Looking for something flavorful, fresh, and a little different to shake up dinner? Try Indian Cilantro Chicken. It’s a delicious mix of herby cilantro, warm Indian spices, and a creamy sauce that’s perfect for scooping up with naan or spooning over fluffy basmati rice.
This recipe is simple enough for beginners but still impressive enough for a special dinner. And the best part? You can prep some parts ahead of time to make cooking even easier. Let’s dive in!
Quick Recipe Highlights
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 15 minutes
- Serves: 4
- Difficulty: Moderate
What You’ll Need:
- A blender or food processor
- A heavy-bottomed skillet or wok
- Basic kitchen tools: knife, cutting board, measuring cups/spoons
Make-Ahead Ideas:
- Marinate the chicken a day before for more flavor.
- Prep the cilantro paste and keep it in the fridge for up to 2 days.
Ingredients
Here’s what you’ll need to whip up this tasty dish:
For the Marinade:
- 1 teaspoon chili powder
- ½ teaspoon salt
- 1 tablespoon lemon juice
- 2 large chicken breasts (cut into bite-sized pieces)
For the Sauce:
- Fresh cilantro: 1 bunch (trim the bottom stems)
- Garlic: 4 cloves
- Serrano chilies: 3 (remove seeds for less heat)
- Lemon juice: ⅛ cup
- Water: 1 tablespoon
- Vegetable oil: 3 tablespoons
- Spices: ½ teaspoon each of black pepper, red pepper flakes, and cumin seeds
- Onions: 2 medium (chopped)
- Brown sugar: 2 tablespoons
- Ginger: 1 tablespoon minced
- Tomatoes: 2 medium (diced)
- Turmeric powder: 1 teaspoon
- Cardamom: 1 teaspoon
- Coconut milk: ⅓ cup (unsweetened from a can)
- Water: ½ cup
Ingredient Swaps:
- No coconut milk? Use Greek yogurt for a slightly tangy flavor.
- No Serrano chilies? Jalapeños work too!
- Brown sugar not your thing? Use honey or maple syrup instead.
How to Make It
Step 1: Marinate the Chicken
Mix the chili powder, salt, lemon juice, and chicken in a bowl. Cover and pop it in the fridge for at least an hour. No time? That’s okay—just move to the next step.
Why this matters: The marinade locks in flavor and keeps the chicken juicy.
Step 2: Blend the Cilantro Paste
Blend cilantro, garlic, chilies, lemon juice, cumin seeds, and water until smooth. That’s it! You want a bright green, chunk-free paste.
Pro Tip: Cilantro stems are packed with flavor—use them!
Step 3: Cook the Aromatics
Heat the oil in your pan over medium heat. Add black pepper, red pepper flakes, and cumin seeds. Let them sizzle for about a minute until fragrant. Then toss in the onions and brown sugar. Cook for 6–8 minutes, stirring often.
Look for this: Onions should be soft, golden, and slightly sticky.
Step 4: Add the Chicken
Take the chicken out of the marinade and add it to the pan. Stir to coat it with those flavorful onions. Cook for 2–3 minutes, just until it turns white on the outside.
Mistake to avoid: Don’t overcrowd the pan—it’ll steam the chicken instead of browning it.
Step 5: Build the Sauce
Reduce the heat to medium. Add ginger, diced tomatoes, turmeric, and cardamom. Stir it all together. Then, pour in the cilantro paste. Cook for another 2–3 minutes to let the flavors blend.
The goal: A sauce that’s thickening but still easy to stir.
Step 6: Simmer Everything Together
Stir in the coconut milk and water. Bring it to a gentle boil, then drop the heat to low. Cover the pan and let it simmer for 10 minutes.
Pro Tip: Check it occasionally to prevent the sauce from sticking to the bottom.
Step 7: Taste, Adjust, and Serve
Uncover the pan and taste the sauce. Too spicy? Add a little extra brown sugar. Not salty enough? Adjust to your liking. Serve the dish piping hot with naan or rice.
Optional garnish: A sprinkle of fresh cilantro on top.
Tips & Variations
Want it spicier or milder?
- For less heat: Reduce chilies or skip the seeds.
- For more heat: Add cayenne or extra red pepper flakes.
Need a vegetarian option?
Swap the chicken for tofu or chickpeas.
Planning to freeze leftovers?
Cool the dish first, then store it in freezer-safe containers. It’ll stay good for up to 2 months.
