to bring
in a balance or no sugar if that's what you Want you must be thinking why not use just
plain regular ground coriander why take this Extra step of roasting it and then adding it
there is a huge difference in flavor when you Use freshly roasted ground spices and whenever
you use freshly roasted ground spices add near To the end of the cooking so that you get that
maximum Aroma and guys do not forget to scrape The sides of the pan because you do not want all
that flavor to dry up around the sides instead of Getting mixed up with the gravy OK after adding
the coriander leaf paste do not cook for a long Time cover on again just for 2 minutes and by
2 minutes it's 2 min minutes guys or else the Coriander will start losing its beautiful flavor
and who wants that two minutes done lift off Do a taste test and adjust the seasonings then
I like squeezing a few drops of fresh lemon or Lime juice and immediately switch off heat
now after doing a taste test if you feel the Curry is already bit sour then please do not add
lemon juice OK guys I am not done yet so if you Are planning on skipping to the next video then
please hold on because you do not want to miss On this pan on medium heat and then butter I love
frying a dry red chili in butter I am not bothered About removing the seeds but you can definitely
remove the seeds before adding to the butter And then this aromatic goodness gets drizzled
on top of the Green Goodness that beautiful Coriander gravy hugging each piece of chicken
with a little note of sourness from the yogurt And fresh lemon along with Smoky buttery
goodness from those fried dry red chillies Ah it's like all good things brought together in
one bowl no garam masala powder nothing just a
Few simple spices and the coriander leaves do
the trick for you guys you do not always need A whole line of spices to make a delicious
Curry and this recipe proves that bye bye Foreign
