Coriander Chicken Curry

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A rich, flavorful chicken curry doesn’t need a long ingredient list to taste spectacular. This easy, creamy coriander chicken is a total game-changer. Packed with the freshness of aromatic green herbs and made velvety smooth with a simple yogurt-and-onion base, this dish comes together with minimal effort. Because it completely skips the tomatoes, the bright, clean flavours of the fresh herbs truly get to shine. It is a fantastic, fuss-free weekday meal or a crowd-pleasing weekend dinner that pairs beautifully with hot rotis or rice. Let's dive into how to make this vibrant green chicken curry at home!

chicken, cut into pieces

green chillies green chillies, or to taste

coriander leaves and tender stalks, loosely packed

ghee (clarified butter)

black cardamom black cardamom

Calories306.3kcal (15.31%)

Step 1

In a mixing bowl, combine the chicken pieces, yogurt, salt, and black pepper.

Step 2

Cover and let it marinate for at least 30 minutes (refrigerate if marinating longer).

Step 1

Heat 2 tbsp oil in a pan over medium heat. Add the sliced onions and sauté until soft and translucent.

Step 2

Add the ginger, garlic, green chillies, and salt. Sauté for 2–3 minutes until fragrant and the raw smell disappears.

Step 3

Stir in the fresh coriander leaves and tender stalks. Toss for about 1 minute, just until the leaves wilt, then immediately remove from heat to preserve the bright colour.

Step 4

Allow the mixture to cool completely, then blend into a smooth thick paste. Set aside.

Step 1

Heat ghee in a heavy-bottomed pot or wok over medium heat.

Step 2

Add the cloves, black cardamom, and cinnamon and sauté for a few seconds until fragrant.

Step 3

Add the marinated chicken along with its yogurt marinade. Sear for 3-4 minutes, stirring occasionally until chicken changes colour and turns opaque.

Step 4

Add the prepared onion-coriander paste and stir well to coat the chicken pieces.

Step 5

Pour in the hot water and stir. Bring to a gentle simmer, cover with a lid, and cook on low heat until the chicken is tender and the gravy reaches a creamy consistency.

Step 6

Sprinkle garam masala and mix well.

Step 1

Serve hot alongside fluffy jeera rice, steamed rice, or Indian breads like roti, butter naan, and lachha paratha.

Calories306.3kcal (15.31%)

Use the Tender Stalks Too Two cups of loosely packed coriander goes in, stalks included. The stalks carry more concentrated flavour than the leaves and deepen the green. Discard only the thick woody ends

Wilt for One Minute, Then Off the Heat The coriander goes in with the sautéed aromatics for about a minute, just until it collapses. Longer and the chlorophyll breaks down, taking the bright green with it.

Cool Before Blending A hot mixture keeps cooking in the blender jar and turns the paste olive-brown. Let it reach room temperature first. That's 15 minutes well spent.

A Regular Mixer-Grinder Is Enough No high-powered blender needed. Blend without water if you can, since the onions release plenty. Add a tablespoon at a time only if the blades stall

Fresh Coriander Has No Substitute Ghee can become oil and the black cardamom can go. But dried coriander leaf or ground coriander seed will not work here — different flavour, none of the colour. You can swap up to half a cup for fresh mint.

Overnight Marination Beats 30 Minutes Thirty minutes does the job. Overnight in the fridge tenderises properly and lets the pepper penetrate. The green paste can be made a day ahead under a film of oil

Skipping Tomato Is Deliberate Tomato brings acidity and its own strong flavour, both of which would compete with the herbs. The yogurt supplies enough tang on its own

Serve It With Something Plain Steamed rice, jeera rice or simple rotis suit this better than heavily flavoured breads. Serve hot, as the gravy thickens on cooling.

Can I use dried coriander instead of fresh?

No. Dried coriander leaf and ground coriander seed are different flavours entirely and give you none of the green colour. This recipe only works with fresh ingredients

How long should I marinate the chicken?

Thirty minutes minimum. Overnight, refrigerated, is noticeably better for both tenderness and flavour.

Can I substitute green chillies with red chili powder?

You can, but expect a duller colour and a different heat. Green chilli is sharper and fresher; red powder is rounder and will tint the green paste.

What can I serve this curry with?

Roti, naan, paratha, jeera rice or plain steamed rice. Keep the accompaniment simple so the herbs come through.

Can I make this curry ahead of time?

Yes, up to 2 days refrigerated. The flavour deepens but the green fades slightly. Stir in a handful of fresh coriander when reheating.

Can I make this dairy-free?

Yes. Swap the 1/2 cup curd for thick coconut yogurt and the ghee for a neutral oil. Coconut yogurt suits the herbs well. Give it the full overnight marination, as plant yogurt tenderises less.

