Coriander Chicken Curry

Cook with Chefadora AI

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...

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%)

Using both coriander leaves and tender stalks gives the curry a deeper flavor and a beautiful green color.

Can I use dried coriander instead of fresh?

Fresh coriander leaves and stalks are essential for this recipe as they provide the vibrant green color and fresh flavor. Dried coriander won't give the same result.

How long should I marinate the chicken?

Marinate the chicken for at least 30 minutes to allow the flavors to penetrate. You can marinate it longer, up to overnight, for even better results.

Can I substitute green chillies with red chili powder?

Yes, you can use red chili powder instead of green chillies, but it will alter the flavor and color of the dish slightly.

What can I serve this curry with?

Serve it with roti, naan, paratha, jeera rice, or plain steamed rice for a complete meal.

Can I make this curry ahead of time?

Yes, you can prepare the curry ahead of time and reheat it before serving. The flavors often deepen after resting.

Cook with Chefadora AI

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%)

Using both coriander leaves and tender stalks gives the curry a deeper flavor and a beautiful green color.

Can I use dried coriander instead of fresh?

Fresh coriander leaves and stalks are essential for this recipe as they provide the vibrant green color and fresh flavor. Dried coriander won't give the same result.

How long should I marinate the chicken?

Marinate the chicken for at least 30 minutes to allow the flavors to penetrate. You can marinate it longer, up to overnight, for even better results.

Can I substitute green chillies with red chili powder?

Yes, you can use red chili powder instead of green chillies, but it will alter the flavor and color of the dish slightly.

What can I serve this curry with?

Serve it with roti, naan, paratha, jeera rice, or plain steamed rice for a complete meal.

Can I make this curry ahead of time?

Yes, you can prepare the curry ahead of time and reheat it before serving. The flavors often deepen after resting.

Coriander Chicken Curry

About Coriander Chicken Curry

Ingredients to Make Coriander Chicken Curry

For Marinating the Chicken

For the Green Paste

For the Curry Base