Coriander chutney chicken (Lilli chatni anna murghi kari) from Made in India, Cooked in Britain: Recipes from an Indian Family Kitchen (page 99) by Meera Sodha

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Chapattis (Rotli)

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    The book's "Coriander chutney" called for in this recipe can be made in advance.

  • zoelaz on April 27, 2026

    Really yummy and easy if you make the chutney ahead. The fried onions on top really make the dish

  • shelbstirr on April 30, 2025

    Pretty good! The coriander chutney is SO GOOD, I’ve been adding extra to my serving.

  • SKidd on May 08, 2023

    Gosh this is good! Had a load of cilantro in the garden and made the chutney using cashews since that’s what we had on hand. Very quick to come together especially if you make the chutney ahead. Served with the Pakistani spinach/potato curry from her Guardian column too, perfect springtime dinner.

  • raybun on April 26, 2021

    Someone recently made this on Instagram and I thought Oh that sounds incredible, must make! Well EYB tells me I’ve made it before because I uploaded a photo of it but I have no recollection whatsoever. Anyway it’s absolutely delicious and I’ll definitely be making it again, soon.

  • meggan on October 01, 2020

    I too used chicken breast with good results. The cilantro chutney on page 212 only takes a minute in the blender and is worth making.

  • clkandel on August 09, 2020

    The flavors are great. I used a chicken breast instead of thighs and it was delicious.

  • Rutabaga on October 06, 2019

    This is delicious, a nice alternative to a cream or coconut milk based curry. I left out the hot peppers to keep it kid friendly. My older son, while not a fan of many Indian curries (perhaps it's the cumin and coriander seed?), had seconds. Made using Sodha's cilantro chutney recipe, it was a beautiful, fresh-tasting vibrant green.

  • TrishaCP on May 10, 2019

    This is a great curry. I made the homemade chutney and it is wonderful! Will definitely be repeating this dish.

  • aberne on May 03, 2019

    We've made this no less than five times and even the picky eater asked for this as his birthday meal this year. If you make double the chutney and freeze ahead, this makes a quick meal. We often add lightly steamed green beans to summer in the sauce with the chicken to make a complete meal.

  • clcorbi on July 26, 2017

    This is a favorite curry for us. I don't bother frying onions as a garnish at the end; if anything, I'd use some crispy packaged onions, but I don't find it necessary. Both times I made this, I used storebought coriander chutney from the Indian market near me, and it turned out great. I have also made the coriander chutney from this book, and it's delicious, so I'm sure this curry would only be improved with the homemade chutney.

  • L.Nightshade on May 05, 2016

    My deviations: As is the MO in the Nightshade house, I used a combination of chiles, jalapeño, Serrano, and Anaheim, in both the chutney and the chicken (with a bit of red chile added as garnish). I used coconut oil, as I don’t keep canola. (Onions cooking in coconut oil emit a mesmerizing aroma.) I forgot to hold out some of the chutney (I only made enough to go in the dish, with the cilantro we had on hand), but the finished dish was still quite bright and fresh looking. Mr. Nightshade had his over rice, I had mine in a bowl, and we were both quite happy. http://www.chowhound.com/post/2016-cotm-india-meat-fish-1035678?commentId=9846398

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