Murgh Dhania Bhuna is a beloved dish in Pakistani cuisine known for its rich and aromatic flavors. The name translates to ‘Chicken Coriander Fry,’ highlighting its key ingredient, coriander, which imparts a fresh, herbaceous note to the dish. Typically cooked with a blend of spices, onions, tomatoes, and green chilies, this dish offers a balance of heat and savory warmth. It is often served with naan or rice, making it a versatile option for both casual meals and special occasions. The chicken remains tender as it absorbs the myriad of spices, while the coriander provides a refreshing contrast. This dish is loved for its depth of flavor and the delightful aroma that fills the kitchen, making it a favorite in many households.
Murgh Dhania Bhuna
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Cook Time
45 mins
Chef's Pick
Fresh Every Time
Serving
4 Persons
Categories :
Ingredients
Nutrition
Per Serving
350 Kcal
Calories
20 Grams
Total Fat
5 Grams
Saturated Fat
100 Mg
Cholesterol
700 Mg
Sodium
15 Grams
Total Carbohydrates
3 Grams
Dietary Fiber
30 Grams
Protein
Directions
Step 1
Heat oil in a pan over medium heat and add onions. Sauté until golden brown.
Step 2
Add ginger and garlic, stir for a minute until aromatic.
Step 3
Add tomatoes, red chili powder, turmeric, and salt. Cook until tomatoes are soft.
Step 4
Add chicken pieces and mix well. Cook for 15 minutes, stirring occasionally.
Step 5
Add green chilies and half of the coriander.
Step 6
Cook until chicken is tender and oil separates.
Step 7
Garnish with remaining coriander and serve hot with naan or rice.
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