How to Serve It
Indian Cilantro Chicken goes great with:
- Soft, warm naan bread for scooping up that rich sauce.
- Steamed basmati rice—it’s light and soaks up every bit of the flavor.
Feeling fancy? Add a side of cucumber raita to cool things down.
Indian Cilantro Chicken isn’t just another dinner—it’s comfort food with a kick. Whether you’re making it for family or impressing guests, this dish is a winner every time. So, grab your spices, get cooking, and enjoy every flavorful bite!
PrintIndian Cilantro Chicken Recipe
A delicious and aromatic dish that blends fresh cilantro, Indian spices, and a creamy coconut-tomato sauce. Perfect for pairing with naan or basmati rice, it’s an easy yet impressive meal for any occasion.
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 15 minutes
- Yield: 4 1x
- Category: Main Course
- Cuisine: Indian
Ingredients
For the Marinade:
- 1 tsp chili powder
- ½ tsp salt
- 1 tbsp lemon juice
- 2 large boneless, skinless chicken breasts, diced
For the Sauce:
- 1 bunch fresh cilantro (bottom stems removed)
- 4 garlic cloves
- 3 Serrano chilies (seeds removed for less heat)
- ⅛ cup fresh lemon juice
- 1 tbsp water
- 3 tbsp vegetable oil
- ½ tsp black pepper
- ½ tsp red pepper flakes
- ½ tsp cumin seeds
- 2 medium onions, chopped
- 2 tbsp brown sugar
- 1 tbsp minced ginger
- 2 medium tomatoes, diced
- 1 tsp turmeric powder
- 1 tsp ground cardamom
- ⅓ cup canned coconut milk
- ½ cup water
Optional/Substitutions:
- Replace coconut milk with Greek yogurt for tanginess.
- Use jalapeños instead of Serrano chilies.
- Swap brown sugar with honey or maple syrup.
Instructions
Step 1: Marinate the Chicken
- Combine chili powder, salt, lemon juice, and chicken in a bowl.
- Cover and refrigerate for at least 1 hour.
Pro Tip: Marination isn’t essential, but it boosts flavor!
Step 2: Make the Cilantro Paste
- Blend cilantro, garlic, chilies, lemon juice, cumin seeds, and water until smooth.
- Ensure there are no chunks remaining.
Visual Cue: A vibrant green, smooth paste.
Step 3: Sauté the Aromatics
- Heat oil in a skillet over medium heat. Add black pepper, red pepper flakes, and cumin seeds.
- Stir for about 1 minute until fragrant.
- Add onions and brown sugar, cooking until onions become soft and golden brown (6–8 mins).
Common Mistake: Don’t rush—caramelized onions add depth to the flavor!
Step 4: Cook the Chicken
- Add marinated chicken to the skillet. Toss well to coat with the onion mixture.
- Cook for 2–3 minutes until the chicken turns white on the outside.
Pro Tip: Avoid overcrowding the pan to prevent steaming.
Step 5: Build the Sauce
- Add ginger, diced tomatoes, turmeric, and cardamom. Stir to combine.
- Pour in the cilantro paste, mixing well.
- Cook for 2–3 minutes until the sauce begins to thicken.
Visual Cue: A thick but pourable consistency.
Step 6: Simmer with Coconut Milk
- Stir in coconut milk and water. Bring to a boil, then lower heat to a simmer.
- Cover and cook for 10 minutes. Stir occasionally to prevent sticking.
Pro Tip: Taste-test after simmering to adjust seasoning.
Step 7: Finish & Serve
- Uncover, taste the sauce, and adjust salt, spice, or sweetness as needed.
- Serve hot with naan or basmati rice. Garnish with fresh cilantro leaves.
Notes
Serving Suggestions:
- Pair with warm naan or steamed basmati rice.
- Add cucumber raita or a side salad for a refreshing contrast.
Storage & Reheating:
- Refrigerator: Store leftovers in an airtight container for up to 3–4 days.
- Freezer: Freeze in a sealed container for up to 2 months.
- To Reheat: Thaw overnight (if frozen) and warm on the stovetop or microwave until heated through.
Tips & Tricks:
- Want mild heat? Reduce or skip the chili seeds.
- Add cherry tomatoes during summer for a sweeter flavor.
- For a vegetarian twist, replace chicken with tofu or chickpeas.
