Dhania Murgh Makhani Recipe
Creamy and flavourful curry made with freshly ground coriander leaves that is pressure cooked till soft and juicy.
Dhania Murgh Makhani Recipe is a creamy Indian curry that is made with fresh coriander leaves in a thick spicy yogurt curry. All you need is some freshly bought coriander leaves that is ground with green chilies, ginger and garlic. The recipe can be made in one pot and is that simple and easy to make. The flavors blend really well into the chicken and is a perfect side dish or a main course for your Sunday meal. Sometimes we often use the day old coriander leaves to make of a quick chutney but this recipe helps you create a wonderful meal for your day.
Serve the Dhania Murgh Makhani along with garlic naan, steamed rice and a vegetarian subzi to go along with curry for your Sunday meal.
If you like this recipe, you can also try other Chicken recipes such as
10 M
35 M
45 M
4 Servings
Ingredients
- 300 grams Chicken drumstick , cut into small pieces
- 2 Potatoes (Aloo) , skin peeled and cubed
- 1 Cardamom (Elaichi) Pods/Seeds
- 2 inch Cinnamon Stick (Dalchini)
- 1 teaspoon Cumin seeds (Jeera)
- 1 Onion , sliced
- 1 teaspoon Turmeric powder (Haldi)
- 1 Lemon juice
- 1 tablespoon Garam masala powder
- 1 teaspoon Amchur (Dry Mango Powder)
- 1 cup Curd (Dahi / Yogurt)
- Salt , to taste To grind
- 2 Onions , sliced
- 1 Tomato , chopped
- 1/2 cup Coriander (Dhania) Leaves
- 1 inch Ginger , chopped
- 4 cloves Garlic
- 2 Green Chilli , chopped
How to make Dhania Murgh Makhani Recipe
To begin making the Dhania Murgh Makhani Recipe, we will wash the chicken pieces thoroughly and marinate with turmeric powder, salt and lemon juice in a bowl.
Heat pan with oil, add sliced onions and saute until it softens, add tomatoes and saute them as well until it is thoroughly mashed.
Switch off the heat once done and allow it cool down. Grind the sautéed onions and tomatoes along with coriander leaves, green chilli, garlic and ginger into a fine paste by adding some water.
Heat a pressure cooker with oil, add whole spice like cinnamon and cardamom pods and add a teaspoon of cumin seeds and allow it to crackle for few seconds.
Add sliced onions and saute until it softens. Add chopped potatoes, chicken, ground masala paste along with all the spice powders. Check for salt.
Saute for about 5 minutes until the masala is coated well. Add curd and give one last stir. If the water is not enough for the chicken to cook, add about 1 cup water and pressure cook it for 4 whistle until done.
Serve the Dhania Murgh Makhani along with garlic naan, steamed rice and a vegetarian subzi to go along with curry for your Sunday meal.
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