Creamy Coriander Chicken Recipe by Cooking with Benazir

Learn how to make Creamy Coriander Chicken (क्रीमी धनिया चिकन) – a rich, flavorful and easy chicken recipe ready in just 30 minutes. This dish is perfect to serve as a starter, or you can enjoy it with roti, naan, or paratha for a delicious meal. This creamy chicken recipe is made with fresh coriander leaves, cream, yogurt, curry leaves, garlic, and simple spices that bring out an irresistible aroma and taste. Crispy fried chicken pieces are tossed in a creamy coriander-based sauce that’s mildly spiced and super flavorful. Why you’ll love this recipe ✔️ Quick & easy – ready in under 30 minutes ✔️ Perfect starter or side dish ✔️ Rich, creamy & packed with flavors ✔️ Can be served with naan, roti, or rice ? Try this once and it will become your family’s favorite!

Steps for Creamy Coriander Chicken Recipe by Cooking with Benazir

Marinate the Chicken: In a bowl, add chicken pieces, salt, ginger-garlic paste, maida, cornflour, egg, and black pepper powder. Mix well and rest for 10–15 minutes.

Fry the Chicken: Heat oil in a pan and fry chicken pieces on medium flame until golden brown and crispy (about 7–8 minutes). Remove and keep aside.

Prepare the Sauce: • In the same pan, keep 1 tbsp oil and add 1 tbsp butter. • Add chopped garlic and sauté for 30 seconds. • Add slit green chilies and curry leaves. Keep flame low or switch off. • Add beaten yogurt and cook for 1 minute. • Stir in fresh cream, crushed black pepper, and salt.

Add Coriander: Mix in plenty of fresh chopped coriander leaves. Cook for 20 seconds.

Combine: Add fried chicken pieces, toss gently for 1 minute, and switch off the flame.

Serve: Your Creamy Coriander Chicken is ready to serve hot with naan, roti, or as a starter.

Creamy Coriander Chicken Recipe by Cooking with Benazir

Ingredients

500grms Chicken
1 Tsp Salt
1 Tsp Ginger Garlic Paste
2 Tbsp Refined Flour
2 Tbsp Cornflour
1 Egg
Little Black Pepper Powder
Oil
1 Tbsp Oil
1 Tbsp Butter
1 Tbsp Garlic
10-12 Curry Leaves
5-6 Green Chillies
2-3 Tbsp Curd
½ Cup Cream
½ Tsp Black Pepper Powder
Fresh Coriander
Salt

Steps

Marinate the Chicken: In a bowl, add chicken pieces, salt, ginger-garlic paste, maida, cornflour, egg, and black pepper powder. Mix well and rest for 10–15 minutes.
Fry the Chicken: Heat oil in a pan and fry chicken pieces on medium flame until golden brown and crispy (about 7–8 minutes). Remove and keep aside.
Prepare the Sauce: • In the same pan, keep 1 tbsp oil and add 1 tbsp butter. • Add chopped garlic and sauté for 30 seconds. • Add slit green chilies and curry leaves. Keep flame low or switch off. • Add beaten yogurt and cook for 1 minute. • Stir in fresh cream, crushed black pepper, and salt.
Add Coriander: Mix in plenty of fresh chopped coriander leaves. Cook for 20 seconds.
Combine: Add fried chicken pieces, toss gently for 1 minute, and switch off the flame.
Serve: Your Creamy Coriander Chicken is ready to serve hot with naan, roti, or as a starter.

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