Cilantro Chicken (Dhania Chicken)

Name: Cilantro Chicken (Dhania Chicken)
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 10
Cuisine: Indian
Ingredients: 3 inch piece Fresh ginger, peeled and chopped; 5 cloves Garlic cloves, chopped; 1 teaspoon Salt; 2 teaspoons Lemon juice; 4 legs Chicken legs, skinned and separated into drumsticks and thighs; 1 Tomato, chopped; 3 cups Fresh cilantro, leaves and stems, chopped; 3 Hot green chilies, chopped; 1 teaspoon Tomato paste; 3 tablespoons Olive oil; 1 cup Plain yogurt, lightly beaten

Recipe GLPRb8994ddc9c1bdb

Indian

Main Course

45 min

53 cal

Servings: 10

Stovetop

SNAP eligible

A vibrant, herb-forward chicken dish infused with fresh cilantro, aromatic ginger, and garlic. Chicken pieces are marinated in a creamy yogurt-based mixture with fresh herbs and spices, then pan-cooked until tender and flavorful. This aromatic main course is naturally gluten-free and packed with bright, fresh flavors.

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Ingredients

3 inch piece Fresh ginger, peeled and chopped

5 cloves Garlic cloves, chopped

1 teaspoon Salt

2 teaspoons Lemon juice

4 legs Chicken legs, skinned and separated into drumsticks and thighs

1 Tomato, chopped

3 cups Fresh cilantro, leaves and stems, chopped

3 Hot green chilies, chopped

1 teaspoon Tomato paste

3 tablespoons Olive oil

1 cup Plain yogurt, lightly beaten

Directions

Combine the chopped ginger and garlic in a small bowl. Add the salt, lemon juice, tomato paste, and the plain yogurt. Stir until well blended into a smooth marinade.
Pat the chicken drumsticks and thighs dry with paper towels. Arrange them in a large bowl or container. Pour the yogurt marinade over the chicken pieces, ensuring they are well coated. Cover and refrigerate for at least 30 minutes, or up to 2 hours for deeper flavor.
Remove the marinated chicken from the refrigerator 10 minutes before cooking. Heat the olive oil in a large skillet or wok over medium-high heat.
Working in batches if necessary to avoid overcrowding, carefully transfer the chicken pieces to the hot oil, reserving the marinade. Cook the chicken for 4-5 minutes on each side until lightly browned.
Add the reserved marinade to the skillet with the chicken. Reduce heat to medium, cover loosely, and simmer for 10-12 minutes, stirring occasionally, until the chicken reaches an internal temperature of 165°F (74°C).
Stir in the chopped cilantro (leaves and stems), hot green chilies, and chopped tomato. Simmer uncovered for an additional 3-4 minutes, stirring gently, until the cilantro is wilted and the flavors are fully integrated.
Taste and adjust seasoning as needed. Transfer to a serving platter and serve hot, garnished with additional fresh cilantro if desired.

Comments

Grocery List Plus Editorial Staff4

All ingredients are stocked routinely at every major Charlotte chain—ginger, garlic, cilantro, green chili, yogurt, and tomato are easy finds, even outside peak season. The cost per serving runs under $2 for the chicken and aromatics, making it genuinely affordable for a 10-serving yield. The 45-minute stated time is roughly honest for browning chicken and simmering sauce, though 50 minutes is more realistic if you're mincing ginger and garlic from scratch. This is a weeknight workhorse that reheats well and feeds a family cleanly without fussy technique, though it's not particularly tied to North Carolina's seasons or regional food culture.