Indian
Chicken
Dhania Seeds
Intermediate
For 4 people

Natkhat Chicken: Fragrant, Spicy, and Flavour-Packed


Sunrise Dhania Chicken is a hearty, aromatic chicken curry perked up with the nutty, mildly citrusy flavour of dry-roasted dhania (coriander) seeds. Paired with the warm spiciness of whole garam masalas and the bright tang of Kasuri methi, this dish is a riot of authentic Indian flavours. Best accompanied by sweet pulao rice to balance the bold masalas. Despite the long list of spices, this recipe is quite straightforward—just be sure to measure, prep, and set out all your ingredients before you start cooking.

Ingredients

  • Chicken (skinless, boneless, cut into bite-sized pieces)

    750 g
  • Sunrise Dhania (Coriander) Seeds

    2 tbsp
  • Refined Oil

    2 tbsp
  • Bay Leaf

    1
  • Whole Dried Red Chilli

    2
  • Star Anise

    1
  • Cinnamon Stick (2-inch piece)

    1
  • Cloves

    4
  • Green Cardamom Pods

    4
  • Ginger-Garlic Paste

    1 tbsp
  • Sunrise Haldi (Turmeric) Powder

    1 tsp
  • Sunrise Jeera (Cumin) Powder

    1 tsp
  • Salt

    1 tsp (or to taste)
  • Sugar

    1/2 tsp
  • Sunrise Kashmiri Mirch (Chilli) Powder

    1 tsp
  • Sunrise Shahi Garam Masala

    2 tsp
  • Tomato (chopped)

    1 large
  • Water

    125 mL
  • Sunrise Kasuri Methi (Dried Fenugreek Leaves)

    1 tbsp
  • Fresh Coriander Leaves (chopped)

    2 tbsp
  • Sweet Pulao Rice

    to serve

Sunrise tip: Dry roast the dhania seeds until they turn a shade darker and emit a warm, nutty aroma. This simple step intensifies their flavour, giving the masala a deeper, richer taste.

 

Steps

Step 1: Dry Roast and Grind Dhania Seeds

Time: 5 minutes

In a dry pan set over medium heat, add the Sunrise Dhania seeds. Roast, stirring frequently, until the seeds turn a shade darker, become fragrant, and start to crackle, about 3-4 minutes.

Remove pan from heat and tip the roasted seeds onto a plate. Allow to cool completely. Once cooled, grind into a fine powder using a spice grinder or mortar and pestle. Set aside.

 

Step 2: Sauté Whole Garam Masala

Time: 3 minutes

Heat the refined oil in a large, heavy-bottomed pan over medium heat. Once hot, add the whole garam masala spices: bay leaf, dried red chillies, star anise, cinnamon stick, cloves, and green cardamom pods.

Sauté for 1-2 minutes until the spices sizzle and turn fragrant, but be careful not to burn them.

 

Step 3: Add Ground Spices and Chicken

Time: 5 minutes

Add the ground Sunrise Dhania seed powder and ginger-garlic paste to the pan. Sauté for 1 minute until aromatic.

Add the chicken pieces to the pan. Stir well to coat the chicken in the spices.

Sprinkle in the Sunrise Haldi Powder, Sunrise Jeera Powder, salt, sugar, and Sunrise Kashmiri Mirch Powder. Mix thoroughly, ensuring the chicken is evenly coated in the spice blend.

 

Step 4: Add Tomatoes and Simmer

Time: 12 minutes

Add the Sunrise Shahi Garam Masala and chopped tomato to the pan. Stir well to combine.

Pour in the water and give everything a good mix. Bring the mixture to a boil, then reduce heat to low.

Cover the pan with a tight-fitting lid and allow the chicken to simmer for 10 minutes, or until the chicken is cooked through and the tomatoes have softened into the sauce.

 

Step 5: Finish and Serve

Time: 5 minutes

Remove the lid and sprinkle the Sunrise Kasuri Methi over the chicken. Sauté for 1-2 minutes to mix it in.

Garnish with chopped fresh coriander leaves and an extra sprinkling of Sunrise Shahi Garam Masala.

Give everything a final quick stir, then remove from heat. Serve hot alongside sweet pulao rice.

 

Goes Best With

  • Side Dish: Kachumber salad, raita

  • Bread: Naan, roti, paratha