Indian Cilantro Chicken 🍗🌿🌶️

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Indian Cilantro Chicken 🍗🌿🌶️

A rich, aromatic dish featuring tender chicken breasts cooked in a vibrant cilantro, tomato, and coconut milk sauce with warm spices—an easy way to bring authentic Indian flavors to your table!

Ingredients

For the Chicken

2 large boneless skinless chicken breasts
1 bunch fresh cilantro, chopped (reserve some for garnish)
4 cloves garlic, minced
1 tablespoon fresh ginger, grated
2 medium tomatoes, chopped
2 medium yellow onions, finely chopped
1 tablespoon lemon juice
1/8 cup fresh lemon juice
3 serrano chilies, seeds and membranes removed (optional, for heat)

For the Sauce

1/3 cup unsweetened canned coconut milk
9 tablespoons water
1/2 teaspoon freshly ground black pepper
2 tablespoons brown sugar
1 teaspoon ground cardamom
1 teaspoon chili powder
1/2 teaspoon red pepper flakes
1/2 teaspoon salt
1 teaspoon turmeric
1/2 teaspoon cumin seeds

For Cooking

3 tablespoons vegetable oil

Instructions

1. Prepare the Chicken

Cut the chicken breasts into bite-sized pieces or leave whole if you prefer to cook them intact.
Season the chicken with half of the black pepper, half of the salt, and lemon juice. Set aside to marinate while you prepare the sauce.

2. Make the Sauce

Heat the vegetable oil in a large skillet or pan over medium heat.
Add the cumin seeds and cook for 30 seconds until fragrant.
Add the chopped onions, cooking until softened and translucent, about 5 minutes.
Add the garlic and ginger, sautéing for 1-2 minutes until aromatic.
Stir in the chopped tomatoes, cardamom, chili powder, turmeric, brown sugar, red pepper flakes, and remaining salt. Cook for another 3-4 minutes, allowing the tomatoes to soften and release their juices.

3. Cook the Chicken

Add the marinated chicken pieces to the skillet, stirring to coat in the tomato mixture.
Pour in the coconut milk and water, stirring everything together.
Cover the skillet and simmer for about 15-20 minutes, or until the chicken is cooked through and tender. Stir occasionally to avoid burning.
Add the fresh cilantro and serrano chilies, cooking for another 2-3 minutes.

4. Serve

Taste the sauce and adjust seasoning if necessary with more salt, pepper, or lemon juice.