Dhaniya Chicken masala हरे मसाले का धनिया चिकन हरा धनिया मुर्ग Chicken masala

Just the colour of this dish is enough to hook you right? I got so excited about making this recipe that I forgot to get the star ingredient!! Dhaniya bhool gaya :(

35-40 minutes
2-4
Indian
Dhaniya Chicken masala हरे मसाले का धनिया चिकन हरा धनिया मुर्ग Chicken masala Recipe - Ranveer Brar

Ingredients

For Paste

5-6 Garlic cloves, लहसुन

2 inch Ginger, peeled, अदरक

2 tbsp Peanuts, roasted, भुनी हुई मूंगफली

Salt to taste, नमक स्वादअनुसार

 

For Green Paste

2 cups fresh Coriander leaves, धनिया पत्ता

¼ cup Peanuts, roasted, भुनी हुई मूंगफली

Salt to taste, नमक स्वादअनुसार

¼ cup Oil, तेल

2-3 Green chillies, broken into half (less spicy) हरी मिर्च

 

For Marination

900 gms Chicken (drumstick, thigh) चिकन टंगड़ी

Prepared paste, तैयार किया हुआ पेस्ट

Prepared Green Paste, तैयार किया हुआ हरा पेस्ट

½ cup Curd, beaten, दही

Salt to taste, नमक स्वादअनुसार

 

For Tempering

1 ½ tbsp Oil, तेल

Marinated Chicken, मैरिनेटेड चिकन

1 cup Water as required, पानी

2 tsp Oil, तेल

 

For Garnish

Coriander sprig, धनिया पत्ता

Chili oil, मिर्च का तेल

Process

For Paste

  • In a mortar pestle, add garlic, ginger, peanuts, salt to taste.
  • Make a coarse mixture. Keep aside for further use.

 

For Green Paste

  • In a bowl, add coriander leaves, roasted peanuts, salt to taste, oil, green chillies.
  • Transfer it into a grinder jar and grind into a smooth paste and keep it aside for further use.

 

For Marination

  • In a large bowl, add chicken, prepared paste, prepared green paste, curd, salt to taste and marinate well and keep aside for further use.

 

For Tempering

  • In a shallow pot or handi, add oil once it’s hot, add marinated chicken and cook on medium flame for 10-15 minutes.
  • Add water and mix well. Cover it with a lid and cook until the chicken is tender and cook well.
  • Add oil and cook for 2-3 minutes.
  • Onces done, transfer it into a serving dish, garnish it with chili oil, coriander sprig and serve hot with roti.

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