Description
A vibrant Indian dish bursting with fresh cilantro and rich spices, perfect for weeknight dinners or festive gatherings.
Ingredients
Scale
- 1 tsp chili powder
- ½ tsp salt
- 1 tbsp lemon juice
- 2 large boneless, skinless chicken breasts, diced
- 1 bunch fresh cilantro (bottom stems removed)
- 4 garlic cloves
- 3 Serrano chilies (seeds removed, or substitute with jalapeños)
- 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 (or honey/maple syrup)
- 1 tbsp minced ginger
- 2 medium tomatoes, diced
- 1 tsp turmeric powder
- 1 tsp ground cardamom
- ⅓ cup canned coconut milk (or Greek yogurt)
- ½ cup water
Instructions
- Combine chili powder, salt, and lemon juice in a bowl with the diced chicken for marination.
- Blend cilantro, garlic, chilies, lemon juice, cumin seeds, and water until smooth.
- Heat vegetable oil in a skillet, adding black pepper, red pepper flakes, and cumin seeds.
- Add marinated chicken pieces to the skillet and toss with onions.
- Stir in minced ginger, diced tomatoes, turmeric, and cardamom for one minute.
- Pour cilantro paste over the chicken mixture and mix well.
- Stir in coconut milk and water, bringing to a simmer. Adjust seasoning and serve.
Notes
For deeper flavor, marinate the chicken for up to an hour. Customize by using Greek yogurt for tanginess or adjusting the chilies for spice level.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Indian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 6g
- Sodium: 500mg
- Fat: 16g
- Saturated Fat: 4g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 75mg