Back in my early twenties I remember arrogantly thinking I had cooking all figured out! Now, after all these years and all that I have learned along the way I feel I actually know so little!! The culinary journey can be so humbling...there is always so much more to experience, to explore.
As the name suggests, this dish derives it's name from dhania ( fresh coriander leaves / cilantro). We normally use it a lot for garnishing. Here, however it is the prime ingredient as the chicken is gently cooked in it. The aroma is unbelievable! So intense and mouth watering!
Ingredients:
500 gms chicken
2 onions, sliced and fried crisp
1 cup yoghurt
1 cup dhania (fresh coriander leaves / cilantro) finely chopped
1/2 tbsp garlic, grated or finely chopped
1 tbsp ginger, grated or finely chopped
1 tbsp green chilly paste or finely chopped
Salt as per taste
1/2 tsp turmeric pwd
1 tsp cumin pwd
1 tsp garam masala pwd ( whole spices pwd)
1 tsp black pepper pwd
4 tbsp oil
Method: Slice onions and fry till brown and crisp. Keep aside. Grate or finely chop ginger and garlic. Make a paste or finely chop green chilly. Wash well and chop dhania.
In a heavy bottom pan heat oil and put in the chicken pieces. Add ginger, garlic, salt, turmeric powder and saute on medium heat till chicken changes colour. In the bowl containing yoghurt add garam masala pwd, cumin pwd and green chilly paste. Crush the crisply fried onions with your fingers and also add to yoghurt. Add the yoghurt mixture to the chicken and keep stirring on low heat till oil separates. Add dhania and crushed black pepper.Saute. Add 1/2 cup of water, cover and cook till chicken is tender. At this stage if you like you can transfer to a pressure cooker and cook till done.
This dish does not have much gravy so do not add more water. The flavour comes from coriander so be sure to add a generous amount. If you want you can avoid green chilly paste altogether or add 1/4 tsp red chilly powder instead.
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