Discover the delightful Indian Cilantro Chicken recipe that’s bound to become a staple in your kitchen. This dish combines tender chicken with a vibrant tomato-cilantro sauce, creating a symphony of flavors that’s both exotic and comforting. Perfect for impressing guests or spicing up a weeknight dinner, this recipe is a must-try!
In our household, the Indian Cilantro Chicken has become a cherished favorite. My husband, who has always been a fan of spicy dishes, instantly fell in love with the rich flavors and aromatic spices. Even our little ones can’t resist dipping their naan into the savory sauce. This dish has turned into a weekly ritual, bringing warmth and joy to our family dinners. The first time I made it, the enticing aroma drew everyone to the kitchen, and the compliments have been flowing ever since. It’s amazing how one recipe can create such beautiful family moments and memories.
Why This Indian Cilantro Chicken?
- Fresh Ingredients: Featuring fresh cilantro, garlic, Serrano chilies, and ginger for a vibrant taste.
- Perfectly Spiced: A blend of chili powder, cumin, turmeric, and cardamom adds depth and warmth.
- Creamy and Savory: Coconut milk provides a creamy texture that balances the heat of the chilies.
- Sweet and Spicy: Brown sugar adds a hint of sweetness to balance the spices.
Ingredients:
Chicken Marinade
- 1 teaspoon chili powder (5 grams)
- 1/2 teaspoon salt (3 grams)
- 1 tablespoon lemon juice (15 ml)
- 2 large boneless skinless chicken breasts, cut into bite-sized chunks (about 500 grams / 1.1 lbs)
Tomato-Cilantro Sauce
- 1 bunch fresh cilantro, bottom two inches of stems removed
- 4 cloves garlic
- 3 Serrano chilies, seeds and membranes removed
- 1/8 cup fresh lemon juice (30 ml)
- 1 tablespoon water (15 ml)
- 3 tablespoons vegetable oil (45 ml)
- 1/2 teaspoon freshly ground black pepper (3 grams)
- 1/2 teaspoon red pepper flakes (3 grams)
- 1/2 teaspoon cumin seeds (3 grams)
- 2 medium yellow onions, chopped (about 300 grams / 0.66 lbs)
- 2 tablespoons brown sugar (30 grams)
- 1 tablespoon minced ginger root
- 2 medium tomatoes, diced (about 250 grams / 0.55 lbs)
- 1 teaspoon turmeric (5 grams)
- 1 teaspoon ground cardamom (5 grams)
- 1/3 cup canned unsweetened coconut milk (80 ml)
- 1/2 cup water (120 ml)
Directions:
- Marinate the Chicken: Combine chili powder, salt, lemon juice, and chicken pieces in a medium bowl. Cover and refrigerate for at least one hour, if possible, to enhance the flavors.
- Prepare the Sauce: In a food processor or blender, blend cilantro, garlic, Serrano chilies, lemon juice, and water until a smooth paste forms. Set aside.
- Cook the Onions and Spices: Heat vegetable oil in a wok or heavy-bottomed skillet over medium-high heat. Add black pepper and red pepper flakes, cooking for 1 minute. Add cumin seeds, onions, and brown sugar, stirring to coat the onions with the spices. Cook for 6-8 minutes, or until the onions are golden brown.
- Cook the Chicken: Add marinated chicken to the skillet, stirring to combine with the onions and spices. Cook for 2-3 minutes, until the chicken is white on all sides.
- Add Remaining Ingredients: Reduce heat to medium, then add ginger, tomatoes, turmeric, and cardamom. Stir well. Add the cilantro paste from the food processor, stirring to mix. Cook for an additional 2-3 minutes.
- Simmer: Pour in coconut milk and water. Bring the mixture to a boil over medium heat. Once boiling, cover the skillet and reduce heat to low. Simmer for 10 minutes.
- Adjust Seasoning: After 10 minutes, uncover the skillet and taste the sauce. If it’s too spicy, add more brown sugar. Adjust with salt and black pepper as needed.
Notes:
- Substitutions: If you prefer a milder dish, substitute the Serrano chilies with milder peppers or reduce the quantity.
- Cooking Tips: For an even richer flavor, marinate the chicken overnight.
- Serving Suggestions: Serve this dish with naan bread or basmati rice for a complete meal.
- Nutritional Information: This recipe is rich in protein and healthy fats, making it a nutritious option for family dinners.
