Cilantro Chicken Curry / Dhaniya Chicken
Cilantro chicken curry, or dhaniya chicken, is a flavorful and vibrant dish characterized by its rich, aromatic cilantro-infused sauce and tender pieces of chicken.
Prep Time10 minutes mins
Cook Time30 minutes mins
Total Time40 minutes mins
Course: Main Course
Cuisine: Indian
Diet: Diabetic, Gluten Free, Hindu, Low Lactose
Servings: 6
Calories: 315kcal
- 2 lb chicken thigh cut into cubes
- 2 tablespoon oil
- 2 medium onions finely chopped
- 1 teaspoon salt (adjust as per taste)
- 2 tablespoon all-purpose flour
Grind together the ingredients for masala paste - cilantro, yogurt, green chili, and garlic. Set it aside.
Set the Instant Pot in saute mode and add oil. Once it heats, add the whole 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.
Once the onions are done, add the chicken, coriander powder, turmeric powder, flour, garam masala, and salt. Mix well and saute for 2 minutes.
Add the ground masala paste along with ½ cup of water. Mix well and deglaze the pot.
Secure the lid and pressure cook for 5 minutes. Let the pressure release naturally for 10 minutes, then do a quick release of the remaining pressure.
Open the lid and mix well. Serve warm.
Use fresh cilantro stems and leaves for this recipe. Tender cilantro stems add earthy depth while leaves maintain a vibrant flavor.
Brown the chicken and spices before adding the cilantro. This adds a richer flavor and a slight textural contrast.
Calories: 315kcal | Carbohydrates: 11g | Protein: 21g | Fat: 21g | Saturated Fat: 5g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 10g | Trans Fat: 0.1g | Cholesterol: 78mg | Sodium: 520mg | Potassium: 354mg | Fiber: 3g | Sugar: 3g | Vitamin A: 531IU | Vitamin C: 14mg | Calcium: 63mg | Iron: 2mg