Dhonepata Murgi (ধনে পাতা মুরগি) is a flavorful and aromatic Bengali chicken curry made with the fresh, herby punch of coriander leaves (dhone pata). This traditional Bengali Coriander Chicken Curry is a must-try for those who love home-style Indian curries, especially with a refreshing twist.
Whether you’re a seasoned cook or a food enthusiast searching for an authentic Bengali recipe, this blog post is your go-to guide to mastering this delicious chicken dish.
What is Dhonepata Murgi?
Dhonepata Murgi translates to “Coriander Leaf Chicken” in Bengali. It's a traditional curry where the main highlight is a fresh green paste made from coriander leaves, green chilies, and aromatics. This chicken curry is mildly spicy, herby, and light—perfect for pairing with steamed rice, jeera rice, or even parathas.
Ingredients for Dhonepata Murgi
Curry Cut Chicken Pieces - I like to keep a mix of with bones and boneless pieces for my chicken curries. You can choose just boneless too if you prefer that.
Fresh Cilantro Leaves - Use good quality vibrant green fresh cilantro leaves. I use the stem and the leaves both.
Ginger, Garlic and Green Chili - We make a paste of ginger with garlic and green chili. Depending on your liking, you can add more or less green chili.
Ground Spices - I like to keep it very minimal spiced, as I prefer the refreshing flavor of cilantro leaves to be the star of the dish. I use a basic combo of cumin powder, fennel powder and coriander powder along with a small quantity of turmeric powder and chili powder. And then I finish it with some garam masala powder.
Whole Spices - I keep it very minimal with just Green Cardamom, cinnamon stick and cloves and bay leaves.
Oil - You can use your choice of oil, but I like to use mustard oil when I prepare meat in Bengali style.
How to Make Dhonepata Murgi – Step-by-Step Instructions
Marinate the Chicken (Optional but Recommended)
Marinate chicken with salt, cumin power, fennel powder, coriander powder and lemon juice. Let it rest for 2 hrs for or overnight for deeper flavor.
Make the Green Masala Paste - Make the paste just before you prepare the chicken curry. Blend coriander leaves, green chilies, garlic, and ginger with a splash of water into a smooth paste. Set aside
Cook the Curry -
Heat mustard oil in a pan until it smokes slightly. Add whole spices (if using) and chopped onions.
Sauté until golden brown, then add the marinated chicken and let it cook for 5 minutes.
Add the green paste and toss it around to mix every thing. Now let it simmer or 15 to 20 minutes for the chicken to cook though. I don't add too much water as I want the consistency of the curry to be semi gravy.
Sprinkle a little bit of garam masala and squeeze lemon juice. Let it cook for a few more minutes. Then check for seasoning and adjust as per liking.
The dish tastes amazing when served immediately, and the leftover tastes even better as the flavor gets deepen on resting.
Serving Suggestions
Serve Dhonepata Murgi hot with:
- Bengali Basanti Pulao
- Bengali fried rice
- Luchi
- Plain white rice or your choice of bread
Variations & Tips
You can also add a few mint leaves to the green paste for extra freshness.
Use boneless chicken for a quicker cook time.
Add a spoon of yogurt for a creamier texture.
For a richer taste, replace mustard oil with ghee.
Health Benefits of Dhonepata Murgi
This green chicken curry is not only delicious but also packed with nutrients:
- Coriander leaves are rich in antioxidants, vitamin K, and help detoxify the body.
- Lean chicken provides protein for muscle repair and energy.
- The minimal use of oil and spices makes it a healthy Indian chicken curry option.
Dhonepata Murgi is a soul-satisfying Bengali chicken curry that celebrates the vibrant flavor of coriander leaves. It's simple, aromatic, and perfect for everyday meals or weekend feasts. Try this easy recipe at home and let the freshness of dhone pata (cilantro leaves) transform your chicken curry game.
FAQs
The heat level depends on the number of green chilies used. It’s usually mild to moderately spicy, but you can adjust it to your preference.
Yes! For a Satvik or niramish (no onion-garlic) version, skip the onion and garlic. Use only ginger and green chilies in the green paste for a lighter, more sattvic flavor.
Use mustard oil for authenticity and a smoky flavor. Adding a squeeze of lime juice or a few drops of ghee at the end also boosts the aroma.
Fresh coriander leaves are recommended for the best flavor. However, in a pinch, you can use store-bought green chutney or paste, though the taste may vary.
Dhonepata Murgi
Ingredients
- 1.5 Lb Chicken Pieces (bone and boneless)
- 1 bunch Cilantro leaves (Approximately 1 to 2 oz)
- 1 Medium size Onion (6 oz)
- 4 Garlic cloves
- 2 Green chili (Adjust the quantity based on your liking)
- 3 tablespoon Lemon juice to marinate the chicken (Little more to add as the end of cooking the dish)
Spices
- 3 Green Cardamoms
- 10 to 12 cloves
- 1 inch Cinnamon bark
- 2 tablespoon Coriander powder
- 1 tablespoon Cumin powder
- 1 tablespoon Fennel powder
- 1 tablespoon Turmeric powder
- 2 Bay leaves
- 1 Tsp Garam Masala
Instructions
- Marinate the chicken pieces with salt, lemon juice and the ground spices. Let it marinate for a minimum of 2 hrs or overnight.
- When you are ready to prepare the curry, make a paste of cilantro leaves, garlic, ginger and green chili with little water.
- To a heavy bottom pan, add mustard oil. Once it heats up, add the whole spices and let it sizzle for a few seconds.
- Scatter the sliced onion, season with salt and add the turmeric powder too. Sauté the onion for a few minutes, until it's soften and mild golden. Add the marinated chicken and toss it around. Let it sear for 5 minutes.
- Pour the cilantro paste and toss it all around. Let it simmer for 15 to 20 minutes, or until the chicken is cooked through.
- Add the garam masala and lemon juice. Let it cook for 2 minutes and then taste for seasoning. Adjust as per liking.
- Serve warm with your choice or rice or bread.
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