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    Home » Recipe » Dhaniya Chicken Curry | Coriander Chicken Curry

    Posted on: Nov 1, 2018 · Modified: Jan 30, 2023 by honeywhatscooking · 9 Comments

    Dhaniya Chicken Curry | Coriander Chicken Curry

    148 shares
    Jump to Recipe

    Aromatic Dhaniya Chicken Curry is cooked in a cilantro yogurt-based marinade along with tomatoes, onions, and spices. It's perfect with a bowl of rice or naan.
    Dhaniya Chicken Curry | Coriander Chicken Curry (healthy, gluten-free)

    With Diwali around the corner, and me going on and on about my famous Dhaniya Chicken Curry on Instastories, it was about time I shared the love.

    For the longest time, I had no idea how to make Indian chicken because most of my family is vegetarian and my mom never cooked chicken at home.

    Each time I tried to cook chicken, the consistency of my gravy was always off, but after numerous trials and errors over the years, I finally learned the tricks. Now I love experimenting with all sorts of Indian chicken dishes, and I can't wait to bring you more of my specialties.

    Dhaniya Chicken Curry | Coriander Chicken Curry (healthy, gluten-free)

    What is Dhaniya Chicken Curry?

    This Dhaniya Chicken Curry recipe came about accidentally. Often times we see a bunch of Indian spices tempered in oil followed by green chilies, ginger, and garlic, but instead of making my Chicken Curry "the usual way", I opted to blend all my aromatic Indian spices with some yogurt. Why? Because I'm lazy.

    Dhaniya Chicken Curry | Coriander Chicken Curry (healthy, gluten-free)

    You'll be surprised how quick and easy this dish is to make. It's just 4 steps, literally - blend, marinate, saute, simmer.

    That's it. There is no guesswork involved, it's simple, easy, and straightforward. This Dhaniya Chicken Curry is now a staple in my home since it is hubby approved despite the level of spice.

    As the Diwali festivities begin, hope you give this Chicken Curry a try and make it a staple dish in your home.

    Dhaniya Chicken Curry | Coriander Chicken Curry (healthy, gluten-free)

    Ingredients for Coriander Chicken Curry

    Chicken: I love using organic boneless, skinless chicken breasts. It's a healthier alternative to chicken thighs. For a richer dish, you can use chicken thighs.

    Yogurt: I use Greek yogurt for marinating the chicken.

    Cilantro: You'll need lots of fresh cilantro leaves for this recipe.

    Spices:

    • Cloves
    • Cumin Seeds
    • Green Cardamom Pods
    • Cinnamon Stick
    • Fennel Seeds
    • Red Chili Powder
    • Coriander Powder
    • Salt

    Green Chilies

    Ginger

    Garlic

    Onion

    Tomatoes

    Avocado Oil: Any high-heat oil will work.

    Water

    Dhaniya Chicken Curry | Coriander Chicken Curry (healthy, gluten-free)

    Dhaniya Chicken Curry is:

    Aromatic
    Delicious
    Gluten-Free
    Healthy
    Made with Organic Boneless Skinless Chicken Breasts
    Flavorful
    Quick and Easy
    Crowd Pleaser

    How to make Dhaniya Chicken Curry recipe step by step?

    Prep

    1. Prepare the marinade. Add yogurt and all the spices to a food processor.
    Dhaniya Chicken Curry | Coriander Chicken Curry (healthy, gluten-free)

    2. Add the fresh cilantro leaves.
    3. Blend until combined.
    4. Set marinade aside.
    Dhaniya Chicken Curry | Coriander Chicken Curry (healthy, gluten-free)
    5. Chop the chicken into small ½ inch pieces.
    6. Pour the marinade into the chicken.
    7. Coat the chicken. Cover the chicken and place the bowl into the fridge for 3 hours at least and up to 24 hours.
    8. Chop the onion.

    Cook

    1. Heat up a dutch oven on medium heat, once hot, add oil followed by bay leaf and cumin seeds.

    2. Add onions. Saute for 5 minutes until golden brown.
    3. While the onions brown, chop the tomatoes.
    4. Now add the tomatoes to the onions. Stir and season with salt.
    5. Reduce heat to low-medium heat. Cover and cook the onions and tomatoes until a paste-like consistency is formed, about 5-7 minutes.
    6. This is what you should have.
    7. Add the marinated chicken to the onion-tomato mixture.
    8, Stir. Add the water at this time. Cook the chicken for 5 minutes.
    9. Cover chicken with a lid and cook for 20 minutes. Keep checking and stirring in between. Notice the water will slowly evaporate.
    10. Once the chicken curry is at your desired consistency, check to make sure the chicken is cooked through. Also note, once at rest, the chicken gravy will gradually thicken. Turn off the stove.
    11. Let the chicken curry sit for about 15 minutes so the flavors marry together. Serve with brown rice, white rice, quinoa, or naan.
    Dhaniya Chicken Curry | Coriander Chicken Curry (healthy, gluten-free)

