Dhania chicken might be one of the best chicken dishes I have ever eaten. Needless to say, I’m not in the estimated 10% of people for whom coriander (or cilantro) tastes like soap.
You’ll know who you are… and whether this dish is for you.
Dhania chicken (green coriander chicken)
- 3″ piece of ginger, peeled and chopped
- 5 cloves garlic, peeled and chopped
- 1/4 tsp salt
- 2 tsp lemon juice
- 8 bone-in chicken pieces, skinned
- 1 medium tomato, chopped
- 100g coriander leaves and thin stems
- 2-3 green chillies, chopped (or to taste)
- 1 tsp tomato purée
- 3/4 tsp salt
- 3 Tb sunflower oil
- 250ml plain yogurt
- In a mini-chopper, blend together the ginger, garlic, 1/4 tsp of salt, lemon juice with 2 Tb of water until smooth.
- Place the chicken pieces in a plastic box or large ziplock bag. Pour over the marinade and mix well. Leave in the fridge for up to 24 hours.
- Blend together the tomato, coriander, chillies, tomato purée, 3/4 tsp salt and 2 Tb water until smooth.
- Heat the oil in a large, lidded frying pan over high heat. Add the chicken pieces with their marinade and cook until the chicken is browned on all sides, about ten minutes.
- Add the tomato mixture, and cook until it is thick and clinging to the chicken.
- Stir in the yogurt and cook another five minutes.
- Cover, reduce the heat to low, and cook for another 10 minutes, or until the chicken is tender, stirring occasionally. Add a bit of water if the sauce looks like it is getting too dry.