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Dhania Murg

Dhania Murg

Name: Dhania Murg
Total time: 1 min 38 s
Yield: 1
Ingredients: 4 units Chicken Bones; 0.5 unit Coriander W/o Roots; 0.5 cups Onion; 1 small piece Ginger; 3 pieces Garlic; 1.25 glasses Water; 2 pieces Cashewnut (2 Piece Split); 0.25 teaspoons Watermelon Seeds; 0.25 teaspoons Refined Oil; 0.5 leafs Bay Leaf; 4 units Black Cardamom; 1 unit Chicken Breasts; 2 teaspoons Ginger Garlic Paste; 0.5 teaspoons Yellow Chilli Powder; 0.5 teaspoons Turmeric Powder; 1 pinch Gram Flour/besan; 2 teaspoons Curd; 1 teaspoon Mustard Oil; 1 pinch Cumin; 1 small piece Cinnamon Sticks; 2 units Green Cardamom; 0.5 unit Red Dry Chilli Bydagi; 1 unit Green Chillies; 0.5 teaspoons Coriander Powder; 1 pinch Garam Masala; 1 pinch Jeera Powder; 2 teaspoons Tomato Puree; 0.25 cups Coriander Leaves; 0.5 teaspoons Honey

Time30 Min

DifficultyIntermediate

Serves1

Have you been making the same chicken dish for a while now? This dhania murg recipe can be the twist you’ve been looking for. This can be the perfect recipe for you if you’re looking for a new taste with almost the same ingredients. To make a dhania murg, ingredients are your everyday Indian spices and condiments that are typically used in Indian cooking. You don’t need to digress too far from you ... r ingredient list to make a dish that brings in a unique flavour. Prepare dhani murg at home and you’re sure to have fans asking for more. Whether you have a child or are serving this dish to adults, you may very well see them appreciate the delicious aroma and the savoury taste that it has to offer. Pair it with some rice or roti and you’ve got a satisfying meal on your table for everyone to enjoy. You may also choose to alter the spice level based on your preference. In one serving of dhania murg, calories are modest enough to meet part of your requirement. You may not even need to force yourself to step on the treadmill to burn them out. So, dig in and relish the creamy, savoury wonder of this dhania murg recipe. Ready to make the recipe for yourself or your family? We’ve got a dhani murg video recipe handy for you to start the process right away. Add this recipe to your list of chicken dishes that you can turn to any day.

Ingredients

Poultry

Chicken Bones

4 units

Chicken Breasts

1 unit

Fruits & Vegetables

Coriander W/o Roots

0.5 unit

Onion

0.5 cups

Ginger

1 small piece

Dry Grocery

Cashewnut (2 Piece Split)

2 pieces

Watermelon Seeds

0.25 teaspoons

Refined Oil

0.25 teaspoons

Bay Leaf

0.5 leafs

Black Cardamom

4 units

Yellow Chilli Powder

0.5 teaspoons

Turmeric Powder

0.5 teaspoons

Gram Flour/besan

1 pinch

Mustard Oil

1 teaspoon

Cumin

1 pinch

Cinnamon Sticks

1 small piece

Green Cardamom

2 units

Red Dry Chilli Bydagi

0.5 unit

Coriander Powder

0.5 teaspoons

Garam Masala

1 pinch

Honey

0.5 teaspoons

Menu Item

Ginger Garlic Paste

2 teaspoons

Tomato Puree

2 teaspoons

Dairy

Curd

2 teaspoons

Other

Garlic

3 pieces

Water

1.25 glasses

Green Chillies

1 unit

Jeera Powder

1 pinch

Coriander Leaves

0.25 cups

Directions

In a heavy bottom vessel, add cleaned Chicken Bones, Coriander Root, roughly cut Onion, roughly cut Ginger, Garlic and Water. Bring it to boil and simmer for 3 hours.

Strain the stock and keep aside for cooling.

Boil Cashew and Magaz. Drain the water.

Heat Oil in a vessel and add Bay Leaf and Black Cardamom.

Add sliced Onion and saute.

Add boiled Cashew and Magaz. Sauté.

Add Water and let it boil for 1 hour.

Once boiled, remove the Black Cardamom and Bay Leaf and blend the remaining mixture.

Keep aside for later use.

Marinate the diced Chicken Breast with Ginger Garlic Paste, Chilli Powder and Turmeric Powder and rest it for at least ½ hour.

Place the Chicken on a baking tray and bake at 250 degrees for 5-6 minutes.

In a mixing bowl take Besan and Curd.

Whisk it and store for future use.

Heat Mustard Oil in a pan. Add Cumin Seeds and let it crackle.

Add the following whole spices - Cinnamon Stick, Green Cardamom, Black Cardamom and Red Dry Chilli Bydagi. Sauté.

Add chopped Garlic and sauté until they turn golden brown.

Add the sliced Onions and chopped Green Chilli and sauté.

Add the Ginger Garlic Paste, Turmeric Powder and saute the mixture well.

Once the mixture is properly done, add Coriander Powder, Yellow Chilli Powder, Garam Masala and Cumin Powder. Sauté.

Add Tomato Purée, White Gravy, Besan & Curd Mixture, chopped Coriander and cook for sometime.

Add Chicken Stock and Water. Boil until it reduces to a not-so-thick consistency gravy.

Add the Baked Chicken to the gravy and let it simmer.

Add Honey and check seasoning.

Serve hot.

Health Benefits of Coriander Leaves

From chutney to curry, coriander leaves can be turned into many dishes that can tickle your palate. Most Indian dishes are incomplete with this aromatic leaves. Quite extensively used to garnish both vegetarian and non-vegetarian sides and gravies, these herbs can also be used as the star of the dish. Here are some reasons why using coriander leaves should come as second nature. • Coriander is filled with antioxidants that are great for preventing cell damage caused by free radicals in the body. • The antimicrobial compounds in coriander can fight against infections and foodborne illnesses. • Coriander may help accelerate digestion and prevent digestive disorders. • Coriander can be very effective in helping lower blood sugar levels. • High in Vitamin A, coriander can be beneficial for eye health. Combine nutrient-rich coriander with protein-rich chicken in this delicious recipe to get a power-packed dish that you’re sure to relish.

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Dhania Murg

Ingredients

Poultry

Fruits & Vegetables

Dry Grocery

Menu Item

Dairy

Other

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We hope you had fun making it! Enjoy the meal.