Feast on the bold and beautiful flavors of Indian Cilantro Chicken. Every mouthful is a delightful symphony of fresh cilantro, zesty tomatoes, and exotic spices!
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. Also, I’m not sure why you would be reading a food blog if you don’t like flavor. Lots and lots of it.
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.
Table of Contents
Reasons to Love This Cilantro Chicken
- The combination of fresh cilantro and tangy tomatoes creates a rich, mouthwatering taste.
- Indian Cilantro Chicken is infused with a blend of aromatic spices.
- This dish can be enjoyed with rice, bread, or even on its own, making it a versatile choice for any meal.
Recipe Ingredients
- Cilantro: Fresh and herbaceous, cilantro adds a citrusy flavor and refreshing contrast to the spicy elements.
- Serrano Chilies: These chilies offer a crisp, sharp heat.
- Coconut Milk: Creamy and slightly sweet, coconut milk adds a luxurious texture and mild flavor that tempers the heat.
See the recipe card for full information on ingredients and quantities.
How to Make Indian cilantro Chicken
Step #1: Combine the chili powder, salt, lemon juice, and chicken breast pieces in a medium bowl. Cover and refrigerate for at least one hour if you have the time; otherwise, proceed as is.
Step #2: Meanwhile, place the cilantro, garlic, Serrano chilies, ½ tsp. cumin seeds, lemon juice, and 1 Tbsp. water in the bowl of a food processor or blender. Process for 20-30 seconds, or until the mixture forms a paste. Set aside.
Step #3: Heat the grapeseed oil in a wok or heavy-bottomed skillet over medium-high heat. Add the black pepper and red pepper flakes, cooking in the oil for 1 minute. Add the onions, and brown sugar to the pan, tossing to coat the onions in the spices. Cook for 6-8 minutes, or until the onions are nicely browned.
Step #4: Remove the chicken from its marinade and add to the pan, tossing to coat in the onions and spices. Cook for 2-3 minutes, or until the chicken pieces have turned white on all sides.
Step #5: Reduce the heat to medium, then add the ginger, tomatoes, turmeric, and cardamom, giving everything a good stir. Add the contents of the food processor or blender, stir, and cook for 2-3 minutes.
Step #6: Pour in the coconut milk and water, letting the contents of the pan slowly come to a boil over medium heat. Once boiling, cover the pan and reduce the heat to low. Simmer for 10 minutes.
Step #7: After ten minutes, uncover the pan and taste the sauce. If it’s too spicy, add more brown sugar. Adjust with salt and black pepper as needed. You can try serving this with Naan bread.
Expert Tip
Lightly toast the cumin seeds before adding them to the dish. Toasting cumin seeds in a dry pan over medium heat until they become fragrant (usually about 1-2 minutes) releases their essential oils, resulting in a deeper, more complex flavor profile.
Frequently Asked Questions
Absolutely! Chicken thighs can be a juicier alternative to breasts and work well with the flavors in this recipe.
Yes, you can make this recipe in a slow cooker. Brown the chicken first, then add it with the other ingredients to the slow cooker. Cook on low for 6-7 hours or high for 3-4 hours, adding cilantro towards the end for freshness.
Storage Info
Store the Indian Cilantro Chicken in an airtight container in the refrigerator; it will remain good for up to 3-4 days. To freeze, place it in a freezer-safe container or bag for up to 2 months.
To reheat, thaw it in the refrigerator if frozen, then warm it in a microwave or on the stovetop over medium heat until heated through. Ensure it’s piping hot before serving to ensure food safety and best taste.
More Indian Recipes That You’ll Love
Indian Cilantro Chicken Recipe
RECOMMENDED PRODUCTS
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 grapeseed or 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 for at least one hour if you have the time; otherwise, proceed as is.
- Meanwhile, place the cilantro, garlic, Serrano chilies, ½ tsp. cumin seeds, lemon juice, and 1 Tbsp. water in the bowl of a food processor or blender. Process for 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, cooking in the oil for 1 minute. Add the onions, and brown sugar to the pan, tossing to coat the onions in the spices. Cook for 6-8 minutes, or until the onions are nicely browned.
- Remove the chicken from its marinade and add to the pan, tossing to coat 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 the ginger, tomatoes, turmeric, and cardamom, giving everything a good stir. Add the contents of the food processor or blender, stir, and cook for 2-3 minutes.
- Pour in the coconut milk and water, letting the contents of the pan slowly come to a boil over medium heat. Once boiling, 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’s too spicy, add more brown sugar. Adjust with salt and black pepper as needed. You can try serving this with Naan bread.
NOTES
Nutrition
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!
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!!
I’m so glad you like this recipe! You were brave to give it a try if you usually don’t like cilantro 🙂
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!
Awesome, so glad you like it!!
this is so incredible omg found it on pintrest today and made it even my one year old loves it!!!
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!
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 🙂