Coriander Chicken Recipe- Cilantro Chicken Curry- Dhania Murg

The chicken pieces is cooked with the freshly ground mixture of coriander leaves, green chilies and cashew paste. It is very quick to prepare and tastes fabulous, and makes an awesome combo with chapati, naan or even with white rice. It is made in both gravy form as well as semi dry form. I often make the gravy version with some chapati or naan. If you ask me to pick my favorite chicken dish, this would be one of them. A tempting chicken recipe cooked with fresh coriander leaves and cashew nut paste, and it is not too spicy. The detailed recipe with step by step cooking pictures follows.


Coriander leaf is one of the most used and versatile herbs. It is considered as a aromatic herb also known as cilantro. The leaves are pungent, bitter and one of the most widely used aromatic herbs in the world. The leaves are widely used in salads and other cooked food. Nevertheless, it is preferable to add them to those Mexican, Caribbean, Indian or Thai dishes where they bring authenticity.


Tips-  Add ground cashew nut paste or almond paste for richer gravy. The vegetarian can substitute chicken with paneer or mushroom. This is a semi spicy dish, you can add more green chilies for extra hot. For making cashew paste, soak cashew nut in warm water for at least 45 minutes before grinding.


How to Make Coriander Chicken Recipe- Cilantro Chicken Curry- Dhania Murg

Grind coriander leaves and green chilies along with very little water to a fine paste and set aside for later use.

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Heat oil in a deep bottom pan/ kadai, splutter cumin seeds.


Add whole spices like cardamom, cloves, cinnamon stick and star anise. Saute for a couple of seconds.


Add ginger and garlic and saute for 2 minutes and so that raw smell will disappear.


Add shallots and onions, saute until onions turn translucent.

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Add tomatoes and combine well. Saute till tomatoes turns soft and tender.

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Add coriander powder and turmeric powder. Saute until the raw smell fully diminishes.

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Add chicken pieces and combine well.


Add curd and salt mix well.


Add half cup water and cover the pan with a lid, cook for 7 minutes.

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Add ground coriander paste mixture and mix well. Cover and cook for 5 more minutes.

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Pour cashew nut paste and combine well. Cook in low flame for 5 more minutes and off the flame.

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Serve hot along with chapati or naan.


Enjoy!! Happy cooking and stay healthy.


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