Chicken curry is always a Bong favorite, the typical comfort food. So to play with whats so special, is often a risk, but I always believe in risks, rather than a boring sojourn. Kitchen is after all the innovation zone.

It had all begun with a large bunch of coriander leaves/cilantro, which had been picked up for green chutney. The green herbs had teased my mind a wee bit. And all this was way back during my college days, when cooking meant just about once in a fortnight, to try out maybe what I had seen on cookery shows on television. I thought, why not Chicken and Coriander, rather than just taking a few sprigs to garnish the quintessential chicken curry. The temptation was to create something without typing out the keywords, namely Coriander Chicken in our all favorite search engine. I decided to have my own spin on the herb and the bird. This particular curry for the bird, had become quite a hit, in my maternal home, but somehow, it just got lost in the pages of time, with me shifting so many cities, after college.

It was just another cold winter night in good old Kansas, when me and Deb were in our respective cosy corners of the twin couches. Comparing notes about our respective college days, suddenly, this particular recipe and the story came to mind, which I related nineteen to the dozen to him. How sweetly I had completely forgotten my own spin on Dhania Chicken. So we decided that it had to be this particular curry which would be the star in the next day's dinner menu. Why not? 

Its an ideal dinner menu,when the temperature dips down a bit. Dhania chicken goes really well with plain steamed basmati rice. Just ensure that the coriander leaves are fresh, and have not been wilting away in the freezer. A simple green salad of cucumbers, onions and tomatoes with a dash of salt and lemon juice, compliment Dhania Chicken really well. And cook it for someone you love, and the dish will surely turn out to be super tasty.


Chicken: 1 whole bird, cut into medium sized pieces: Skinned 
Cilantro/Coriander Leaves: 2 large bunches
Coriander Powder: 2 tbsp
Mustard Oil
Salt: to taste
Green Chilies: According to heat preferences
Onion: 1 large: Grated
Ginger-Garlic paste: 3-4 tbsp
Sugar: 1/2 tsp
Lime/lemon juice: 2 tbsp
Red Chili Powder: 1 tsp


Wash and clean the coriander leaves. Chop them with the green chilies, and with a little water, blend in an electric blender, until smooth.

Marinate the chicken with the ginger garlic paste for around an hour at least.

Heat mustard oil in a pan, and fry the grated onion, till they turn light golden brown.

Add the coriander powder and red chili powder and fry them for a couple of minutes. 

Then add the marinated chicken pieces, mix well and cook covered, till the chicken is almost half done.  

Add the cilantro/coriander leaf and chili paste,and mix it well. Do not add any water. Add the sugar and salt.

Cover and cook till chicken is fully cooked. The gravy should be coating the chicken pieces, and not be runny.

Turn off the heat and add the lime/lemon juice.

Bon Appetit !!

1 comment