    Serving Suggestions

    • You can serve Dhaniya Chicken Curry with basmati rice - that's how I love eating chicken curry.
    • You can also serve Coriander Chicken Curry with naan which is how my husband prefers his gravy dishes.
    • A side of Kachumbar Salad - just onions, tomatoes, and cucumbers would be a great addition to this dish.

    Storage Suggestions

    Generally speaking, Chicken Curry keeps well in the fridge for up to 2-3 days.

    If you'd like to save this chicken curry for a longer period, freeze it. It'll last for up to 1 month in the freezer and tastes amazing even a month later.

    Tips on making Dhaniya Chicken Curry

    Blend the spices and yogurt.
    Marinate the chicken for 3 hours - 24 hours.
    Saute the onions and tomatoes.
    Add the chicken to the onions and tomatoes, and simmer.

    Frequently Asked Questions

    1, How can I make Dhaniya Chicken Curry dairy-free?

    Simply replace Greek yogurt with vegan yogurt and you've got yourself dairy-free chicken curry. You can also omit yogurt altogether and try and replace it with cashews for that richness.

    2. Is Coriander Chicken Curry gluten-free?

    Yes! This recipe is already gluten-free.

    3. How do I make Cilantro Chicken Curry healthier?

    • I used organic boneless skinless chicken breasts which is the healthier part of a chicken.
    • You can cut down on the oil by 1 tbsp, but this will affect the consistency of the gravy so I don't recommend it.
    • I am already using 2% Greek Yogurt here so I don't recommend using fat-free yogurt.
    • Instead of white rice, you can use brown rice or quinoa. Instead of naan, you can serve the chicken curry with roti.

    Dhaniya Chicken Curry | Coriander Chicken Curry (healthy, gluten-free)

    More Chicken Recipes

    • Punjabi Chicken Curry
    • Butter Chicken (Chicken Makhani)
    • Chicken Kebab Burger
    • Shredded Tandoori Chicken Tacos
    • Instant Pot Chipotle Chicken Tinga Tacos
    • Chicken Seekh Kebab

    Dhaniya Chicken Curry - Coriander Chicken Curry

    Healthy, Gluten-free, Dairy-free option
    Aromatic Dhaniya Chicken Curry is cooked in a cilantro yogurt-based marinade along with tomatoes, onions, and spices. It's perfect with a bowl of rice or naan.
    4.70 from 13 votes
    Author: Nisha
    Pin Recipe Print Recipe
    Prep Time 20 minutes
    Cook Time 35 minutes
    Total Time 55 minutes
    Course Main Course
    Cuisine Indian
    Servings 4 servings

    Equipment

    Le Creuset 3.5 qt

    Ingredients
      

    for the chicken marinade

    • 10.5 ounces Fage 2% Greek yogurt
    • ¼ teaspoon peppercorns
    • 4 cloves
    • 1 teaspoon cumin seeds
    • 4 green cardamom pods
    • ½ piece cinnamon stick
    • 1 teaspoon fennel seeds
    • 2-3 green chilies*
    • 6 cloves garlic
    • 2 inch piece ginger
    • ½ teaspoon red chili powder
    • 1 tablespoon coriander powder
    • ½ teaspoon salt
    • 1 bunch fresh cilantro leaves
    • 1.5 pounds organic, boneless skinless chicken breasts**

    for cooking chicken

    • 2 tablespoon avocado oil
    • 1 bay leaf
    • 1 teaspoon cumin seeds
    • 1 medium onion, finely chopped
    • 2 plum tomatoes, chopped
    • marinated chicken
    • ¼ - ½ cup water, optional for more gravy
    • salt, to taste

