Name: Cilantro Chicken Curry / Dhaniya Chicken
Prep time: 30 min
Cook time: 40 min
Total time: 1 h 10 min
Ingredients: 1 lb chicken pieces (bone-in or boneless); 1 large onion, finely chopped; 2 tomatoes, pureed; 1 tbsp ginger-garlic paste; 1½ cups fresh cilantro (coriander) leaves, chopped; 1 tbsp ghee or oil; 1 tsp cumin seeds; 1 tsp turmeric powder; 1 tsp coriander powder; 1 tsp garam masala; ½ tsp red chili powder; 1–1½ cups water or chicken stock; Salt to taste; Fresh cream or yogurt (optional); Lemon wedges for garnish

A fragrant, aromatic chicken curry cooked with fresh cilantro (coriander) and a blend of spices—light yet flavorful, making it a perfect dish for lunch or dinner.

Origin Cilantro Chicken Curry / Dhaniya Chicken

Dhaniya Chicken, or Cilantro Chicken Curry, is a popular dish in North India, especially in Punjabi and Mughlai cuisines. The generous use of cilantro gives the curry a fresh, herbaceous flavor, balancing the richness of the spices.

What I Love About This Recipe

It’s a vibrant, aromatic curry that brings together the earthy taste of chicken and the refreshing punch of cilantro. The curry is flavorful without being overly heavy, and it’s perfect with naan or rice

Also Read : Sheet Pan Hawaiian Chicken

Cilantro Chicken Curry / Dhaniya Chicken

Recipe by RecipeWikki

Servings

servings

Prep time

minutes

Cooking time

minutes

Calories

250

kcal

Ingredients

1 lb chicken pieces (bone-in or boneless)
1 large onion, finely chopped
2 tomatoes, pureed
1 tbsp ginger-garlic paste
1½ cups fresh cilantro (coriander) leaves, chopped
1 tbsp ghee or oil
1 tsp cumin seeds
1 tsp turmeric powder
1 tsp coriander powder
1 tsp garam masala
½ tsp red chili powder
1–1½ cups water or chicken stock
Salt to taste
Fresh cream or yogurt (optional)
Lemon wedges for garnish

Directions

Heat ghee or oil in a pan. Add cumin seeds and let them splutter.
Add chopped onions and sauté until golden brown.
Add ginger-garlic paste and sauté until aromatic.
Add pureed tomatoes, turmeric, coriander powder, red chili powder, and salt. Cook until oil separates from the masala.
Add chicken pieces and sauté until they turn white.
Add 1 cup of water or chicken stock, cover, and cook for 15–20 minutes, until chicken is tender.
Stir in chopped cilantro leaves and garam masala, cooking for an additional 5 minutes.
(Optional: add a splash of cream or yogurt for a creamy finish.)
Garnish with fresh cilantro leaves and serve with naan or rice.

Notes

You can also make this curry in a pressure cooker for a faster result.
For extra flavor, add a pinch of kasuri methi (dried fenugreek leaves) towards the end.
Adjust chili powder and spices to your preferred heat level.

Cilantro Chicken Curry