How to make Dhaniya Murgh -
The fresh flavour of coriander leaves will satiate any palate
This recipe is from FoodFood TV channel & has featured on Sanjeev Kapoor Kitchen.
Main Ingredients : Boneless chicken leg, Green chilli-fresh coriander paste
Cuisine : Indian
Course : Snacks and Starters
For more recipes related to Dhaniya Murgh checkout Reshmi Murgh Tikka, Noodle Wrapped Chicken, Afghani Chicken Tikka - SK Khazana, Tandoori Chicken Burger-SK Khazana . You can also find more Snacks and Starters recipes like Cajun Potatoes Double Egg Chicken Roll Mug Dhokla - SK Khazana Ham and Cheese Sandwich
Dhaniya Murgh Recipe Card
History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines. The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions.
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.
Prep Time : 26-30 minutes
Cook time : 16-20 minutes
Serve : 4
Level Of Cooking : Easy
Taste : Spicy
Ingredients for Dhaniya Murgh Recipe
Boneless chicken leg , cut into 2 inch pieces 400 grams
Green chilli-fresh coriander paste 2 1/2 tablespoons
Low fat yogurt 1/2 cup
Ginger-garlic paste 1 tablespoon
Turmeric powder 1/2 teaspoon
Salt to taste
Garam masala powder 1
Gram flour (besan) 2 1/2 tablespoons
Lemon 1/2
Chaat masala 1/2 teaspoon
Micro greens to garnish
Onion rings to serve
Cherry tomatoes , halved to garnish
Lemon wedges to garnish
Method
Step 1
Take yogurt, ginger-garlic paste, turmeric powder, green chilli-coriander paste, salt, garam masala powder and gram flour in a bowl and whisk till smooth.
Step 2
Add chicken pieces and mix well. Squeeze the juice of lemon into the bowl and mix well. Add chaat masala and mix well and set aside to marinate for 10-15 minutes.
Step 3
Preheat air fryer to 200º C.
Step 4
Place the chicken pieces in the air fryer basket and air fry for 7-8 minutes. Lower the temperature to 170˚C and air fry for 8-10 minutes.
Step 5
Take the chicken out of the air fryer and arrange on a serving dish.
Step 6
Garnish with microgreens and serve hot with onion rings, cherry tomatoes and lemon wedge.
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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.
