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

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!

Yield: 4
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes

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

  1. 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.
  2. Meanwhile, place the cilantro, garlic, Serrano chilies, 1/2 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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

Yield:

4

Serving Size:

1

Amount Per Serving: Calories: 272|Total Fat: 14g|Saturated Fat: 2g|Trans Fat: 0g|Unsaturated Fat: 11g|Cholesterol: 51mg|Sodium: 349mg|Carbohydrates: 19g|Fiber: 3g|Sugar: 10g|Protein: 21g|

Nutrition information has been auto-calculated for your convenience.

Did you make this recipe?

Take a picture and tag @thewanderlustkitchen on Instagram and hashtag it #thewanderlustkitchen. We can't wait to see your version!

 

October 4, 2013 | Last Updated on October 10, 2019 by Linda

40 thoughts on “Indian Tomato-Cilantro Chicken”

  1. 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!

    Reply
  2. 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!

    Reply
  3. 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!

    Reply
  4. 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!!

    Reply
  5. 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!

    Reply
  6. 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!

    Reply
    • 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 🙂

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

    Reply
  8. 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!

    Reply

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