Quick and Easy Cilantro (Dhaniya) Chicken



  • 1lbchicken drumstick
  • 14 cupfresh cilantro
  • 1inchginger
  • 4garlic cloves
  • 2green chilies or 1 jalapeno
  • 1teaspoonoil
  • 1teaspoonsalt
  • 2cupswater
  • 2tablespoonswhite vinegar
  • 1tablespoonsugar
  • 1teaspoonsalt
  • 1red onion, medium size
  • 1teaspooncoriander powder
  • 1teaspoonred chili pepper
  • 1teaspoonblack pepper
  • 12 teaspooncumin powder
  • 1teaspoonsalt
  • 2 -3tablespoonsoil

    Serving Size: 1 (622) g

    Servings Per Recipe:2

    Calories: 589.6

    Calories from Fat 323 g 55 %

    Total Fat 36 g 55 %

    Saturated Fat 7.5 g 37 %

    Cholesterol 184.3 mg 61 %

    Sodium 3694.1 mg 153 %

    Total Carbohydrate19.2 g 6 %

    Dietary Fiber 2.2 g 8 %

    Sugars 11.2 g 44 %

    Protein 46.1 g 92 %


  • Remove the skin from the Chicken Drumstick and wash thoroughly.
  • Make incisions to the Chicken Drumsticks.
  • Make a Brine solution of Water, Vinegar, 1 Tbsp Sugar and 1 Tsp Salt.
  • Soak the Chicken in the Brine solution for about 30 minutes.
  • Blend the Cilantro, Garlic, Ginger, Green Chilly, 1 Tsp oil and Salt into a fine paste.
  • Chop the Red Onion about 1 cup.
  • Drain the Brine Solution, wash the chicken and marinate the chicken in the Cilantro paste.
  • Meanwhile, fry the onions in oil in a wide and deep heavy bottom pan.
  • Once the onion turns translucent add all the dry spices, (Coriander Powder, Red Chilly Powder, Cumin Powder and Black Pepper Powder, Salt) and fry for about 2 minutes.
  • Add the marinated Chicken with all the marinade.
  • Fry on High heat for about 10-15 minutes stirring frequently and keep scraping the bottom of the pan.
  • Cook until the Chicken starts breaking off the bone
  • Add water about 1/2 a cup, cover and simmer on medium flame for about 10 minutes.
  • Check for seasoning and adjust as per taste.
  • Increase the heat and let the gravy dry out to the required consistency. If you want to serve this as a snack then dry out the gravy so that spice mixture sticks to the Chicken.
  • Serve hot with sliced onions and lemon wedges.
  • Tip 1: You can temper the oil with Cardamom, Star Anise, Cinnamon, Bay Leaf before adding the onions. Remove them before serving.
  • Tip 2: Adjust the amount of Ginger, Garlic and Green Chilly as per your taste but ensure that they do not become the primary flavor.
  • Tip 3: If you are not keen on making the paste, you can buy readymade Cilantro, Ginger and Garlic paste (in tubes) available in the refrigerated section (not frozen) of the produce aisle in most grocery stores like, Walmart, Kroger, Target etc. You will have to chop Green Chillies/Jalapeno.
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