January 11, 2017

Dhaniya Murgh Masala | Coriander Chicken Curry | Easy Chicken Curry Recipes For Roti&Chapathi

This is a simple yet spicy chicken masala which is cooked in fresh green cilantro leaves by adding some more spice powders.This curry is very tasty with roti,chapathi,puri or with mild spiced pulao also tastes great. Sauteing cilantro in oil enhances the flavor of the dish and for thickness you  can add cashew paste..
It is also gives a rich taste to the dish..You may need only 15-20 minutes to cook this so try this easy chicken curry and serve hot with chapathi.
Similar Recipes
CATEGORY- Chicken Curry | Chicken masala | Murgh Curry 
PREPARATION TIME- 15 MINUTES
COOKING TIME-30 MINUTES
 WHAT YOU NEED
10 number cashews (make into fine paste)
500 grams  (1/2 kg)-boneless chicken
1 bunch - coriander leaves
1/3 cup curd
2 tbsp GGP| garlic ginger paste
4 number green chilli
3 tbsp oil
 to taste salt
1/2 tea spoon turmeric powder
1 tea spoon cumin seeds
2 tea spoons red chili powder
1 tea spoon coriander powder
1  medium size onion
1 tea spoon chicken masala
HOW TO COOK
 grind cashews into a fine pasteif you are using and keep aside.Wash chicken twice,keep ready.Heat a non stick vessel with oil,add cumin seeds.Now add fresh chopped corinader leaves and saute for half minute in medium flame.Add garlic ginger paste,chopped onion and fry for a minute..Add in salt turmeric powder,red chili powder,coriander powder and cook for 2 minutes in low flame.Now add chicken and mix well.Add 1 cup of water and cook for 15 minutes by closing with lid. Then add curd,chicken masala,stir it and cook for 15 minutes,then turn off.stir in between in between to avoid burning. (If you are using cashew paste add after curd and cook.)Turn off then and serve hot with chapathi.

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