Indian-spiced Chicken Recipe

Name: Indian-spiced Chicken
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 pounds boneless skinless chicken breasts; 1 cup whole milk plain yogurt; 3 large cloves garlic, pressed; 1 -inch piece ginger, grated; 8 cardamom pods, cracked with the back of a chef's knife; 1 tablespoon curry powder; 1/2 teaspoon dried red chili flakes; 2 teaspoons ground coriander; 1 tablespoon sweet paprika; 2 tablespoons honey; 1 teaspoon salt; 20 grinds black pepper; 3 tablespoons vegetable oil; 1 medium onion, cut into medium dice; 3 tablespoons tomato paste; 2 cups half-and-half; Basmati rice, for serving

Servings: persons

1 1/2 pounds boneless skinless chicken breasts
1 cup whole milk plain yogurt
3 large cloves garlic, pressed
1 -inch piece ginger, grated
8 cardamom pods, cracked with the back of a chef's knife
1 tablespoon curry powder
1/2 teaspoon dried red chili flakes
2 teaspoons ground coriander
1 tablespoon sweet paprika
2 tablespoons honey
1 teaspoon salt
20 grinds black pepper
3 tablespoons vegetable oil
1 medium onion, cut into medium dice
3 tablespoons tomato paste
2 cups half-and-half
Basmati rice, for serving

1
Cut the chicken breasts roughly into 2 by 2-inch pieces.
2
Mix together the yogurt, garlic, ginger, cardamom, curry powder, chili flakes, coriander, paprika, honey, salt, and pepper until thoroughly combined.
3
Add chicken pieces to yogurt mixture, cover, and refrigerate at least 1 hour or as long as overnight.
4
Bring to room temperature before cooking.
5
In a large skillet, heat the vegetable oil over medium-high heat.
6
Add the onion and cook until translucent.
7
Stir in tomato paste until evenly distributed and then add the half-and-half.
8
Slide in the chicken and marinade, stir well, and bring mixture to a simmer.
9
Reduce the heat so that the liquid remains at a low simmer.
10
Cook about 15 minutes until chicken is no longer pink in the middle but still tender and moist.
11
Serve immediately over basmati rice.

748

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

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.

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 17 ingredients. The key ingredients include: 1 1/2 pounds boneless skinless chicken breasts, 1 cup whole milk plain yogurt, 3 large cloves garlic, pressed, 1 -inch piece ginger, grated, and more.

Yes, Indian-spiced 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-spiced Chicken

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions