Looking for Indian-style spicy recipes with chicken breast? Here is the best recipe for you: Indian Coriander chicken recipe. This recipe is for hot, spicy, refreshing, cilantro-flavored chicken to spice up your day. The ground coriander leaves added here blend well with the chicken and bring a beautiful flavor.
Chicken breast portions are perfect for grilling and frying. But it is a tough job to incorporate chicken breasts with any Indian-style gravies as it does not blend well with the gravy.
So, If you are like me, have chicken breast in the freezer and still wish to make Indian-style dishes. This is the perfect recipe( I always opt for chicken thigh portions for making Indian gravy).
This is one of the protein-rich, delicious, low-carb recipes to make with fresh coriander leaves, a party-friendly and freezer-friendly recipe.
What is Indian coriander chicken?
Coriander is the Indian name for cilantro. Coriander leaves have a prominent place in Indian cuisine. Most of the Indian dishes are garnished with fresh Coriander leaves.
This Indian coriander chicken is made with fresh cilantro leaves and other Indian spices, a quick recipe for busy weeknights. If you are new to Indian cuisine, this is a good recipe for exploring unique Indian spices.
Why this Coriander chicken?
Coriander leaves have a unique, beautiful flavor; chicken and coriander leaves are like conjoined twins, inseparable. Whatever the chicken recipe, sprinkle some fresh coriander leaves and feel the difference. Most Indian non-vegetarian dishes end up with a sprinkling of fresh coriander leaves.
What does this taste like?
This dry coriander chicken is a mildly hot, delectable side dish with the excellent flavors of cilantro and tomato that stay in the mouth longer. The spices and coriander leaves coat the chicken well, making it excellent finger food.
What to serve with?
Best to serve with rice, pasta, or noodles. However, the following are my handpicked recipes that play well with Indian-style cilantro chicken.
- Indian carrot salad
- Indian tomato salad
- Indian quinoa salad
- Cucumber mango salad
- Greek yogurt cucumber salad
How to store?
Store the leftovers in the air-sealed containers or zip-lock bags. It stays good for up to five days when refrigerated. And up to 3 months when kept in the freezer.
To reheat the frozen chicken, thaw it in the refrigerator overnight and reheat using a pan or microwave according to your convenience.
Pro tips for Indian coriander chicken
Chicken breasts tend to cook faster. Solution: Cook on medium flame.
It becomes chewy when overcooked. Solution: When the pieces are no longer pink in the center, they are cooked.
Less potential to absorb flavors. Solution: Marinate the breast for at least 20 minutes.
Other chicken breast recipes.
- Tandoori chicken breast
- Cedar grilled lemon chicken
- Pan-fried garlic chicken
- Teriyaki Chicken with bottled sauce
- Chicken recipes
How to make Indian coriander chicken
Heat oil in the pan, add fennel seeds, and wait until it becomes golden brown. Then medium flame, add chopped onion, and fry till it becomes soft and pink.
Meanwhile, wash, clean, and prep ginger, garlic, fresh coriander leaves, and tomato. And grind them in the mixer grinder/blender to a fine paste.
Once the onion in the frying pan turns soft and this ground paste, reduce the flame further and fry them for another 2-3 minutes. Stir them occasionally and ensure nothing sticks to the bottom of the pan.
By this time, ginger and garlic should have left their raw smell; if not, fry them a little longer. Then add half a cup of water and salt and bring them to a boil.
Add chopped chicken, and in medium flame, cover the lid and allow it to cook thoroughly. Stir them occasionally whenever needed.
Drizzle some freshly chopped coriander leaves and serve Coriander Chicken Curry hot with rice or roti.
Printable recipe card
Indian Coriander chicken
Ingredients For Grinding:
- 1 tablespoon ginger grated
- 3 cloves garlic
- ¼ cup coriander leaves /cilantro-chopped
- 1 tomato
- To the blender jar, add ginger, garlic, fresh coriander leaves, and tomato.
- And grind them to a smooth paste. And keep aside.
- Over medium heat, heat oil in the pan, add fennel seeds and wait until it slightly changes it the color.
- Now add chopped onion and fry till it becomes soft and pink.
- Stir in the ground paste, red chili powder, coriander powder, and turmeric powder. Saute for 2-3 minutes until the mixture becomes fragrant.
- Stir in half a cup of water and salt, bring them to boil.
- Add chopped chicken, cover the lid and allow it gets cooked completely. Stir them occasionally when needed.
- Sprinkle chopped fresh coriander leaves. Stir for one minutes.
- And serve hot with rice.