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Chef Sanjeev                                                   Yaummy!  Delicious!  Flavored!  Umami! 

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Dhaniya Murgh 


  • 500 Chicken Leg boneless            
  • 3 no big onions chopped
  • 1 tbsp  ginger
  • 1 tbsp  garlic
  • 1 tsp Chopped green chili
  • 30 gm dhaniya stem
  • 2 tbsp Chopped coriander
  • Crushed Coriander         
  • 1tsp Coriander Powder
  • ΒΌ Turmeric Powder        
  • 1 tsp green chili paste powder  
  • 2 tbsp Desi Ghee             
  • 1 tbsp Cashew nut paste
  • 1 no cardmom
  • 2 no bay leaf
  • Salt  as to taste


  1.  make a paste of coriander leaves, green chillies, ginger and garlic
  2. Marinated the chicken with paste
  3. Heat  ghee in a kadhai add  bay leaf and elaichi. Then add chopped onion cook til brown
  4. now Pour the marinated chicken into it. and all spices and cashew nut paste
  5. Cover and reduce the flame. Let the chicken pieces cook on low heat.
  6. Once chicken is tender  sprinkle lemon juice and adjust the seasoning with pepper.
  7. Serve with Roti or Parathas. 


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