DHANIA MURGH

Serves: 6 people | Prep : 15 mins | Cooking : 30 mins

Health Hack: Use a full bunch of coriander along with the stalks rather than just picking the leaves, as stalks carry a lot of flavour. Also, make sure you wash the herbs well before using in the paste to ensure there is no grit.

Fresh Ingredients

Chicken - 1kg, thighs and drumsticks on the bone
Onion - ½ medium, finely chopped
Lemon Juice - 1 tbsp
Water - 300mls
Salt - to taste
Vegetable oil – 4 tbsp

Spices

Fresh coriander bunch – 120gms
Mint - handful leaves
Onion - 1 medium, peeled and quartered
Green chilli – 2, whole
Garlic - 7, large cloves peeled
Ginger - 20gms, peeled
Black peppercorns - 12
Coriander seeds - 1 tsp
Cumin seeds - 1 tsp
Cloves - 2
Cinnamon – 1-inch stick
Green cardamom - 6

Step 1

Marinate the chicken in lemon juice and salt.

Step 2

Blend together the ingredients for the paste, adding very little water if required, reserving a little coriander.

Step 3

Heat the oil in a non-stick saucepan and fry the onion until they go soft and are beginning to brown.

Step 4

Add the paste and cook for 10-12 minutes, stirring often over moderate heat.

Step 5

Once the sides of the paste leave oil, then stir in the chicken. Fry the chicken in the paste for 5-7 min before adding salt, water, and bringing to a boil. Cook on low heat. Simmer for 20 minutes with the lid on low heat and stir halfway through.