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Indian Chicken Dish

 Indian Chicken Dish
I enjoy cooking for my family and try to incorporate new, healthy foods into our menus. This authentic Indian dish is a favorite.—Aruna Kancharla, Bentonville, Arkansas
6 ServingsPrep/Total Time: 30 min.


  • 4 cardamom pods
  • 10 garlic cloves, peeled
  • 6 whole cloves
  • 4-1/2 teaspoons chopped fresh gingerroot
  • 1 tablespoon unblanched almonds
  • 1 tablespoon salted cashews
  • 1 teaspoon ground cinnamon
  • 6 small red onions, chopped
  • 4 jalapeno peppers, seeded and finely chopped
  • 1/4 cup canola oil
  • 3 tablespoons water
  • 1-1/2 pounds boneless skinless chicken breasts, cut into 1/2-inch cubes
  • 1 cup coconut milk
  • 1 cup (8 ounces) plain yogurt
  • 1 teaspoon ground turmeric
  • Fresh cilantro leaves
  • Hot cooked basmati rice, optional


  • Remove seeds from cardamom pods; place in a food processor. Add the
  • garlic, cloves, ginger, almonds, cashews and cinnamon; cover and
  • process until blended. Set aside.
  • In a large skillet, saute onions and jalapenos in oil until tender.
  • Stir in water and the garlic mixture. Add the chicken, milk, yogurt

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Indian Chicken Dish (continued)

Directions (continued)

  • and turmeric. Bring to a boil. Reduce heat; simmer, uncovered, for
  • 8-10 minutes or until chicken juices run clear. Sprinkle with
  • cilantro. Serve with rice if desired. Yield: 6 servings.
Nutritional Facts: 1 cup chicken mixture (calculated without rice) equals 367 calories, 23 g fat (10 g saturated fat), 68 mg cholesterol, 93 mg sodium, 14 g carbohydrate, 3 g fiber, 27 g protein.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.