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Indian Cilantro Chicken Recipe

Indian Cilantro Chicken
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A delicious and aromatic dish that blends fresh cilantro, Indian spices, and a creamy coconut-tomato sauce. Perfect for pairing with naan or basmati rice, it’s an easy yet impressive meal for any occasion.

Ingredients

Scale

For the Marinade:

  • 1 tsp chili powder
  • ½ tsp salt
  • 1 tbsp lemon juice
  • 2 large boneless, skinless chicken breasts, diced

For the Sauce:

  • 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
  • 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
  • ⅓ cup canned coconut milk
  • ½ cup water

Optional/Substitutions:

  • Replace coconut milk with Greek yogurt for tanginess.
  • Use jalapeños instead of Serrano chilies.
  • Swap brown sugar with honey or maple syrup.

Instructions

Step 1: Marinate the Chicken

  • Combine chili powder, salt, lemon juice, and chicken in a bowl.
  • Cover and refrigerate for at least 1 hour.
    Pro Tip: Marination isn’t essential, but it boosts flavor!

Step 2: Make the Cilantro Paste

  • Blend cilantro, garlic, chilies, lemon juice, cumin seeds, and water until smooth.
  • Ensure there are no chunks remaining.
    Visual Cue: A vibrant green, smooth paste.

Step 3: Sauté the Aromatics

  • 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 brown sugar, cooking until onions become soft and golden brown (6–8 mins).
    Common Mistake: Don’t rush—caramelized onions add depth to the flavor!

Step 4: Cook the Chicken

  • Add marinated chicken to the skillet. Toss well to coat with the onion mixture.
  • Cook for 2–3 minutes until the chicken turns white on the outside.
    Pro Tip: Avoid overcrowding the pan to prevent steaming.

Step 5: Build the Sauce

  • Add ginger, diced tomatoes, turmeric, and cardamom. Stir to combine.
  • Pour in the cilantro paste, mixing well.
  • Cook for 2–3 minutes until the sauce begins to thicken.
    Visual Cue: A thick but pourable consistency.

Step 6: Simmer with Coconut Milk

  • Stir in coconut milk and water. Bring to a boil, then lower heat to a simmer.
  • Cover and cook for 10 minutes. Stir occasionally to prevent sticking.
    Pro Tip: Taste-test after simmering to adjust seasoning.

Step 7: Finish & Serve

  • Uncover, taste the sauce, and adjust salt, spice, or sweetness as needed.
  • Serve hot with naan or basmati rice. Garnish with fresh cilantro leaves.

Notes

Serving Suggestions:

  • Pair with warm naan or steamed basmati rice.
  • Add cucumber raita or a side salad for a refreshing contrast.

Storage & Reheating:

  • Refrigerator: Store leftovers in an airtight container for up to 3–4 days.
  • Freezer: Freeze in a sealed container for up to 2 months.
  • To Reheat: Thaw overnight (if frozen) and warm on the stovetop or microwave until heated through.

Tips & Tricks:

  • Want mild heat? Reduce or skip the chili seeds.
  • Add cherry tomatoes during summer for a sweeter flavor.
  • For a vegetarian twist, replace chicken with tofu or chickpeas.

Find it online: https://indianrecipe.info/indian-cilantro-chicken/