introduction
This Indian Cilantro Chicken is bright, simple, and full of fresh cilantro and spices. It cooks in one pan and works well for a weeknight dinner. If you like simple chicken ideas, see some 5-ingredient chicken crock pot recipes for other easy meals.
why make this recipe
Make this recipe because it is fast, fresh, and full of green flavor. The cilantro paste gives a nice color and the spices make the dish warm. You get a saucy chicken that pairs well with rice or naan.
how to make Indian Cilantro Chicken
- Mix 1 tsp chili powder, ½ tsp salt, 1 tbsp lemon juice, and 2 large diced boneless, skinless chicken breasts in a bowl. Marination isn’t essential, but it boosts flavor!
- Blend 1 bunch fresh cilantro (bottom stems removed), 4 garlic cloves, 3 Serrano chilies (seeds removed for less heat), ⅛ cup fresh lemon juice, 1 tbsp water, and ½ tsp cumin seeds until smooth. A vibrant green, smooth paste.
- Heat 3 tbsp vegetable oil in a skillet over medium heat. Add ½ tsp black pepper, ½ tsp red pepper flakes, and ½ tsp cumin seeds. Stir for about 1 minute until fragrant. Don’t rush—caramelized onions add depth to the flavor!
- Add 2 medium chopped onions and cook until soft and light brown. Add the marinated chicken to the skillet. Toss well to coat with the onion mixture. Avoid overcrowding the pan to prevent steaming.
- Add 1 tbsp minced ginger, 2 medium diced tomatoes, 1 tsp turmeric powder, and 1 tsp ground cardamom. Stir to combine.
- Pour in the cilantro paste, mixing well. The paste should be thick but pourable.
- Stir in ⅓ cup canned coconut milk and ½ cup water. Bring to a boil, then lower heat to a simmer. Taste-test after simmering to adjust seasoning.
- Uncover, taste the sauce, and adjust salt, spice, or sweetness as needed. Serve hot with naan or basmati rice. Garnish with fresh cilantro leaves.
For more warm, home-style chicken ideas that fit simple cooking, try some easy chicken casserole ideas.
Ingredients :
- 1 tsp chili powder
- ½ tsp salt
- 1 tbsp lemon juice
- 2 large boneless, skinless chicken breasts, diced
- 1 bunch fresh cilantro (bottom stems removed)
- 4 garlic cloves
- 3 Serrano chilies (seeds removed for less heat)
- â…› cup fresh lemon juice
- 1 tbsp water
- 3 tbsp vegetable oil
- ½ tsp black pepper
- ½ tsp red pepper flakes
- ½ tsp cumin seeds
- 2 medium onions, chopped
- 2 tbsp brown sugar
- 1 tbsp minced ginger
- 2 medium tomatoes, diced
- 1 tsp turmeric powder
- 1 tsp ground cardamom
- â…“ cup canned coconut milk
- ½ cup water
- Replace coconut milk with Greek yogurt for tanginess.
- Use jalapeños instead of Serrano chilies.
- Swap brown sugar with honey or maple syrup.
Directions :
- Combine chili powder, salt, lemon juice, and chicken in a bowl. Marination isn’t essential, but it boosts flavor!
- Blend cilantro, garlic, chilies, lemon juice, cumin seeds, and water until smooth. A vibrant green, smooth paste.
- Heat oil in a skillet over medium heat. Add black pepper, red pepper flakes, and cumin seeds. Stir for about 1 minute until fragrant.
- Add onions and cook until caramelized. Don’t rush—caramelized onions add depth to the flavor!
- Add marinated chicken to the skillet. Toss well to coat with the onion mixture. Avoid overcrowding the pan to prevent steaming.
- Add ginger, diced tomatoes, turmeric, and cardamom. Stir to combine.
- Pour in the cilantro paste, mixing well. A thick but pourable consistency.
- Stir in coconut milk and water. Bring to a boil, then lower heat to a simmer. Taste-test after simmering to adjust seasoning.
- Uncover, taste the sauce, and adjust salt, spice, or sweetness as needed.
- Serve hot with naan or basmati rice. Garnish with fresh cilantro leaves.
how to serve Indian Cilantro Chicken
Serve this chicken hot over basmati rice or with warm naan. A simple salad or raita on the side cools the heat. For easy weeknight combos, you can also pair it with recipes from a list of easy crockpot chicken recipes to plan meals ahead.
how to store Indian Cilantro Chicken
Cool the chicken to room temperature, then put it in an airtight container. Keep in the fridge for up to 3 days. Reheat gently on low heat with a splash of water or milk to loosen the sauce. For longer storage, freeze for up to 2 months in a freezer-safe container.
tips to make Indian Cilantro Chicken
- Use fresh cilantro for the best color and flavor.
- Remove seeds from chilies to control heat.
- Don’t rush onions — cook until light brown for more flavor.
- Add coconut milk slowly and taste as you go.
- If using yogurt instead of coconut milk, add it off the heat to prevent curdling.
variation (if any)
- Swap coconut milk with Greek yogurt for a tangy sauce.
- Use jalapeños instead of Serrano chilies for milder heat.
- Replace brown sugar with honey or maple syrup for a different sweetness.
- Use thigh meat instead of breast for juicier results.
FAQs
Q: Can I use cilantro stems in the paste?
A: Use bottom stems removed for a smooth paste. Tender stems are fine, but remove thick woody stems.
Q: Can I make this mild for kids?
A: Yes. Remove seeds from chilies or use only one small jalapeño. Taste and add more if needed.
Q: Can I use frozen chicken?
A: Thaw fully before dicing and cooking. Cooking from frozen will make the chicken cook unevenly.
Q: How do I make the sauce thicker?
A: Simmer uncovered for a few extra minutes to reduce the sauce, or mash a few cooked tomatoes into it.
Q: Is this dish gluten-free?
A: Yes, the recipe is gluten-free if you use gluten-free oil and spices.
Conclusion
If you want another version or inspiration, see this Indian Tomato Cilantro Chicken recipe for more ideas: Indian Tomato Cilantro Chicken from The Wanderlust Kitchen.
Indian Cilantro Chicken
Ingredients
Method
- Mix chili powder, salt, lemon juice, and chicken in a bowl.
- Blend cilantro, garlic, chilies, lemon juice, cumin seeds, and water until smooth.
- Heat oil in a skillet over medium heat. Add black pepper, red pepper flakes, and cumin seeds. Stir for about 1 minute until fragrant.
- Add onions and cook until caramelized.
- Add the marinated chicken to the skillet and toss well to coat.
- Add ginger, diced tomatoes, turmeric, and cardamom, and stir to combine.
- Pour in the cilantro paste and mix well.
- Stir in coconut milk and water, then bring to a boil. Lower heat to a simmer.
- Taste and adjust seasoning as needed.
- Serve hot with naan or basmati rice, garnished with fresh cilantro leaves.