Easy Indian-Style Chicken Recipe - Allrecipes.com
Easy Indian-Style Chicken Recipe
  • READY IN 50 mins

Easy Indian-Style Chicken

Recipe by  

"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!)"

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
  • PREP

    20 mins
  • COOK

    30 mins

    50 mins


  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 More Reviews

Most Helpful Positive Review
Sep 11, 2007

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!

Most Helpful Critical Review
May 24, 2015

Hi, I am Indian and cook mostly Indian food for my family. I came on allrecipes looking for something different than what I'm used to. For this recipe, let me say straight off the bat--all Indian/Pakistani curries have garlic and ginger paste. The most common way is to throw it in the beginning when frying onions. Also, if you're old school, use fresh tomatoes (paste cuts down the time, I guess). I've never used coconut milk and tomato paste in the same recipe myself, but that's an interesting combination. For the red pepper--a pinch is not sufficient. It will be too bland, at least 1 tsp. I would add all the spices in the beginning when frying the onions, then put the chicken and THEN the tomatoes. Definitely more spices or this will be too bland (try cumin powder, coriander powder, etc). I hope this helps someone.

Nov 16, 2010

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!

Dec 07, 2008

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.

Feb 18, 2008

This was so good! I have zero complaints about this one. It was incredibly easy and so tasty. The recipe says the chili paste and cayenne pepper are optional, but be sure to add it. It gives it great flavor. In my opinion it wasn't spicy at all. I'm not sure what cumin SEED is or if it's the same thing, but I just used ground cumin. Very delicious!

Oct 24, 2007

This was an easy and yummy different way to make chicken. It's definitely not the full flavored dish that you would get at an indian resturant but a pretty tame at-home version.

Mar 10, 2010

I was so surprised by how good this is! I didn't expect the flavors to be so intense, when I read the ingredients I thought it may be a bit too sweet, and I don't like "sweet meat" lol. As I was cooking it, I thought there wasn't a lot of sauce, so I doubled all the sauce ingredients but left the chicken the same. I followed the recipe ingredients exactly, EXCEPT I accidentally added A LOT more turmeric, because the top fell off while I was adding it! However, it tasted really good, so I think I will always add more than the recipe calls for, say 1.5 tsp for a double sauce batch. I also added one red chile and one green chile but I left them whole. This gives flavor without a lot of heat. I did that instead of the paste, along with a small sprinkle of chili powder, because I didn't have any paste. Otherwise, I followed it as written. It was so good! Will certainly make again and again! Don't be too critical if you're looking for gourmet indian, because this isn't it. But it's a fantastically flavored dish that will please a wide variety of people.

Apr 13, 2012

So good! I followed some other reviewers' advice and doubled up on the spices- excellent. Even my kids (7, 4 and 2) eat it without complaint. Thank you!


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  • Calories
  • 316 kcal
  • 16%
  • Carbohydrates
  • 11.4 g
  • 4%
  • Cholesterol
  • 59 mg
  • 20%
  • Fat
  • 20 g
  • 31%
  • Fiber
  • 2.5 g
  • 10%
  • Protein
  • 24.6 g
  • 49%
  • Sodium
  • 196 mg
  • 8%

* Percent Daily Values are based on a 2,000 calorie diet.

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