Cilantro Chicken Curry / Dhaniya Chicken

Name: Cilantro Chicken Curry / Dhaniya Chicken
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Ingredients: 2 lb chicken thigh (cut into cubes); 2 tbsp oil; 2 medium onions (finely chopped); 1 tsp salt ((adjust as per taste)); 2 tbsp all-purpose flour; 2 cups cilantro (leaves and tender stems); ¼ cup yogurt; 2-3 green chili ((adjust as per taste)); 3-4 cloves garlic; 1 bay leaf; 1-2 sticks cinnamon; ½ tsp whole pepper; 5 green cardamom; 5 cloves; 1 tbsp ground coriander; ¼ tsp turmeric powder; 1 tsp garam masala

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5 from 61 votes

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Cilantro, a common herb used as a garnish in Indian cooking, takes center stage in this cilantro chicken curry. It is a flavorful and vibrant dish characterized by its rich, aromatic cilantro-infused sauce and tender pieces of chicken.

Cilantro chicken in a white bowl with lemon wedges on the side.

The name "dhaniya" actually translates to "coriander" in Hindi, another name for cilantro, and this dish is also popular as dhaniya chicken. This versatile dish pairs well with naan bread or any flavored rice dish.

I like to make it in my Instant Pot as it gets done in 30 minutes with minimal hands-on time. This cilantro chicken recipe is simple and easy to follow, making it an excellent option for a weeknight dinner, entertaining a crowd, or bringing to a potluck.

Ingredients

Chicken: Use boneless, skinless chicken thighs for this recipe.

Cilantro: Fresh coriander leaves (cilantro) and their tender stems are the key ingredients of this dish. Wash and clean the cilantro well before using them.

Spices: I am using bay leaf, cinnamon sticks, cardamom, cloves, black pepper, ground coriander and garam masala.

See the recipe card for complete information on ingredients and quantities.

Step-by-step instructions

Saute whole spices and onions in the Instant Pot.

Step 1: Heat oil and add spices - bay leaf, cinnamon stick, green cardamom, cloves, and black pepper. Saute for a few seconds. Add the onions and fry them until they begin to brown.

Sauted chicken and ground spices in the Instant Pot.

Step 2: Once the onions are done, add the chicken, coriander powder, turmeric powder, flour, garam masala, and salt. Mix well and saute for 2 minutes.

Chicken mixed with cilantro paste in the Instant Pot.

Step 3: Grind cilantro, yogurt, green chili, and garlic. Add the ground masala paste along with ½ cup of water. Mix well and deglaze the pot.

Pressure cooked cilantro chicken in the Instant Pot.

Step 4: Secure the lid and pressure cook for 5 minutes. Let the pressure release naturally for 10 minutes, then quickly release the remaining pressure.

Expert Tips

Use fresh cilantro stems and leaves for this recipe. Tender cilantro stems add earthy depth while the leaves maintain a vibrant flavor.

Brown the chicken before adding the cilantro. This adds a richer flavor and a slight textural contrast.

Serving Suggestion

Serve with plain or flavored rice: Dhaniya chicken pairs well with plain steamed basmati rice or red rice. Flavored rice like saffron rice and jeera rice are some delicious side dish options for this dish.

Accompany with bread: Serve it with bread like naan, roti, or paratha. I also like to serve it with a crusty sourdough bread to dip into the curry sauce.

Add a side of salad or raita: A side salad like kachumber or onion raita can add freshness and crunch to the meal.

Pair with a refreshing drink: A refreshing drink like sweet lassi or buttermilk can complement the spicy flavors of cilantro chicken.

Recipe FAQs

How to store cilantro chicken curry?

In the fridge, keep leftovers in an airtight container for 3-4 days, then reheat. For long-term storage, freeze it in an airtight container for up to 3 months. Thaw in the fridge overnight and reheat before serving.

How to make this dish in a slow cooker?

Follow this recipe until sauteing the chicken and spices. Then, transfer it with the cilantro masala paste and water to a slow cooker. Cook on low for 6-8 hours or until the chicken is cooked through and tender.

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