Dhaniya Chicken Recipes

DHANIYA CHICKEN

Dhaniya Chicken image

Supriya's family are from Secunderabad in the state of Andhra Pradesh. This is one of Supriya's mother's traditional recipes. I have not tried it yet but plan to very soon.

Provided by Sageca

Categories Chicken

Time 3h

Yield 8 serving(s)

Number Of Ingredients 11

Ingredients

10 medium size chicken pieces
1 bunch coriander leaves
8 garlic cloves
6 green chilies
4 teaspoons of thick plain low-fat yogurt
salt
butter
3 cardamoms
1 cinnamon stick
4 cloves
1/4 teaspoon cumin

Steps:

Clean and wash chicken pieces thoroughly.
Take the coriander leaves, garlic cloves and green chillies and grind to paste in the mixer.
To the above paste, add yoghurt,salt to taste and mix.
Now marinate the chicken pieces in the above marinade for 45 minutes.
In a pan add butter, when butter is hot add the cardamom), stick of cinnamon, cloves and cumin. Fry for few minutes.
Now add the chicken and cook till done under a closed lid, on slow fire.
Serve hot with chappathi or rice.

CORIANDER LEMON CHICKEN

Coriander Lemon Chicken image

A mild Indian dish with lots of flavor, the original recipe from Madhur Jaffrey calls for chicken parts, if you use those buy a bit more chicken and adjust the cooking time. Found this recipe about 20 years ago and it has become one of our favorites.

Provided by PetsRus

Categories Curries

Time 1h

Yield 6 serving(s)

Number Of Ingredients 14

Ingredients

2 lbs skinless chicken breasts or 2 lbs skinless chicken thighs, cut in large chunks
6 tablespoons vegetable oil
5 cloves finely chopped garlic
1 tablespoon fresh grated ginger, mixed with
4 tablespoons water
7 ounces fresh coriander leaves, washed and very finely chopped
1 finely chopped and deseeded green chili pepper
1/4 teaspoon cayenne pepper
2 teaspoons ground cumin
1 teaspoon ground coriander
1/2 teaspoon ground turmeric
salt
5 fluid ounces water
2 tablespoons lemon juice

Steps:

Heat the oil and brown the chicken, you might have to do that in batches, remove from the pan with a slotted spoon and set aside.
Add the garlic to the same oil, when that starts to brown lower the heat to medium and add the ginger/water mix, fry this for 1 minute Then add: coriander, chili, cayenne, cumin, coriander, turmeric and salt, cook for another minute and mix well.
Return the chicken to the pan, with the accumulated juices, add the water and the lemon juice.
Stir, bring to the boil, and then cover and simmer on a low heat for 15 minutes, depending what chicken meat is used.
When cooked and you find the sauce too thin, uncover the pot and reduce the sauce by using some higher heat.

Nutrition Facts : Calories 316, Fat 18, SaturatedFat 2.7, Cholesterol 97.1, Sodium 194.9, Carbohydrate 4.4, Fiber 1.5, Sugar 0.9, Protein 33.5

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