Coriander Chicken (Dhania Chicken)

Recipe by
Total Time:
1 hour 10 minutes
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Stewed Recipe
Difficulty: Easy

Coriander Chicken recipe - referred prominently as Dhania Chicken is a delicious curry from Bengali cuisine. Unlike other chicken curries, it is much easier to prepare and involves a diverse range of aromatic spices and herbs from our very own Indian kitchen. The fine blend of market-fresh coriander leaves, mint leaves and yogurt makes the yummy green chutney which when added to the gravy gives a special flavour and a memorable taste to this finger-licking side dish.  

Make sure you check the consistency of the gravy at every step of your cooking process, a thick consistency being the crowd favourite. This Dhania Chicken is an amazing combo when served with roti or naan.

Recipe courtesyWah Sush Kitchen

Take a look at more Curries Recipes. You may also want to try Soya Urundai Kuzhambu, Valache Birde(Sprouted Beans in Coconut Gravy) , Chettinad Meen Kozhambu(Fish Curry) , Chettinad Kathrikai Ketti Kozhambu

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  • 800 g - Chicken, curry cut
  • 1 - Onion, large thinly sliced
  • Green chillies as per taste
  • 1 Tsp - Ginger garlic paste
  • 1 Tsp - Turmeric powder
  • 1 tsp - Coriander Powder
  • 1 Tsp - Cumin powder
  • 1/2 Tsp - Pepper powder
  • 1 Tsp - Garam masala powder
  • Salt as per taste
  • Oil for cooking
  • 1 Tsp - Cumin seeds
  • 1 - Tomato, chopped
  • 1 bunch - Coriander leaves
  • 1 bunch - Mint leaves, shredded
  • 2 Tbsp - Yogurt

How to Make Coriander Chicken (Dhania Chicken)

  • Marinate the chicken with salt, turmeric, and oil. Keep aside.
  • Heat 2 tbsp of oil in a kadai, splutter cumin seeds.
  • Add the onion and green chillies, saute until onions turn translucent.
  • Add the ginger garlic paste and saute for 2 minutes.
  • Add the marinated chicken, fry until the colour of the chicken changes.
  • In a small mixing bowl add the chopped tomatoes, coriander powder, cumin powder, and pepper powder. Add a little water and prepare the paste.
  • Add this paste to the chicken. Fry until oil oozes out.
  • In the mean time, prepare the green chutney.
  • In a grinder, add the coriander leaves and the mint leaves. Add 2 tbsp of yogurt. Grind this to a fine paste.
  • Once the oil starts oozing out of the chicken, add the green chutney and fry for 5 to 10 minutes on low flame. Cover and cook, stir from time to time so that the chicken doesn't get burnt.
  • After 8 minutes check for the salt and consistency of the gravy. Adjust the consistency of the gravy by adding little water if you want the gravy to be thin.
  • Add the garam masala powder, cover and cook for 1 more minute. Turn off heat.
  • Serve hot with bread, roti, naan or rice.