How to make DHANIYA CHICKEN - skk -
Chicken pieces cooked in coriander green chilli paste along with some other Indian spices. A must try for its refreshing flavour
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Chicken (चिकन), Fresh coriander leaves (ताज़ा हरा धनिया)
Cuisine : Indian
Course : Main Course Chicken
For more recipes related to DHANIYA CHICKEN - skk checkout Chicken Tetrazini, Chicken Manchurian, Lemon Chicken, Nimboo Dhania Murgh . You can also find more Main Course Chicken recipes like Green Sukka Chicken Jacket Chicken Chengfu Chicken Lemon Chicken
DHANIYA CHICKEN - skk Recipe Card
Hindi: murgh
Be a kid or a teenage or an adult or an oldie, chicken lovers trend all over the world at all times! One meat that is a favourite of all beyond belief! When cooked, it can be presented in many guises. Sauté it, fry it, toss it, bake it, steam it – eat it the way you want to. Whatever its form may be upon being cooked, its flavour may change but its flesh remains high in protein, low in fat and can be digested easily.
Prep Time : 11-15 minutes
Cook time : 21-25 minutes
Serve : 4
Level Of Cooking : Easy
Taste : Mild
Ingredients for DHANIYA CHICKEN - skk Recipe
Chicken cut into 1 inch pieces on the bone 750 grams
Fresh coriander leaves A handful
Ginger chopped 1 teaspoon
Green chillies chopped 1/2 teaspoon
Yogurt 2 tablespoons
Oil 2 tablespoons
Bay leaves 2
Green cardamoms 6
Cloves 5
Black peppercorns 1 teaspoon
Green chillies slit 2
Medium onions sliced 2
Garlic chopped 1 tablespoon
Refined flour 2 tablespoons
Turmeric powder 1/4 teaspoon
Garam masala powder 1 teaspoon
Salt to taste
Fresh coriander leaves chopped 2 tablespoons
Lemon juice 1/2 tablespoon
Fresh coriander sprig to garnish
Method
Step 1
Blend together coriander leaves, ginger, green chillies and yogurt to a smooth paste.
Step 2
Heat oil in a deep non-stick pan, add bay leaves, green cardamoms, cloves, black peppercorns, green chillies, onions and garlic, mix and sauté till onions turns translucent. Cover and saute till light golden.
Step 3
Add chicken, 1 tablespoon refined flour, turmeric powder, garam masala powder and salt, mix well, cover and cook for 2 minutes.
Step 4
Add 1 tablespoon refined flour and mix well. Add the ground coriander leaf paste. Rinse the blender jar with 2 cups water and add to the chicken mixture, mix well, cover and cook till the chicken is fully done.
Step 5
Add coriander leaves and lemon juice and mix well.
Step 6
Transfer into a serving bowl, garnish with coriander sprig and serve hot.
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
