Instructions

1. Using a mixer grinder, grind together the onions, ginger, garlic, coriander leaves, coriander stems,  mint leaves and green chilies together into a paste. Add 1/4 cup or so of water if required.
2. Transfer the paste to a large bowl. Add in the curd, cumin powder, coriander powder, grounded peppercorn and garam masala powder. Add salt to taste and give it a good mix.
3. Next add the chicken to the Marinade along with 1 tbsp of mustard oil and 2 Tbsp lemon juice. Mix well and coat the chicken pieces evenly with the marinade. Cover and keep the marinated chicken for 2 hours or more. You may keep it in the refrigerator during summer months.
4. In a deep bottom pan heat mustard oil over medium flame. Once hot add the marinated chicken to the pan. Pour a little water to the bowl where you had marinated the chicken. Pour the residual marination with the water into the pan with the chicken.
5. Stir occasionally and cook for 3-4 mins over medium flame.
6. Now reduce the flame, cover and cook over a sim for 15-20 mins more or until chicken has cooked through. By now, the coriander gravy should have released oil and aroma. It should have turned a little darker in colour as well.
7. Remember to open the lid and stir from time to time during this cooking time.
8. You may want to check for salt and add more if required. If you are using sugar, you may add it now.
9. Before taking it off the flame add one generous tablespoon of butter or ghee. Toss and mix it well into the curry.
10. The Dhaniya Murgh (cilantro chicken curry) is now ready. Teams well with Indian breads like roti, paratha, naan or poori.