Can I use boneless chicken?

Yes — boneless thigh over breast, with the covered cooking time cut to 12–15 minutes. Bone-in gives a richer gravy because the bones release collagen into the sauce.

Cook with Chefadora AI

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chicken, cut into pieces

green chillies green chillies, or to taste

coriander leaves and tender stalks, loosely packed

ghee (clarified butter)

black cardamom black cardamom

Calories306.3kcal (15.31%)

Step 1

In a mixing bowl, combine the chicken pieces, yogurt, salt, and black pepper.

Step 2

Cover and let it marinate for at least 30 minutes (refrigerate if marinating longer).

Step 1

Heat 2 tbsp oil in a pan over medium heat. Add the sliced onions and sauté until soft and translucent.

Step 2

Add the ginger, garlic, green chillies, and salt. Sauté for 2–3 minutes until fragrant and the raw smell disappears.

Step 3

Stir in the fresh coriander leaves and tender stalks. Toss for about 1 minute, just until the leaves wilt, then immediately remove from heat to preserve the bright colour.

Step 4

Allow the mixture to cool completely, then blend into a smooth thick paste. Set aside.

Step 1

Heat ghee in a heavy-bottomed pot or wok over medium heat.

Step 2

Add the cloves, black cardamom, and cinnamon and sauté for a few seconds until fragrant.

Step 3

Add the marinated chicken along with its yogurt marinade. Sear for 3-4 minutes, stirring occasionally until chicken changes colour and turns opaque.

Step 4

Add the prepared onion-coriander paste and stir well to coat the chicken pieces.

Step 5

Pour in the hot water and stir. Bring to a gentle simmer, cover with a lid, and cook on low heat until the chicken is tender and the gravy reaches a creamy consistency.

Step 6

Sprinkle garam masala and mix well.

Step 1

Serve hot alongside fluffy jeera rice, steamed rice, or Indian breads like roti, butter naan, and lachha paratha.

Calories306.3kcal (15.31%)

Use the Tender Stalks Too Two cups of loosely packed coriander goes in, stalks included. The stalks carry more concentrated flavour than the leaves and deepen the green. Discard only the thick woody ends

Wilt for One Minute, Then Off the Heat The coriander goes in with the sautéed aromatics for about a minute, just until it collapses. Longer and the chlorophyll breaks down, taking the bright green with it.

Cool Before Blending A hot mixture keeps cooking in the blender jar and turns the paste olive-brown. Let it reach room temperature first. That's 15 minutes well spent.

A Regular Mixer-Grinder Is Enough No high-powered blender needed. Blend without water if you can, since the onions release plenty. Add a tablespoon at a time only if the blades stall

Fresh Coriander Has No Substitute Ghee can become oil and the black cardamom can go. But dried coriander leaf or ground coriander seed will not work here — different flavour, none of the colour. You can swap up to half a cup for fresh mint.

Overnight Marination Beats 30 Minutes Thirty minutes does the job. Overnight in the fridge tenderises properly and lets the pepper penetrate. The green paste can be made a day ahead under a film of oil

Skipping Tomato Is Deliberate Tomato brings acidity and its own strong flavour, both of which would compete with the herbs. The yogurt supplies enough tang on its own

Serve It With Something Plain Steamed rice, jeera rice or simple rotis suit this better than heavily flavoured breads. Serve hot, as the gravy thickens on cooling.

Can I use dried coriander instead of fresh?

No. Dried coriander leaf and ground coriander seed are different flavours entirely and give you none of the green colour. This recipe only works with fresh ingredients

How long should I marinate the chicken?

Thirty minutes minimum. Overnight, refrigerated, is noticeably better for both tenderness and flavour.

Can I substitute green chillies with red chili powder?

You can, but expect a duller colour and a different heat. Green chilli is sharper and fresher; red powder is rounder and will tint the green paste.

What can I serve this curry with?

Roti, naan, paratha, jeera rice or plain steamed rice. Keep the accompaniment simple so the herbs come through.

Can I make this curry ahead of time?

Yes, up to 2 days refrigerated. The flavour deepens but the green fades slightly. Stir in a handful of fresh coriander when reheating.

Can I make this dairy-free?

Yes. Swap the 1/2 cup curd for thick coconut yogurt and the ghee for a neutral oil. Coconut yogurt suits the herbs well. Give it the full overnight marination, as plant yogurt tenderises less.

Can I use boneless chicken?

Yes — boneless thigh over breast, with the covered cooking time cut to 12–15 minutes. Bone-in gives a richer gravy because the bones release collagen into the sauce.

About Coriander Chicken Curry

Ingredients to Make Coriander Chicken Curry

For Marinating the Chicken

For the Green Paste

For the Curry Base