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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
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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
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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, 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.
  • 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.
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