Dhaniya Murgh
Chicken curry dominated by fresh coriander (dhaniya), creating a vibrant green, herb-forward dish.
Preparation
Cut chicken into small pieces, wash and keep
Whip doi (curd) with red chilli powder, coriander powder and salt.
Cooking
Heat oil in a kadhai. Add cinnamon, cardamom, and cloves. Fry for 30 seconds or till seeds begin to Add ginger, and garlic. Saute on medium heat for about 15-20 seconds and add tomato. Fry for 4-5 minutes till oil separates.
Add whipped doi (curd) mixed with the masala powders and fry on medium heat for 2 minutes.
Add chicken pieces. Mix and fry for further
Add 1/2 cup warm water and simmer for 10-12 minutes until chicken is cooked.
Add dhaniya/cilantro, mix and remove from
Serving Suggestions
Serve with rice or with rotis/naan.
Estimated Nutrition
ApproximatePer serving - based on typical ingredient amounts
Please note: These are rough estimates calculated from typical ingredient amounts in traditional Bengali recipes. Actual values may vary significantly based on specific ingredients, quantities, cooking methods, and portion sizes used. For precise nutritional information, please consult a nutritionist or use measured ingredients with a nutrition calculator.
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