Dhonepata Murgi
Dhonepata Murgi (ধনে পাতা মুরগি) is a flavorful and aromatic Bengali chicken curry made with the fresh, herby punch of coriander leaves (dhonepata). This traditional Bengali Coriander Chicken Curry is a must-try for those who love home-style Indian curries, especially with a refreshing twist.
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.