Easy Indian-Style Chicken

Easy Indian-Style Chicken

Ania 0

"This is an easy and authentic-tasting Indian dish that the entire family will love! Tastes great with plain basmati rice topped with a couple tablespoons of yogurt (especially if you made the chicken spicy!)"

Ingredients 50 m {{adjustedServings}} servings 316 cals

Serving size has been adjusted!

Original recipe yields 4 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 316 kcal
  • 16%
  • Fat:
  • 20 g
  • 31%
  • Carbs:
  • 11.4g
  • 4%
  • Protein:
  • 24.6 g
  • 49%
  • Cholesterol:
  • 59 mg
  • 20%
  • Sodium:
  • 293 mg
  • 12%

Based on a 2,000 calorie diet

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  1. Heat the vegetable oil in a large skillet over medium heat. Add cumin seeds, and fry for a few minutes until they become fragrant and begin to pop. Stir in chopped onion, and cook until the onion has softened and turned translucent, 3 to 4 minutes.
  2. Stir together tomato paste and water, and pour into skillet. Stir in chicken, and cook until it has firmed and turned white, about 5 minutes. Add coconut milk, brown sugar, chile paste, cayenne pepper, turmeric, salt, and pepper.
  3. Bring mixture to a simmer, then reduce heat to medium-low, cover, and continue to simmer until the chicken is tender and no longer pink in the center, about 15 minutes. Sprinkle with chopped cilantro before serving.
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Reviews 41

  1. 49 Ratings


This recipe is the easiest Indian recipe i've seen so far and tastes so good! If you like extra sauce though, I would suggest you use a little more than 1/2 can of lite/regular coconut milk instead. This insures that you will have enough sauce to eat over rice with. Also, I didn't have any cilantro on hand so I didn't use it. I did however, add more tumeric and cumin until it tasted strong enough because I like my Indian dishes very articulate. I served this with basmati rice and naan, so delicious!


Per others reviews, I doubled the cumin and turmeric. I used tsp. cumin seed and 1 tsp. ground cumin. I didn't have chili paste, so I used 1 tbsp. sriracha sauce instead. Since sriracha already has sugar in it I omitted the brown sugar. It was pretty spicy. I often use coconut cream instead of coconut milk in recipes. About 3 tbsp + 1 c. water = 1 c. coconut milk. It's cheaper this way. I think next time I'll add potatoes. It was very flavorful and would be great with tofu!


This recipe would rate a 5 if the amounts of spices were doubled. I, at the suggestion of other reviewers here, pretty much doubled the spices used. I also used ground cumin, because I was out of cumin seeds, and that was fine. I also used hot chili oil instead of chili paste and it mixed well. Because I like savory spicy food, I tripled the amount of brown sugar in the mix and it turned out fantastic. Because I was looking to get some vegetables in the mix, at the last few minutes of simmering, I added some baby spinach leaves. They were great in the mix and didn't detract from the dish. Even my overly picky brother who "doesn't do hot" loved this. Serve it with basmati rice and naan, and you're set.