Dhanery murg

Name: Dhanery murg
Cuisine: Indian
Ingredients: 500 gm Chicken with bone; 3 tbsp Whole coriander seeds; 1 Bunch Fresh coriander leaves; 1 tbsp Ginger Garlic paste; 3 Green chillies; 1 tsp Turmeric powder; 1 Onion Sliced; 2 Tomatos chopped; to taste Salt; Mustard oil for cooking

Preeti Nanda @cook_9633778

Chennai

When I made first time my family loves to eat this twice a week . It's my innovative chicken recipe . I am going to share this recipe with you all and if you are a chicken and coriander liver then definitely you love my innovative recipe.
Because of loads uses of dhaniya. I give the name "Dhanery Murg".
Dhanery Murg is another winter favourite in my home, just adding of few ingredients with chicken gives nice flavorful curry.
For few of you , it's difficult not to use more spice in this ; but believe me friends this will definitely give you a beautiful separate taste than regular ones. This curry will surprise you with it's original coriander flavour and finger licking gravy.

Preeti Nanda @cook_9633778

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Ingredients

500 gmChicken with bone
3 tbsp Whole coriander seeds
1 BunchFresh coriander leaves
1 tbspGinger Garlic paste
3Green chillies
1 tspTurmeric powder
1Onion Sliced
2Tomatos chopped
to tasteSalt
Mustard oil for cooking

Saved

Steps

1

Wash the chicken thoroughly, rub salt and turmeric over it and leave for 30 minutes on refrigerator.
Wash the coriander leaves, Hold the bouquet on stalks side at an angle with the leaves against the cutting board. Run your knife down the side of the bouquet to slice away the leaves.
Collect these leaves into a bowl and keep aside.
2

Cut the stalks into roughly collect in another bowl and keep a side.
Heat a frying pan without oil,along with coriander seeds and fry them over medium heat, stirring constantly.
Seeds are ready when the warm aroma is released. Remove in dry plate.
Grind into fine powder
Make two parts of this powder and keep aside.
3

Heat a frying pan with adding 3 tbsp of mustard oil remove the pan from heat add one part of coriander powder stir and keep aside this mixture.
Now In jar add one part of coriander powder, chopped coriander stalks, chopped green chillies, ½ tsp of salt and water blend into fine and smooth paste.
4

Heat mustard oil in a kadhai, add sliced onion saute for a while or fry till it become soft and translucent, no need to brown this.
Add tomato and marinated chicken along with the blended paste stir well cover and fry till the chicken starts absorbing these paste and give a brownish hues.
Add ½ cup of water stir, cover and cook.
Do this process several times of giving 5 minutes break. Or till the Chicken pieces are tender.
5

(Do not burnt chicken.
Do not add more water at one time.
Extra water will spoil the taste.
Use well marinated or tender chicken for this recipe.
Slow process gives a nice flavour).
6

Once done, remove from flame stir well add the mixture of mustard oil and coriander powder, coriander leaves over the curry now do not stir keep a spatula on middle of kadhai then cover the lid. Serve this as soon as possible.
Serve with plain rice, roti,naan, Chapattis or with paratha.