Creamy Coriander Chicken Curry!

by Leena Kohli (@leenakohli)
Prep Time
1hr 30min
Cook Time
Total Time
2hr 10min

Creamy Coriander Chicken Curry is a flavourful dish with tender grilled chicken in a creamy sauce made from fresh coriander, yogurt, cream and spices. It is easy to prepare and is perfect for a cozy family dinner or a delicious lunch. Pair it with your favourite bread, naan or roti for a comforting meal. 


5 Servings
  • 1piece
    whole chicken (curry-cut )
  • 4tbsp
    ghee (divided)
  • 15
  • 1/2cup

For Marination

  • 1tsp
    Salt (divided)
  • 1/2tbsp
    Black Pepper
  • 1tbsp
    Ginger Garlic paste
  • 1tbsp

For Green Paste

  • 1
    Coriander bunch
  • 5
    Garlic pods
  • 1in
  • 2
    Green Chillies (medium-hot)
  • 2tbsp

For Yogurt Mixture

  • 1 1/2cup
  • 1tbsp
    Coriander powder
  • 1tsp
    Garam masala
  • 1tsp
    Cumin powder
  • 1/4tsp
    Nutmeg powder
  • 1tsp
    Turmeric Powder
  • 3tbsp
  • 1
    Bay leaf
  • 1tsp
    Black Peppercorns
  • 6
    Green Cardamoms
  • 2cup
  • 1tbsp
    Dry Fenugreek Leaves (Kasuri Methi)
  • Salt as per taste


  1. Soak the cashews in milk until they become soft. Grind them into a paste and set aside.

  2. Marinate the chicken pieces with salt, black pepper, ginger garlic paste and ghee. Mix well and refrigerate for at least an hour (preferably 4-5 hours for better flavour absorption)

  3. Grind coriander leaves, garlic, ginger piece, and green chillies with oil in a mixer grinder to form a smooth paste. Add water if needed. Set the green paste aside.

  4. Add the green paste to the yogurt in a mixing bowl.

  5. Add coriander powder, garam masala powder, cumin powder, nutmeg powder, turmeric powder and cream to the yogurt mixture. Mix well and set aside.

  6. Add 5-6 tbsp of yogurt-green paste mixture to the marinated chicken, reserving the leftover mixture for later use). Mix well and set aside.

  7. Heat a tbsp of ghee in the grill pan over medium-high heat.

  8. Place the marinated chicken on the hot grill pan and sear it, flipping occasionally, until it turns slightly golden brown from both sides. (cook until it reaches 80% doneness). Set aside.

  9. Heat 2 tbsp ghee in a wok over medium-high heat.

  10. Add bay leaf, black peppercorns, cloves and green cardamoms to the wok. Let them crackle.

  11. Add the reserved yogurt-green paste mixture to the wok and mix well. Stir for 4-5 minutes until the gravy slightly thickens.

  12. Add the grilled chicken, cashew paste, kasuri methi and salt to the wok. Mix well and cook for 3-4 minutes.

  13. Add water to the wok and bring it to a boil. Cover the wok with a lid and simmer for 10-15 minutes until the chicken is tender and the ghee releases to the surface.

  14. Check the seasoning and adjust according to taste.

  15. Serve hot with naan or roti.

Tips & Tricks

  1. Adjust the amount of ghee according to your dietary preferences or can use just oil instead of ghee.

  2. You can use almond paste instead of cashew paste.

  3. Feel free to adjust the salt and spices according to your taste.

  4. The number of servings will depend on the portion size you serve.

Leena Kohli
Recipe by

Leena Kohli


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