DHANIA MURGH

DHANIA MURGH
Nidhi
by Nidhi
Chicken cooked in a delicious and fragrant paste made with lots of fresh coriander, a hint of mint and whole spices. Perfect served with steamed rice or roti.

Serves: 6 people

Prep : 15 mins

Cooking : 30 mins

Health Hack: Chicken is a great source of minerals, vitamins and protein. Coriander provides a good boost of green carotenoids (a group of A vitamins) along with vitamin C and fibre. The spices add anti-bacterial qualities to the dish enhancing the nutritive value as well as flavour of the dish.

Fresh Ingredients

  • Chicken - 1kg, thighs and drumsticks on the bone
  • Onion - ½ medium, finely chopped
  • Lemon Juice -1 tbsp
  • Water - 300mls
  • Salt - to taste
  • Vegetable oil – 4 tbsp

Fresh Ingredients (FOR PASTE):

  • Fresh coriander bunch – 120gms
  • Mint - handful leaves
  • Onion - 1 medium, peeled and quartered
  • Green chilli – 2, whole
  • Garlic - 7, large cloves peeled
  • Ginger - 20gms, peeled
  • Black peppercorns - 12
  • Coriander seeds - 1 tsp
  • Cumin seeds - 1 tsp
  • Cloves - 2
  • Cinnamon – 1inch stick
  • Green cardamom - 6

Spices For Rice

    Cooking Instructions

    • Marinate the chicken in lemon juice and salt.
    • Blend together the ingredients for the paste adding very little water if required, reserving a little coriander.
    • Heat the oil in a non-stick saucepan and fry the onion until they go soft and are beginning to brown.
    • Add the paste and cook for 10-12 minutes, stirring often over a moderate heat.
    • Once the sides of the paste leaves oil then stir in the chicken. Fry the chicken in the paste for 5-7 min before adding salt, water and bringing to a boil. cook on a low heat. Simmer for 20 minutes with the lid on a low heat and stir half way through.
    • Chop the reserved coriander and stir in. Serve with any flat bread or rice.

    Nutritional Info

    Nutrition
    Per Serving
    Per 100 g
    Energy (kcal)
    234
    153
    Energy (kJ)
    979
    640
    Carbs (g)
    3.2
    3.09
    Protein (g)
    15.7
    9.9
    Fat (g)
    14.5
    11.2
    Sat. Fat (%)
    0.6
    0.4
    Salt (g)
    1.54
    1.23
    Fiber (g)
    1.3
    0.6

    Handy Kitchen Tips

    Use a full bunch of coriander along with the stalks rather than just picking the leaves as stalks carry a lot of flavour. Also make sure you wash the herbs well before using in the paste to ensure there is no grit.
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