Monday, 24 November 2014

Murg Dahi Dhaniya Korma / Chicken in cilantro yogurt sauce

Chicken cooked in a delicious cilantro yogurt sauce. Packed with the goodness of greens and easy to make. This gravy is creamy, mildly spiced and bursting with freshness from the mint and cilantro leaves. Caramelized red onions add a nice flavor to the dish. Serve it with roti / naan /steamed rice/ pilaff.


  • 500 Grams boneless chicken pieces
  • 2 Tablespoon vegetable oil
  • 1 Large red onion chopped finely
  • 1 inch ginger piece chopped finely
  • 4 Garlic cloves crushed and then chopped finely
  • 1 Cup plain natural yogurt / curd
  • 2 Tablespoons coriander powder
  • 1 Tablespoon fresh cream
  • Salt to taste

To grind

  • 10 shallots
  • 1/2 cup tightly packed cilantro leaves
  • 10 mint leaves
  • 2 or 3 Green chillies
  • 1/2 Teaspoon Cumin Seeds
  • 1 Teaspoon whole black peppercorns


1. Add all the ingredients listed under 'To Grind' in a food processor and grind it to fine paste. I did not add water while grinding. You can use 1 or 2 tablespoons of water if required
2. Wash chicken pieces and set aside
3. In a pan, heat oil. When the oil is hot, add chopped red onions and fry until they are soft
4. Then add ginger and garlic and fry until the garlic turns light golden
5. Add the ground green paste ( from step number 1) and give it a nice stir
6. Sprinkle 1/2 teaspoon salt and simmer for 5 to 8 minutes until all the in the ground paste evaporates and oil starts leaving from the mixture
7. Add coriander powder and fry nicely for a minute
8.Increase the heat settings to high and add the yogurt. Stir continuously for 2 to 3 minutes after adding yogurt
9. Once the yogurt gets absorbed and the gravy thickens, add the chicken pieces and fry them on high flame for 2 to 3 minutes
10. Add 1 cup water to the chicken , season with salt and let the chicken cook for 15 to 20 minutes until the chicken is cooked through
11. Finally add fresh cream. Cook for a minute more and switch off the flame
12. Garnish with chopped cilantro leaves and serve hot with roti / naan / plain rice

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