Indian Cilantro Chicken Recipe
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!
Servings: 4
Calories: 264kcal
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
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.
Nutrition
Serving: 1serving | Calories: 264kcal | Carbohydrates: 18g | Protein: 14g | Fat: 16g | Saturated Fat: 6g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 3g | Trans Fat: 0.1g | Cholesterol: 36mg | Sodium: 382mg | Potassium: 573mg | Fiber: 3g | Sugar: 10g | Vitamin A: 834IU | Vitamin C: 21mg | Calcium: 47mg | Iron: 2mg
