How to Make Indian cilantro Chicken
Step #1: 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. 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. Step #2: 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. Step #3: 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. Step #4: 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. Step #5: 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. Step #6: 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. Step #7: 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 with Naan bread. To reheat, 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.
