Chicken & PoultryIndianMain DishUnder 30 Minutes

Indian Tomato-Cilantro Chicken

This Indian Tomato Cilantro Chicken is full of flavor from tomatoes, cilantro, garlic, Serrano chilies, onion, ginger and several spices that will make your mouth water before you even taste this deliciousness!

I need to ask you something.

Cilantro Chicken Indian Recipe. This Indian Tomato Cilantro Chicken is full of flavor from tomatoes, cilantro, garlic, Serrano chilies, onion, ginger and several spices that will make your mouth water before you even taste this deliciousness!

Do you like flavor? Like… lots and lots of flavor?

I sure hope you do, because there’s a TON of flavor in this Indian tomato cilantro chicken recipe.

And also because I’m not sure why you would be reading a food blog if you don’t like flavor. Lots and lots of it.

Just look at these lemons! And cilantro! And tomatoes!

Those beautiful little tomatoes came from the garden of my incredibly amazing and wonderful friends Tracy and Katie.

They were the best tomatoes I had all summer.

This Tomato Chicken Indian is full of flavor from tomatoes, cilantro, garlic, Serrano chilies, onion, ginger and several spices that will make your mouth water before you even taste this deliciousness!

I cannot believe how quick and easy this Indian tomato chicken was to put together.

I threw this together in under a half-an-hour, but if you were feeling particularly ambitious you could marinate the chicken for an hour or so in the fridge before cooking.

As are many of the dishes created in my kitchen, this invention came from a mixture of necessity and questionable caffeine consumption.

Isn’t that how you cook?

Drink a ton of coffee and then realize you have nothing to eat so you grab random items out of your fridge/pantry/freezer/grocery bags in your basement (no?), mix it all together, and consume?

 

Looking for Cilantro Recipes Indian? Here is a great one! This Indian Tomato Cilantro Chicken is full of flavor from tomatoes, cilantro, garlic, Serrano chilies, onion, ginger and several spices that will make your mouth water before you even taste this deliciousness!

Well, anyway, I’ve done your dirty work by putting together this Indian cilantro chicken recipe for you.

This is delicious by itself, or would be wonderful over a bed of rice or egg noodles.

I think serving it with a few pieces of warm naan bread would constitute a national holiday.

Please try this with some naan and report back!

Here’s the Recipe!

Indian Tomato-Cilantro Chicken Recipe

This Indian Tomato Cilantro Chicken is full of flavor from tomatoes, cilantro, garlic, Serrano chilies, onion, ginger and several spices that will make your mouth water before you even taste this deliciousness!
4.4 from 194 votes
Pin Rate
Course: Main Dish
Cuisine: Indian
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Servings: 4
Calories: 272kcal
Author: The Wanderlust Kitchen
Print Recipe

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 bunch of fresh cilantro - bottom two inches of stems removed
  • 4 cloves of garlic
  • 3 Serrano chilies - seeds and membranes removed
  • 1/8 cup fresh lemon juice
  • 1 tablespoon water
  • 3 tablespoons vegetable oil
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 teaspoon red pepper flakes
  • 1/2 teaspoon cumin seeds
  • 2 medium yellow onions - chopped
  • 2 tablespoon brown sugar
  • 1 tablespoon minced ginger root
  • 2 medium tomatoes - diced
  • 1 teaspoon turmeric
  • 1 teaspoon ground cardamom
  • 1/3 cup canned unsweetened coconut milk
  • 1/2 cup water

Instructions

  • Combine the chili powder, salt, lemon juice, and chicken breast pieces in a medium bowl. Cover and refrigerate at least one hour if you have the time. Otherwise, just don't.
  • Meanwhile, place the cilantro, garlic, Serrano chilies, ½ tsp. cumin, lemon juice, and 1 Tbsp. water in the bowl of a food processor or blender. Process 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 and let cook in the oil for 1 minute. Add the cumin, onions, and brown sugar to the pan and toss to coat the onions in the spices. Let cook for 6-8 minutes, or until onions are nicely browned.
  • Remove the chicken from its marinade and add to the pan. Toss to coat it 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 in the ginger, tomatoes, turmeric, and cardamom and give it a good stir. Add in the contents of the food processor or blender, stir, and let cook for 2-3 minutes.
  • Pour in the coconut milk and water and let the contents of the pan slowly come to a boil over medium heat. Once it has reached a boil, 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 is too spicy, add more brown sugar. Add salt and black pepper as needed.
Nutrition Facts
Indian Tomato-Cilantro Chicken Recipe
Serving Size
 
1 serving
Amount per Serving
Calories
272
% Daily Value*
Fat
 
14
g
22
%
Saturated Fat
 
2
g
13
%
Polyunsaturated Fat
 
11
g
Cholesterol
 
51
mg
17
%
Sodium
 
349
mg
15
%
Carbohydrates
 
19
g
6
%
Fiber
 
3
g
13
%
Sugar
 
10
g
11
%
Protein
 
21
g
42
%
* Percent Daily Values are based on a 2000 calorie diet.
Did you make this recipe?Take a picture and tag @thewanderlustkitchen on Instagram or tag #thewanderlustkitchen! We can't wait to see your version!

