Indian Cilantro Chicken Recipe
User Reviews
4.4
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Prep Time
10 mins
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Cook Time
20 mins
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Total Time
30 mins
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Servings
4
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Calories
264 kcal
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Course
Main Course
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Cuisine
Indian
Indian Cilantro Chicken Recipe
Description
Indian Cilantro Chicken Recipe utilizes boneless skinless chicken breast marinated briefly with chili powder, salt, and lemon juice to infuse flavor and tenderize. A tomato-cilantro sauce is prepared by blending fresh cilantro, garlic, serrano chilies, and lemon juice into a paste, which is combined with sautéed onions, spices including cumin, red pepper flakes, turmeric, cardamom, and fresh tomatoes. The chicken is first cooked to change color, then simmered in the sauce with coconut milk and water to develop a rich, creamy texture and layered flavors.
The dish balances the heat of chilies and spices with the freshness of cilantro and lemon acidity. Coconut milk adds creaminess that softens the spice and rounds the sauce. The chicken pieces remain tender due to careful cooking timing, and the sauce thickens slightly during simmering. This recipe serves well alongside rice or flatbreads to complement the vibrant flavors.
For storage, keep leftover chicken in a sealed container refrigerated for up to 3-4 days or freeze for up to two months. Reheat thoroughly to ensure it's piping hot before serving. This improves food safety and preserves the dish's taste.
Ingredients
Chicken Marinade
- 1 teaspoon chili powder
- 1/2 teaspoon salt
- 1 tablespoon lemon juice
- 2 large boneless skinless chicken breasts cut into bite-sized chunks
Tomato-Cilantro Sauce
- 1 cilantro bottom two inches of stems removed, bunch, fresh
- 4 cloves garlic
- 3 Serrano chilies seeds and membranes removed
- 1/8 cup lemon juice fresh
- 1 tablespoon water
- 3 tablespoons grapeseed oil or vegetable oil
- 1/2 teaspoon black pepper freshly ground
- 1/2 teaspoon red pepper flakes
- 1/2 teaspoon cumin seeds
- 2 yellow onion chopped, medium
- 2 tablespoon brown sugar
- 1 tablespoon ginger root minced
- 2 tomato diced, medium
- 1 teaspoon Turmeric
- 1 teaspoon ground cardamom
- 1/3 cup coconut milk canned, unsweetened
- 1/2 cup water
Instructions
- Combine the chili powder, salt, lemon juice, and chicken breast pieces in a medium bowl. Cover and refrigerate for at least one hour if you have the time; otherwise, proceed as is.
- Meanwhile, place the cilantro, garlic, Serrano chilies, ½ tsp. cumin seeds, lemon juice, and 1 Tbsp. water in the bowl of a food processor or blender. Process for 20-30 seconds, or until the mixture forms a paste. Set aside.
- Heat the grapeseed oil in a wok or heavy-bottomed skillet over medium-high heat. Add the black pepper and red pepper flakes, cooking in the oil for 1 minute. Add the onions, and brown sugar to the pan, tossing to coat the onions in the spices. Cook for 6-8 minutes, or until the onions are nicely browned.
- Remove the chicken from its marinade and add to the pan, tossing to coat in the onions and spices. Cook for 2-3 minutes, or until the chicken pieces have turned white on all sides.
- Reduce the heat to medium, then add the ginger, tomatoes, turmeric, and cardamom, giving everything a good stir. Add the contents of the food processor or blender, stir, and cook for 2-3 minutes.
- Pour in the coconut milk and water, letting the contents of the pan slowly come to a boil over medium heat. Once boiling, cover the pan and reduce the heat to low. Simmer for 10 minutes.
- After ten minutes, uncover the pan and taste the sauce. If it’s too spicy, add more brown sugar. Adjust with salt and black pepper as needed. You can try serving this with Naan bread.
Notes
- Refrigerate leftovers in an airtight container for up to 3-4 days to maintain freshness.
- For longer storage, freeze in a suitable container for up to 2 months.
- When reheating frozen portions, thaw in the refrigerator first, then warm thoroughly in a microwave or on the stovetop until piping hot for best taste and safety.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 264 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 264kcal | 13% |
| Carbohydrates | 18g | 6% |
| Protein | 14g | 28% |
| Fat | 16g | 25% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 6g | 35% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 36mg | 12% |
| Sodium | 382mg | 16% |
| Potassium | 573mg | 12% |
| Fiber | 3g | 12% |
| Sugar | 10g | 20% |
| Vitamin A | 834IU | 17% |
| Vitamin C | 21mg | 23% |
| Calcium | 47mg | 5% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.4
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