Indian Tomato-Cilantro Chicken (2024)

Frances
Published on October 4, 2013 / Last updated on January 8, 2024

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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!

I need to ask you something.

Do you like flavor? Like… lots and lots of flavor?

I sure hope you do, because there’s a TON of flavor in this Indian tomato cilantro chicken recipe.

And also because I’m not sure why you would be reading a food blog if you don’t like flavor. Lots and lots of it.

Just look at these lemons! And cilantro! And tomatoes!

Those beautiful little tomatoes came from the garden of my incredibly amazing and wonderful friends Tracy and Katie.

They were the best tomatoes I had all summer.

I cannot believe how quick and easy this Indian tomato chicken was to put together.

I threw this together in under a half-an-hour, but if you were feeling particularly ambitious you could marinate the chicken for an hour or so in the fridge before cooking.

Here’s the Recipe!

Did you try this recipe? Leave a ⭐️ rating below and share it on Instagram, Facebook and Pinterest!

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!

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 for at least one hour if you have the time; otherwise, proceed as is.
Meanwhile, place the cilantro, garlic, Serrano chilies, ½ tsp. cumin, 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 cumin, 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 withNaanbread.

NOTES

Storethe Indian Cilantro Chicken in an airtight container in the refrigerator; it will remain good for up to 3-4 days. Tofreeze, place it in a freezer-safe container or bag for up to 2 months.

Toreheat, 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.

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