    Instructions
     

    • Prepare the marinade. Add yogurt and all the spices in a food processor.
    • Add the fresh cilantro leaves.
    • Blend until combined.
    • Set marinade aside.
    • Chop the chicken into small ½ inch pieces.
    • Pour the marinade into the chicken.
    • Coat the chicken. Cover the chicken and place bowl into the fridge for 3 hours at least and up to 24 hours.
    • Chop the onion.
    • Heat up a dutch oven on medium heat, once hot, add oil followed by bay leaf and cumin seeds.
    • Add onions. Saute for 5 minutes until golden brown.
    • While the onions brown, chop the tomatoes.
    • Now add the tomatoes to the onions. Stir and season with salt.
    • Reduce heat to low-medium heat. Cover and cook the onions and tomatoes until a paste-like consistency is formed, about 5-7 minutes.
    • This is what you should have.
    • Add the marinated chicken to the onion-tomato mixture.
    • Stir. Add the water at this time. Cook the chicken for 5 minutes.
    • Cover chicken with a lid and cook for 20 minutes. Keep checking and stirring in between. Notice the water will slowly evaporate.
    • Once the chicken curry is at your desired consistency, check to make sure the chicken is cooked through. Also note, once at rest, the chicken gravy will gradually thicken. Turn off the stove.
    • Let the chicken curry sit for about 15 minutes so the flavors marry together. Serve with brown rice, white rice, quinoa, or naan.

    Notes

    * Spice Level: the spice level in this chicken curry is just right. If you prefer more spice, go ahead and add another green chilly. Similarly, for less spice, don't omit the green chilly in this recipe, but rather reduce the red chili powder from ½ teaspoon to ¼ tsp, or skip.
    ** Chicken Type: for more richness, you can use dark meat, such as use boneless, skinless chicken thighs. You can also use legs if you prefer.

    Nutrition

    Calories: 362kcalCarbohydrates: 14gProtein: 45gFat: 14gSaturated Fat: 3gCholesterol: 113mgSodium: 608mgPotassium: 823mgFiber: 4gSugar: 6gVitamin A: 486IUVitamin C: 13mgCalcium: 145mgIron: 2mg
    Keyword Chicken Curry
    Tried this recipe?Mention @honeywhatscooking or tag #honeywhatscooking

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    Reader Interactions

    Comments

    1. Jheelam says

      November 02, 2018 at 1:24 pm

      This is simply lip-smacking. Loved this step-by-step visual guide. I'm a lazy cook as well, so this is definitely sounding all-sorts of amazing to me.

      Reply
      • honeywhatscooking says

        November 05, 2018 at 5:36 pm

        Hi Jheelam, Thanks for appreciating my visuals. Haha..I'm lazy too. It's a lot of ingredients, but there isn't much to do except blend, marinate and cook. 🙂

        Reply
    2. Priya says

      September 08, 2019 at 9:29 am

      5 stars
      This recipe was so easy and delicious!

      Reply
      • honeywhatscooking says

        October 07, 2019 at 2:43 am

        Thanks Priya. So glad you enjoyed it.

        Reply
    3. Samhita says

      February 17, 2020 at 9:57 pm

      5 stars
      So yum! And so easy! It’s impossible to get the spices right in a classic chicken curry but this recipe makes it super easy. Didn’t have coriander powder so I substituted curry powder. Definitely plan on making again!

      Reply
    4. Paula says

      June 21, 2020 at 5:10 am

      Not sure what I did wrong. When I added the marinated chicken the whole thing completely curdled and it looks like a big pot of vomit!! Help!

      Reply
      • honeywhatscooking says

        June 21, 2020 at 3:19 pm

        HI Paula. I'm sorry to hear that. Did your marinade look like step 4 - green and thick?
        Step 15 - you can see the marinated chicken is added to the pot.
        Step 16 - initially you may think the yogurt is curdling, it's not.

        Was your yogurt good (not expired)?
        I need to know how far you got in the recipe before it went bad.
        I recommended Fage 2%, or above, or any thick yogurt.

        Thanks.

        Reply
    5. isquare says

      July 06, 2020 at 6:40 pm

      5 stars
      Hi Nisha,

      I've been a long time follower of your blog! I think since 2011?
      The past two days have been a lineup of your oldies but goodies.
      Cilantro Lime Rice (assembled into the Chipotle bowl you suggested in the comments)
      Best Guacamole
      and today I made the Dhaniya Chicken.

      Happy to see you are well, thriving, and in a positive place in your life 🙂

      Reply
    6. Rachel says

      October 28, 2020 at 10:20 pm

      5 stars
      This was so good! I used leftover cooked chicken breast and added potatoes. For some reason, I accidentally read garam masala instead of coriander and added both to the marinade but it ended up being a happy mistake 🙂 loved how easy and flavorful this was!

      Reply

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    Hi, I'm Nisha... a foodie who is passionate about healthy-ish living and mindful eating. You'll find a little bit of everything here. I use mostly organic real ingredients and incorporate seasonal produce in my cooking. I believe food is medicine. Come join me on this soul-searching journey as I share my love for good food, and I hope somewhere along the line, I inspire you to eat better.

    Learn more about me →


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