{"id":283388,"date":"2025-06-09T10:13:56","date_gmt":"2025-06-09T10:13:56","guid":{"rendered":"https:\/\/peraltafinancing.com\/uncategorized\/dhonepata-murgi-playful-cooking\/"},"modified":"2025-06-09T10:13:56","modified_gmt":"2025-06-09T10:13:56","slug":"dhonepata-murgi-playful-cooking","status":"publish","type":"post","link":"https:\/\/fivemor.com\/?p=283388","title":{"rendered":"Dhonepata Murgi – Playful Cooking"},"content":{"rendered":"


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Dhonepata Murgi<\/strong> (\u09a7\u09a8\u09c7 \u09aa\u09be\u09a4\u09be \u09ae\u09c1\u09b0\u0997\u09bf) is a flavorful and aromatic Bengali chicken curry<\/strong> made with the fresh, herby punch of coriander leaves (dhone pata)<\/strong>. This traditional Bengali Coriander Chicken Curry is a must-try for those who love home-style Indian curries, especially with a refreshing twist.<\/p>\n

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Whether you\u2019re a seasoned cook or a food enthusiast searching for an authentic Bengali recipe<\/strong>, this blog post is your go-to guide to mastering this delicious chicken dish.<\/p>\n

What is Dhonepata Murgi?<\/strong><\/h2>\n

Dhonepata Murgi translates to \u201cCoriander Leaf Chicken\u201d<\/strong> in Bengali. It’s a traditional curry where the main highlight is a fresh green paste made from coriander leaves<\/strong>, green chilies, and aromatics. This chicken curry is mildly spicy, herby, and light\u2014perfect for pairing with steamed rice<\/strong>, jeera rice<\/strong>, or even parathas<\/strong>.<\/p>\n

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Ingredients for Dhonepata Murgi<\/strong><\/h2>\n<\/blockquote>\n

Curry Cut Chicken Pieces – <\/strong>I like to keep a mix of with bones and boneless pieces for my chicken curries. You can choose just boneless too if you prefer that.<\/p>\n

Fresh Cilantro Leaves – <\/strong>Use good quality vibrant green fresh cilantro leaves. I use the stem and the leaves both.<\/p>\n

Ginger, Garlic and Green Chili <\/strong>– We make a paste of ginger with garlic and green chili. Depending on your liking, you can add more or less green chili.<\/p>\n

Ground<\/strong> Spices<\/strong> – I like to keep it very minimal spiced, as I prefer the refreshing flavor of cilantro leaves to be the star of the dish. I use a basic combo of cumin powder, fennel powder and coriander powder along with a small quantity of turmeric powder and chili powder. And then I finish it with some garam masala powder<\/a>.<\/p>\n

Whole Spices<\/strong> – I keep it very minimal with just Green Cardamom, cinnamon stick and cloves and bay leaves.<\/p>\n

Oil <\/strong>– You can use your choice of oil, but I like to use mustard oil when I prepare meat in Bengali style.<\/p>\n

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How to Make Dhonepata Murgi \u2013 Step-by-Step Instructions<\/strong><\/h2>\n

Marinate the Chicken (Optional but Recommended)<\/h3>\n

Marinate chicken<\/strong> with salt, cumin power, fennel powder, coriander powder and lemon juice. Let it rest for 2 hrs for or overnight for deeper flavor.<\/p>\n

Make the Green Masala Paste<\/strong> – Make the paste just before you prepare the chicken curry. Blend coriander leaves, green chilies, garlic, and ginger with a splash of water into a smooth paste. Set aside<\/p>\n

Cook the Curry<\/strong> –<\/p>\n

Heat mustard oil in a pan until it smokes slightly. Add whole spices (if using) and chopped onions.<\/p>\n

Saut\u00e9 until golden brown, then add the marinated chicken and let it cook for 5 minutes.<\/p>\n

Add the green paste and toss it around to mix every thing. Now let it simmer or 15 to 20 minutes for the chicken to cook though. I don’t add too much water as I want the consistency of the curry to be semi gravy.<\/p>\n