Like this Recipe?

Pin it now!

Pin It NowPin It Now

 

About the Author

Anetta

Hi, I'm Anetta! Welcome to The Wanderlust Kitchen, where I share recipes and travel stories from all around the world. Here you'll find a world of recipes you can have confidence in. These recipes celebrate authentic food heritage as well as modern techniques and ingredients. I believe that food brings us together as much as it sets us apart. Be brave, try something new!

Join the Conversation

Rate and Comment

Your email address will not be published.

Recipe Rating




Comments:

  1. 5 stars
    WOW! This recipe is a great one. I’d like to say I know my way around Indian cuisine, so when I saw this I knew I had to try it, and it did not disappoint. I tweaked mine by adding, Garam Masala, Indian Curry, Cumin Seeds, and Red Chilli Powder. It turned out amazing and was a hit with everyone! I served one with Jasmine Rice and Carmelized carrots with a subtle hint of brown sugar.

  2. Hi! I made this tonight for dinner and I just wanted to say how much I enjoyed this dish. It just hit the mark on every level. Thank you so much for sharing this recipe.

  3. Is the chilli powder in the marinade what I call β€œAmerican” chilli powder as in a pre-made blend or is it just powdered chilies?

  4. I used your recipe last night as a starting point for chicken I cooked for my Indian-born husband. I varied from the recipe a bit to meet his tastes, but am very appreciative to have this recipe to start from! I spiced it up significantly with both green chilis (in the paste) and jalapenos (sauted with the onions). I also added a bit of garam masala, and omitted the coconut milk. Because what we had on hand was drumsticks, I used those, and increased the cooking time. My husband loved your addition of lemon juice for tanginess. We will definitely be visiting this recipe, and your site, again!

    1. Hi Caitlin,

      Thanks for your comments and for sharing your recipe changes.

      – Linda

  5. As I hate cilantro, I’m going to have to figure out different herbs to use. But the cooked dish looks delicious!

  6. Great recipe and lost of flavor. Although my dish was wayyy more green then yours pictured….maybe too much of the paste?

  7. This was incredible! I threw this together for dinner tonight and it was so flavorful and authentic, I’m really excited to try some of your other recipes now. Thanks for sharing this wonderful recipe!

  8. This recipe was delish! We served it over brown rice but I’d love to try it with something sweeter like baked yams. I use Himalayan salt and needed to add an extra half teaspoon. I also added 1 teaspoon Garam Masala, which is an Indian spice. Absolutely delish!

  9. Oh my! My mouth has gone to heaven & I’m not even a huge fan of cilantro!! I’ve always thought it tastes like soap. But this recipe by no means is soap-like. It was as you say, so flavorful! The cilantro was not overpowering at all and gave the dish a great flavor.
    The hubs & I love Indian dishes and I’m always searching for new ones to try. This has now become one of my favorites, and I’ll definitely keep this in my arsenal. It was so easy and just fantasmic!
    I also cooked okra and rainbow fingerling potatoes with some cumin, turmeric, ginger, garlic, and onion. They paired wonderfully with your dish.
    Thank you so much!!

  10. Have never felt the need to post a comment about a recipe found via Pintrest…UNTIL NOW!!! Just WOW… hubby and I loved this, amazing flavours. Only made two little tweaks, I used half fat coconut milk, and threw in a little garam masala in the absence of any cardamom in my spice collection. Thank you for a fab recipe Anetta!

  11. Hi, I cant wait to try your recipe. I made butter chicken for my husband a while back and he loved it! I’m sure this will be another favorite but I think I am going to try for shrimp. However we aren’t big fans of coconut milk could I just substitute that for cream or half&half? Also, does it end up being spicy with the chilis or mild?

    Thank you!

    1. Hi, Nada! I haven’t tried this with cream or half-and-half, but I think you’d be okay. It isn’t very HOT spicy, but it’s very “spiced” due to the cilantro. It has a strong taste, but shouldn’t burn your mouth πŸ™‚

  12. This was wonderful! My 5 and 7 year old ate it up, and I shared it with a friend who also very much enjoyed it. Thanks

  13. This was fabulous, I love cilantro and I love Indian cuisine. The lemon really complements the chicken & spices. Thank you for sharing !

  14. So glad that I came across this recipe via Pinterest. I found it on Sunday and made it that same night. My wife and brother loved it some much (myself included) that I am making it again tonight for my parents! The flavors come together beautifully and are so lively and exciting. Thanks for sharing this recipe and I cant wait to try more from you!

  15. I found this on Pintrest and made it tonight. Wow it is easy to make and the flavor is out of this world good! Thank you for sharing and making my family happy.

