I ate this curry on one of my trips to India and the flavor is amazing and really robust. If you like fresh cilantro and spicy food, this dish is for you. Its heavy use of cilantro gives it the name, Green Chicken and it is common in many regions.

It has the mixture of chicken and yogurt, which allows the meat to tenderize. The yogurt marinade reflects the Mughal influence found across much of northern and eastern Indian cooking.

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Ingredients:

1 ½ lb of boneless and skinless Chicken, white, dark or both

1 cup of Yogurt

1 ½ tsp Salt

½ cup of Ghee (clarified butter) or canola oil.

5 whole Green Cardamom

10 whole Cloves

1 stick of Cinnamon

1 ½ cup of sliced Onions

4 tsp Garlic, chopped

4 tsp fresh Ginger, chopped

6 sliced Green Chilies

1 tsp. Cayenne Pepper

1 cup of chopped Tomatoes

1 ½ cup of chopped fresh Coriander, stems and leaves

2 inch piece Ginger Root, julienned

Preparation:

Marinate the chicken in the yogurt and salt for at least one hour.

Heat the oil or ghee in an oven proof pot and add clove, cardamom, onions and sauté until lightly browned, then add chilies, garlic, ginger. Keep cooking until the mixture is fragrant. Be careful not to burn the mixture.

Add the cayenne pepper and tomatoes and cook until the oil separates from the mixture. Add the chicken mixture and stir thoroughly.

Add 1/4- 1/2 cup of water and bring to a boil and simmer just until the chicken is tender. You may add more water if the curry becomes too thick.

Sprinkle the chopped fresh coriander and julienned ginger over the top, cover and put into a 350 degree oven for 10 minutes.

Serve with hot basmati rice and chutneys of your choice.

This recipe is part of the Pasadena Chef Cooking School, learn fundamentals and techniques, The Pasadena Chef Cooking School

Dhaniya Murgh – Green Chicken Curry

I ate this curry on one of my trips to India and the flavor is amazing and really robust. If you like fresh cilantro and spicy food, this dish is for you. Its heavy use of cilantro gives it the name, Green Chicken and it is common in many regions.

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Prep Time 1 hour hr

Cook Time 1 hour hr

Servings: 6

Course: Main Course

Cuisine: Indian

Ingredients Equipment Method Notes

Ingredients

  

1x2x3x?

• 1 ½ lb of boneless and skinless Chicken white, dark or both
• 1 cup of Yogurt
• 1 ½ tsp Salt
• ½ cup of Ghee clarified butter or canola oil.
• 5 whole Green Cardamom
• 10 whole Cloves
• 1 stick of Cinnamon
• 1 ½ cup of sliced Onions
• 4 tsp Garlic chopped
• 4 tsp fresh Ginger chopped
• 6 sliced Green Chilies
• 1 tsp. Cayenne Pepper
• 1 cup of chopped Tomatoes
• 1 ½ cup of chopped fresh Coriander stems and leaves
• 2 inch piece Ginger Root julienned

Equipment

• Oven Proof Pot with cover

Method

 

1. Marinate the chicken in the yogurt and salt for at least one hour.
2. Heat the oil or ghee in an oven proof pot and add clove, cardamom, onions and sauté until lightly browned, then add chilies, garlic, ginger. Keep cooking until the mixture is fragrant. Be careful not to burn the mixture.
3. Add the cayenne pepper and tomatoes and cook until the oil separates from the mixture. Add the chicken mixture and stir thoroughly.
4. Add 1/4- 1/2 cup of water and bring to a boil and simmer just until the chicken is tender. You may add more water if the curry becomes too thick.
5. Sprinkle the chopped fresh coriander and julienned ginger over the top, cover and put into a 350 degree oven for 10 minutes.
6. Serve with hot basmati rice and chutneys of your choice.

Notes

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