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.