Indian Spiced Chicken
Tender chicken is coated in a fragrant blend of Indian spices, ginger, garlic, and yogurt.The marinade gives the chicken a rich flavor while helping keep it juicy and tender.Cumin, coriander, turmeric, chili powder, and garam masala create a beautifully balanced spice profile.The chicken is cooked until golden on the outside and completely tender inside.Fresh cilantro and lemon juice add brightness to the finished dish.Serve it with basmati rice, naan, roti, or your favorite Indian side dishes.
Ingredients
For the Chicken
- 2 lb (900 g) boneless chicken thighs or chicken breast, cut into medium pieces
- ½ cup plain yogurt
- 1 tablespoon fresh lemon juice
- 1 tablespoon ginger, finely grated
- 1 tablespoon garlic, minced
- 1½ teaspoons ground cumin
- 1½ teaspoons ground coriander
- 1 teaspoon turmeric powder
- 1½ teaspoons Kashmiri chili powder or mild chili powder
- 1 teaspoon garam masala
- ½ teaspoon freshly ground black pepper
For Cooking
- 2 tablespoons vegetable oil or neutral cooking oil
- 1 medium onion, finely sliced
- 1 green chili, finely chopped, optional
- ½ teaspoon cumin seeds
- ½ teaspoon garam masala
- ¼ cup water, if needed
For Garnishing
- ¼ cup fresh cilantro, chopped
- 1 tablespoon fresh lemon juice
- Fresh cilantro leaves, for serving
- Lemon wedges, optional
Instructions
Prepare the Chicken
- Pat the chicken pieces dry using paper towels. Place them in a large mixing bowl. Dry chicken allows the marinade to cling better and helps the finished dish develop better flavor.
Make the Marinade
- Add yogurt, lemon juice, ginger, garlic, cumin, coriander, turmeric, chili powder, garam masala, salt, and black pepper to the chicken. Mix thoroughly until every piece is evenly coated.
Start Cooking
- Heat the oil in a large heavy-bottomed skillet or pan over medium heat. Add cumin seeds and let them sizzle for a few seconds until fragrant.Add the sliced onion and cook for approximately 5–7 minutes, stirring occasionally, until softened and lightly golden.
Cook the Chicken
- Add the marinated chicken to the pan. Stir well so that the chicken becomes coated with the aromatic onion and tomato mixture.Cook uncovered over medium heat for approximately 8–10 minutes, turning the chicken occasionally.
Finish the Dish
- Remove the lid and increase the heat slightly if necessary. Cook for another 2–3 minutes to allow excess moisture to evaporate and the spices to coat the chicken.Sprinkle with fresh garam masala, cilantro, and lemon juice.
Serve
- Transfer the Indian Spiced Chicken to a serving dish. Garnish with additional cilantro and lemon wedges.Serve hot with basmati rice, naan, roti, chapati, or a simple cucumber salad.
Notes
- Chicken choice: Boneless chicken thighs are especially juicy and flavorful, while chicken breast provides a leaner option.
- Marinating: Even 30 minutes of marinating improves the flavor, but longer marination creates a more developed taste.
- Yogurt: Use plain unsweetened yogurt. Greek yogurt can also be used, although you may need a small splash of water to loosen the marinade.
- Spice level: Adjust the chili powder according to your preferred level of heat.
- Garam masala: Different brands and homemade blends can vary in strength, so adjust according to taste.
- Consistency: For a drier chicken dish, cook uncovered toward the end to reduce the sauce.
- Fresh herbs: Add cilantro near the end rather than cooking it for a long time to preserve its fresh flavor.
- Resting: Allow the cooked chicken to rest for a few minutes before serving so the juices can settle.