Bengali Dhonepata Murgi / Dhaniya Murgh / Indian Cilantro Chicken Curry - A Winter Special
Recipe type: lunch
Cuisine: Bengali
Prep time: 
Cook time: 
Total time: 
Serves: 3
Chicken curry prepared with just fresh cilantro, green chillies, ginger an black peppers in Bengali style.
  • Chicken, curry cut medium : 500 gm (use chicken with bones)
  • Onion, medium : 1 chopped finely
  • Fresh cilantro / coriander leaves, desi variety : 1 bunch (lightly packed)
  • Ginger roots : 2 inch piece
  • Black pepper corns : 10 -12 (depending upon the heat tolerance)
  • Green chillies, chopped : 2 tbsp
  • Green chillies, whole : 2-3
  • Garlic cloves : 5-6
  • Cinnamon sticks : a small one
  • Turmeric powder ; 1 tsp
  • Lime : 1
  • Salt as per taste
  • Sugar : 2 tsp
  • Mustard oil : ¼ cup + (It taste better with mustard oil)
  1. Wash the chicken throughly, rub salt and turmeric over it and leave on counter for 30 minutes.
  2. Wash the coriander / cilantro leaves , roughly chop them including tender stalks. Do not throw the harder ones, use them in soup.
  3. Peel and scrape the ginger roots. Chop them roughly.
  4. Now In your chutney jar of the food processor, process cilantro leaves, chopped ginger, chopped green chillies, pinch of salt and one tablespoon lime juice.
  5. Addition of lime juice while processing the cilantro leaves will helps to maintain the green color of the chutney.
  6. Do not blend it too fine and smooth.
  7. Heat mustard oil in a kadhai, temper it with whole cloves of garlic, black peppercorns and cinnamon sticks.
  8. Add the chopped onion and fry till it become soft and translucent, Do not brown the onions.
  9. Add the chicken pieces and saute till the chicken starts absorbing brownish hues. Do it in medium low heat. Take care not to burn the chicken.
  10. Add half of the coriander chutney mix and keep sautéing on low medium heat till it starts oozing out oil.
  11. Throw in whole green chillies, slit them half if you want to make it hot.
  12. Cover with a tight lid, lower the heat to minimum and let it cook till done.
  13. The chicken will release enough water, so no need to add extra water.
  14. Because extra water will spoil the taste. So use tender chicken for the recipe.
  15. Insert a fork into the fattiest part of the chicken pieces to check if it is ready or not. If it still oozes out reddish or brownish juices, then cover and cook further till done.
  16. Once done, check for salt, stir in the remaining coriander paste, add sugar and give a nice stir.
  17. Drizzle some lemon juice over it, depending upon the tanginess you prefer. We prefer it hint of lime, but not sour.
  18. Drizzle some hot mustard oil over it. It simply heightens the flavour. You can use melted ghee too.
  19. Serve immediately with plain steamed rice or with roti / paratha.
  20. This dish does not reheat that well. The freshness is lost when reheated.
Recipe by saffronstreaks at