  16. I came across your recipe on Pinterest! I am in LOVE with this recipe, I added potatoes to mine and used lime intead of lemon and a LOT of cardamom! It was absolutely delicious!! Thank you for sharing πŸ™‚

  17. Best blog hands down. I am full time working professional and your recipes are heavenly. Now I can come back home and cook my meals under 30 minutes and take the left overs to work.You’ve given me the energy and passion to cook again. Thank you!!

  18. Hello. Love this recipe. So delicious . Wanted to ask which cumin goes in at whar time in the recipe because it was not clear to me. Going to look up the chicken recipe mentioned above too. Thanks for the great recipes!

    1. Hi, Susan! Thanks so much for asking – it looks like I accidentally listed the cumin twice! It’s all fixed now πŸ™‚

  19. Wow this looks delicious! Do you think it would taste ok if I made it with salmon or shrimp?? BTW LOVE your website. I am so looking forward to making some of these recipes. YAY!

    1. Hi, Cindy! I’m so glad you found my site πŸ™‚ I’ve never tried making this with salmon or shrimp, but for either of those you may have to adjust the timing of the recipe as they cook a lot faster than chicken. If you try it, be sure to let me know how it turns out!

  20. The Poulet Yassa was really tasty! I love the way the mustard and lemon juice elevate each other. It is one of my favorite flavor combinations. The chicken was incredibly tender. My boyfriend went to pull the pieces out of the pan to put them on a cutting board to slice them up and they just fell apart. No knife required! I had no idea that onions had that kind of tenderizing power. Who knew you could get 5 hour slow cooker texture out of a half hour simmer with a little help from some onions! And while the chicken was great, the onions were actually my favorite part of the dish. I could have just mashed them up and spread them on some crusty bread and eaten that for dinner… and probably dessert. And probably breakfast the next day with a poached egg on top.

    That Pear Pistachio loaf looks great! I plan on making it this weekend. And forgive me in advance, but in the spirit of St. Patty’s Day, I might defile it with some green food coloring.

    Thank you again!!

    1. Hi, Lizz! I’m all about the onions, too. When I first made it I was worried about all of the acidity, but it all works together really well! I’m so glad you liked it πŸ™‚

  21. Made this a few nights ago and it was incredible! The most flavorful dish I’ve ever made in 30 mins. I was a little skeptical about using an entire bunch of cilantro, (I love it, but that’s A LOT of cilantro) but it totally made the dish. I made the Chicken Shawarma a couple weeks ago and loved it too. I did a quick pickle on some red onions, made some tahini sauce, and threw it in a low carb wrap and it put the street food version to shame!

    I never thought I’d say I’d be looking forward crying, but that Poulet Yassa recipe makes me know it will be worth it. Onion chopping and marinating starts tomorrow, and cooking on Thursday night. Can’t wait to see how it turns out!

    By the way, I absolutely love your blog. The pictures are gorgeous, but genuine and unpretentious. Your writing voice is incredible. I tend to lose interest halfway through most food bloggers’ actual blogs (I usually read about half of the actual blog and then scroll to the recipe) but your blogs are so fun, interesting, funny, and heartfelt.

    My boyfriend and I love to cook together, but we have always leaned towards different flavors than what you have here (think BBQ, spicy Mexican, traditional Cajun, modern Italian), but you’ve got us going in a whole new direction now. It’s so nice to see a great food blogger with a collection of SUCH unique flavors. I congratulate you on what you have here. It is my favorite food blog, hands down. I have shared it with friends on Facebook and I hope that you have much success going forward.

    Thanks again for bringing a new and delicious perspective to our kitchen and home. Best of luck!

    PS – Really hoping you’ll post the recipe for those pear pancakes with cream cheese drizzle & pistachios that you had on IG one day!

    1. Wow, Lizz! This is the most amazing comment πŸ™‚ I can’t tell you how much it means to me to get this kind of feedback from a reader like you! I’ve been breaking down my food boundaries to try new things and I love hearing that you’re doing the same thing! I actually made a Shawarma for dinner last night so it’s funny that you mention it! The Poulet Yassa is really good – the flavors aren’t overwhelming, but the onions tenderize the chicken and add a little something extra. I just made a South African chicken recipe over the weekend that was kind of similar – I’ll be posting the recipe soon!

      PS – the Pear Pancakes were a total disaster – I took the picture before we ate it and there was just something… not right about them. I think the soft pear made the texture taste like it was not cooked all the way through. Instead, I made a Pear & Pistachio Loaf with the Cream Cheese Drizzle. Here’s the link: https://thewanderlustkitchen.com/2013/11/25/spiced-pear-pistachio-bread/

  22. The recipe was excellent, it inspired me to get creative! I made it sweeter with Butternut Squash and a side of lentils and potatoes, it was heavenly!

  23. Nice recipe! This is actually very similar to a dish called Dhania Chicken (coriander chicken)! It looks absolutely scrumptious!