Dhaniya Chicken

READY IN: 3hrs
Recipe by Sage

Supriya's family are from Secunderabad in the state of Andhra Pradesh. This is one of Supriya's mother's traditional recipes. I have not tried it yet but plan to very soon.

Top Review by Dorie's Lori

Loved this, plus it's a bit different! :-) The spices really seasoned the chicken! I made a double recipe for a potluck, and I used skinless thighs, cut in half. For the peppers, I didn't know what was meant by "6 chilies" and I didn't want it too hot, so I used a small mix of fresh and canned, but my chicken didn't come out spicy at all, so next time I will use more. It did need more salt than I originally thought. Since I wanted dryer pieces for a potluck, and since I was cooking a double batch, the other review by Engrossed gave me inspiration: I did my spices in butter in a small pan, and then poured it into a large baking pan, added the chicken on top, covered tightly with foil, and baked 325 for 45 min. Then I uncovered and turned the heat up to 450 for awhile - this did the trick. Bonus - the house smelled great! I will definitely make this again!

Directions

  1. Clean and wash chicken pieces thoroughly.
  2. Take the coriander leaves, garlic cloves and green chillies and grind to paste in the mixer.
  3. To the above paste, add yoghurt,salt to taste and mix.
  4. Now marinate the chicken pieces in the above marinade for 45 minutes.
  5. In a pan add butter, when butter is hot add the cardamom), stick of cinnamon, cloves and cumin. Fry for few minutes.
  6. Now add the chicken and cook till done under a closed lid, on slow fire.
  7. Serve hot with chappathi or rice.

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