By: Payal
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Dhaniya Murgh is a delicious, creamy gravy dish made with chicken, assorted masalas, fresh coriander, and yogurt. This chicken curry is perfect for any time.
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1200 gm chicken thigh, boneless
1 cup ghee
5 Tbsp ginger, chopped
5 Tbsp green chilli, chopped
3 Tbsp ginger garlic paste
Salt to taste
1 Tbsp turmeric powder
1 1/2 Tbsp cumin powder
2 1/2 Tbsp coriander powder
1 1/2 Tbsp deggi mirch
1 Tbsp yellow chilli powder
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1 1/2 Tbsp kasoori methi (dried)
1 1/2 liter chicken stock
1 1/2 cup yoghurt
3/4 cup brown onions
1/2 cup bhunna masala
1 cup fried cashewnut paste
2 Tbsp coriander seeds
3/4 cup green coriander (with roots)
1 Tbsp garam masala powder
1 Tbsp green cardamom powder
11/2 cup fresh cream
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Clean and trim the chicken. Heat ghee in a lagan. Add ginger, chilli, and ginger garlic paste, and fry. Add the chicken and sauté well till browned.
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Add salt, turmeric, cumin powder, coriander powder, deggi mirch, yellow chilli, and kasoori methi.
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Add some chicken stock and cook the mixture. Remove the chicken when the mixture dries up and keep warm.
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Now, add yoghurt, brown onions, bhunna masala, cashewnut paste, pounded coriander seeds, and coriander roots. Cook till masala releases oil.
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Now add the chicken and chicken stock, and cook on a slow flame till chicken is done.
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Add garam masala powder and green cardamom powder. Finish with cream and coriander seeds. Serve hot with butter naan.
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