Sprinkle a little bit of garam masala and squeeze lemon juice. Let it cook for a few more minutes. Then check for seasoning and adjust as per liking.<\/p>\n

The dish tastes amazing when served immediately, and the leftover tastes even better as the flavor gets deepen on resting.<\/p>\n

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Serving Suggestions<\/h2>\n

Serve Dhonepata Murgi<\/strong> hot with:<\/p>\n

Variations & Tips<\/strong><\/h2>\n

You can also add a few mint leaves to the green paste for extra freshness.<\/p>\n

Use boneless chicken<\/strong> for a quicker cook time.<\/p>\n

Add a spoon of yogurt for a creamier texture.<\/p>\n

For a richer taste, replace mustard oil with ghee.<\/p>\n

Health Benefits of Dhonepata Murgi<\/strong><\/h2>\n

This green chicken curry<\/strong> is not only delicious but also packed with nutrients:<\/p>\n

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  • Coriander leaves<\/strong> are rich in antioxidants, vitamin K, and help detoxify the body.<\/li>\n
  • Lean chicken<\/strong> provides protein for muscle repair and energy.<\/li>\n
  • The minimal use of oil and spices makes it a healthy Indian chicken curry<\/strong> option.<\/li>\n<\/ul>\n

    Dhonepata Murgi<\/strong> is a soul-satisfying Bengali chicken curry<\/strong> that celebrates the vibrant flavor of coriander leaves<\/strong>. It’s simple, aromatic, and perfect for everyday meals or weekend feasts. Try this easy recipe at home and let the freshness of dhone pata (cilantro leaves) transform your chicken curry game.<\/p>\n

    FAQs<\/strong><\/h2>\n
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    Is Dhonepata Murgi spicy?<\/strong><\/p>\n

    The heat level depends on the number of green chilies used. It\u2019s usually mild to moderately spicy<\/strong>, but you can adjust it to your preference.<\/p>\n<\/div>\n

    Can I make Dhonepata Murgi without onion and garlic?<\/strong><\/p>\n

    Yes! For a Satvik or niramish (no onion-garlic) version<\/strong>, skip the onion and garlic. Use only ginger and green chilies in the green paste for a lighter, more sattvic flavor.<\/p>\n<\/div>\n

    How can I enhance the flavor of Dhonepata Murgi?<\/strong><\/p>\n

    Use mustard oil<\/strong> for authenticity and a smoky flavor. Adding a squeeze of lime juice<\/strong> or a few drops of ghee at the end also boosts the aroma.<\/p>\n<\/div>\n

    Can I use store-bought coriander paste?<\/strong><\/p>\n

    Fresh coriander leaves are recommended for the best flavor. However, in a pinch, you can use store-bought green chutney<\/strong> or paste, though the taste may vary.<\/p>\n<\/div>\n<\/div>\n

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    Dhonepata Murgi<\/h2>\n

    Dhonepata Murgi<\/strong> (\u09a7\u09a8\u09c7 \u09aa\u09be\u09a4\u09be \u09ae\u09c1\u09b0\u0997\u09bf) is a flavorful and aromatic Bengali chicken curry<\/strong> made with the fresh, herby punch of coriander leaves (dhonepata)<\/strong>. This traditional Bengali Coriander Chicken Curry is a must-try for those who love home-style Indian curries, especially with a refreshing twist.<\/span><\/p>\n

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    Prep Time <\/span>10 minutes<\/span><\/span> mins<\/span><\/span><\/p>\n

    Cook Time <\/span>20 minutes<\/span><\/span> mins<\/span><\/span><\/p>\n

    Marinating the chicken <\/span>2 hours<\/span><\/span> hrs<\/span><\/span><\/p>\n

    Total Time <\/span>2 hours<\/span><\/span> hrs<\/span> 30 minutes<\/span><\/span> mins<\/span><\/span><\/p>\n<\/div>\n

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    Course <\/span>Curries and Stew, Main Course<\/span><\/p>\n

    Cuisine <\/span>Bengali, Indian<\/span><\/p>\n<\/div>\n<\/div>\n<\/div>\n

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    Ingredients\u00a0<\/p>\n