NO Onion, NO Tomato! The Easiest Dhaniya Chicken.
Forget the heavy base of onions and tomatoes—this One-Pot Dhaniya Chicken (Coriander Chicken) is a total game-changer. It’s a vibrant, 'chatpata' green curry that proves you don't need a tedious masala base to achieve incredible depth of flavour.
By skipping the tomatoes and onions, we let the fresh, zesty aroma of coriander and the creaminess of whisked curd take centre stage.
This recipe is the ultimate shortcut for busy weeknights: a...
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Blend coriander (with tender stems), ginger-garlic paste, green chillies, and salt with a little water into a smooth paste.
Add the chicken pieces to a bowl, pour in the prepared paste, and mix well. Marinate for at least 30 minutes; overnight is preferred for the best flavour.
Heat oil in a pan. Add the marinated chicken and sear on high heat until slightly golden on both sides to lock in the juices.
Cover and cook over medium heat until the chicken is 90% done, flipping occasionally.
Reduce the heat to low and add the whisked curd. Cook for 5–6 minutes until the gravy thickens and oil begins to separate.
Add lemon juice and slit chillies. Turn off the heat, cover, and let it rest for a few minutes so the flavours blend.
Garnish with chopped coriander, and serve hot with roti, paratha or as a starter.
Save the stems: Use tender coriander stems in your paste for maximum aroma.
Fresh is best: Use 6–8 garlic cloves and 1.5-inch ginger instead of paste for a punchier flavour.
Low heat for curd: Always whisk the curd and add it on low heat to prevent curdling.
Storage: Lasts 2 days in the fridge. Reheat gently with a splash of water.
Can I use boneless chicken?
Yes! Use thighs for juiciness or reduce cooking time for breast pieces.
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