Menu Feature: Dhaniya Tahree Murgh
Each month, we dive deeper into one of our menu items to tell you more about the ingredients we cook with and the culture evoked in the recipe. Today, learn about one of our poultry dishes, Dhaniya Tahree Murgh.
“A Northern Indian household favourite, diced chicken pieces curried in a thin but smooth gravy, cooked on the spicy side with onions, paprika and coriander.”
Diced, boneless chicken, flavoured with plenty of coriander and cooked in a smooth, spicy sauce: Dhaniya murgh is a fantastic example of North Indian cuisine, as served in our Indian Restaurant in Birmingham.
About North Indian Cuisine
Much of the cuisine found in Northern India and Pakistan is influenced by the Mughlai style, which emphasises cooking the food over slow fire or tandoor oven, using rich spices and nuts like saffron, almonds, cashew nuts, poppy seeds, coriander seeds and cardamom. Signature dishes also use plenty of ghee, yoghurt and cream or curds to produce a rich gravy.
Key Ingredients of Dhaniya Tahree Murgh
Every household has unique takes on recipes. Without giving away too much, here are the main constituents of Dhaniya Tahree Murgh at Itihaas.
Dhaniya Tahree – Coriander Sauce
Dhaniya is the word for coriander, a herb that has a fresh, peppery flavour. Its cousin is cilantro, widely used in American dressings. Coriander seeds are roasted lightly and blended with paprika to enhance their earthy, warming fragrance. This is the main flavour of the tahree (or tari), a smooth, thin sauce common in North Indian cooking.
Murgh Tikka – Chicken Pieces
Murgh is the word for chicken in both Urdu and Hindi. We marinate diced boneless chicken pieces in coriander and yoghurt paste before adding them to the gravy and cooking well. The marinade encourages the chicken to absorb the flavours of the coriander and other spices, so that when cooked, the taste is strong through every mouthful.
Coriander: An Essential Herb
Dhaniya/Coriander is used throughout South Asia, as fresh leaves, seeds or powder. Ground coriander is often mixed with cumin and is included in many masalas.
The ground seeds provide warmth and nuttiness, whereas the fresh leaves and stems are used as a tangy, aromatic garnish. The root is used to flavour Nihari, a slow-cooked meat stew from Lucknow. Every part of the Dhaniya plant can be used, and it grows readily wherever seeds are thrown, making this herb a staple flavour.
The herb is also medicinal, with recorded use dating back to 6000 BCE at least. Coriander and fennel tea, drunk hot, is a proven remedy for indigestion. Coriander-infused milk is consumed for backaches and cramps.
Pairing Suggestions: What to Eat With Dhaniya Tahree Murgh
Dhaniya Tahree Murgh is a home-cooking favourite that is deeply rooted in Northern India. Choose tandoori roti or naan to soak up the sauce, with a Punjabi salad on the side.
Drinks should complement the fragrant notes of coriander, with a sweet lassi or creamy Coco Calcutta mocktail.
Home Cooking Away from Home
For our chefs, ingredients are the foundation of good food. We use whole spices to create our masalas, authentic Indian spices and fresh ingredients. Our recipes are tried and tested for a perfect balance of flavours, which is why we’re considered one of the best Indian restaurant in Birmingham. Our Dhaniya Murgh is a dish guests order daily from our A’ la Carte menu, so it’s worth tasting on your next visit.
