Dhonepata Murgi

Presenting Dhaniya Chicken (Cilantro Chicken)

Here is the recipe for one of my favorites!

Ingredients:

1. Chicken (obviously) :)
2. Cilantro (4 Bunches for 1 Kg Chicken)
3. Green Chilies (Minimum 2 hot chilies, maximum your wish)
4. Ginger (Ginger - Garlic Ratio should be 1:2)
5. Garlic (Usually add 10 -12 big garlic cloves but it depends on whether you like the flavor of garlic, if not you can add 4 - 5 garlic cloves)
6. Onion (It should be less. For 1 Kg chicken, slice 1 medium size onion)
7. Turmeric Powder (Just a Pinch)
8. Salt to taste
9. Refined oil (Three tablespoons)

Okay, let's start now!

• Wash Chicken
• Add salt, remember that you are going to add salt to curry as well, so do not add too much salt to marinate the chicken
• Add one tablespoon refined oil to chicken and set aside, just for 5 - 10 mins.
• Grind cilantro, chilies, ginger and garlic. You need not add much water while grinding these ingredients
• Now, add two tablespoons refined oil into cookware, add sliced onions, fry onions just for two mins, then add chicken, saute for 5 mins.
• Add, cilantro paste and mix it well
• Add salt 
• Add just a pinch of turmeric, literally just a pinch otherwise it will spoil the rich green color of the curry

Cover it with a lid and then forget it,not for ever!

It usually takes 20 mins to cook on low flame. No need to stir it, it will be just fine.

Last but not the least, this curry doesn't taste that good if it is watery. So, add water if you see it is completely dry. I generally avoid adding water.

That's why I prefer to keep the quantity of cilantro paste little more so that I do not need to add water later to get the adequate amount of curry.

This recipe goes well with Jeera Rice (Cumin Rice). Good Luck and enjoy the recipe!!

Let me know the result :)