You are currently viewing Vani Padayachee’s dhania murgh (coriander chicken curry)

Vani Padayachee’s dhania murgh (coriander chicken curry)

Spice up your day with this lovely Bengal dish! Lots of fresh coriander, combined with a basic yellow gravy give this coriander chicken curry its unique flavour.

SERVES 6 // COOKING TIME 1 hour 20 min

For the coriander sauce
200 g cashews
1 onion, peeled and thinly sliced
100 ml vegetable oil
1½ tsp black peppercorns
1½ tsp ground cardamom
3 black cardamom pods
2 cinnamon sticks
2 tsp coriander seeds
100 g fresh coriander
1 tbsp ginger-garlic paste (see box)
½ cup water
2 tbsp ground coriander
1½ tsp ground turmeric
1½ tsp chilli powder
1½ tsp Kashmiri masala (see box)
1 cup yellow gravy (see box)
For the chicken
100 g butter
1 tbsp ginger-garlic paste (see box)
600 g chicken thighs, deboned
1 tsp salt
¼ tsp ground turmeric
¼ tsp ground coriander
80 ml plain yoghurt

For the coriander sauce
1. Dry-fry cashews and onion until just browned, then add a little water and purée.
2. In a heavy-based pan, fry peppercorns, cardamom and cinnamon until just popping.
3. Add coriander seeds and fry until just popping.
4. Add coriander, garlic-ginger paste and water. Bring to a simmer.
5. Add the remaining spices and cook until fragrant, a few minutes.
6. Add the yellow gravy and the cashew-onion paste. Cook over low heat, stirring continuously to prevent the spices sticking to the bottom of the pot.
7. Cook the sauce until it splits. Remove from heat, strain the whole spices and set aside.
For the chicken
1. Melt the butter in a pot. Add the ginger-garlic paste and cook until slightly brown.
2. Add chicken, salt, turmeric and coriander, and cook on high for 5 minutes.
3. Add coriander sauce. Simmer until the chicken is fully cooked.
4. Add yoghurt and simmer for 5 minutes.

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