Indian Chicken Recipe

Name: Indian Chicken
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: ⅓ cup butter, divided; 8 chicken breasts, skinless and boneless, quartered; 1 cup onion, chopped; 1 garlic clove, chopped; 2 teaspoons salt; 1 tablespoon ground ginger; ¼ teaspoon chili powder; ½ cup canned tomato, drained; 1 cup chicken broth; ½ cup ground cashews; ½ cup flaked coconut; 2 tablespoons cornstarch; 1 cup heavy cream

Servings: persons

⅓ cup butter, divided
8 chicken breasts, skinless and boneless, quartered
1 cup onion, chopped
1 garlic clove, chopped
2 teaspoons salt
1 tablespoon ground ginger
¼ teaspoon chili powder
½ cup canned tomato, drained
1 cup chicken broth
½ cup ground cashews
½ cup flaked coconut
2 tablespoons cornstarch
1 cup heavy cream

1
Melt half the butter in a heavy skillet or Dutch oven.
2
Brown chicken in batches, adding remaining butter as necessary.
3
Remove and set aside.
4
Add onions and garlic and cook for 5 minutes.
5
Return chicken to pan.
6
Stir in salt, ginger, chili powder, tomatoes and broth.
7
Cover and cook 15 minutes.
8
Stir in cashews and coconut.
9
Cover and cook over low heat until chicken is tender, about 10 minutes.
10
Slowly stir cornstarch and cream together.
11
Stir cornstarch mixture into pan.
12
Bring to a boil, stirring constantly.
13
Reduce heat to low and simmer 5 minutes.

868

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: ⅓ cup butter, divided, 8 chicken breasts, skinless and boneless, quartered, 1 cup onion, chopped, 1 garlic clove, chopped, and more.

Yes, Indian Chicken falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Indian Chicken

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions