Cilantro Garlic Chicken

Cilantro Garlic Chicken

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"This flavorful chicken dish is simple to prepare but offers tremendous flavors. I served this with couscous and pan-fried okra. Delish!"
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1 h 35 m servings 346 cals
Serving size has been adjusted!

Original recipe yields 4 servings



  • Calories:
  • 346 kcal
  • 17%
  • Fat:
  • 22.5 g
  • 35%
  • Carbs:
  • 8.2g
  • 3%
  • Protein:
  • 27.5 g
  • 55%
  • Cholesterol:
  • 89 mg
  • 30%
  • Sodium:
  • 714 mg
  • 29%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  • Prep

  • Cook

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  1. Place ginger, garlic, lemon juice, and 1/4 teaspoon salt into a blender; add 2 tablespoons water and blend until smooth. Place chicken pieces into a non-metallic bowl and pour ginger mixture over chicken. Rub ginger mixture into the meat, cover bowl with plastic wrap, and refrigerate for at least 30 minutes (up to 24 hours).
  2. In same blender pitcher (without rinsing), place tomato, cilantro leaves and stems, serrano chiles, tomato paste, 3/4 teaspoon salt, and 2 tablespoons water. Blend until smooth.
  3. Heat olive oil in a large, heavy nonstick pot with a lid over high heat. When oil is very hot, place chicken pieces with ginger marinade into pot; fry, turning chicken occasionally, until light brown on all sides, about 10 minutes. Pour cilantro mixture from blender over chicken. Cook, stirring often, until sauce thickens and oil separates, about 10 minutes.
  4. Spoon yogurt into pot, cooking and stirring until yogurt is blended into sauce, 4 to 5 minutes. Sauce will be thick and edged with oil. Cover, reduce heat to low, and cook until chicken is tender and no longer pink inside, 10 to 15 minutes. If sauce seems too thick, thin with 1 tablespoon water or as needed.


  1. 15 Ratings

Most helpful positive review

Okay y'all! I live in the heart of Cajun country down here in Louisiana. So i got tired of all this Cajun soul food. I decided to look up some recipes on here-ran across this one. Now i did almo...

Most helpful critical review

In my mind I thought it would taste better. Overall it was ok.

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Okay y'all! I live in the heart of Cajun country down here in Louisiana. So i got tired of all this Cajun soul food. I decided to look up some recipes on here-ran across this one. Now i did almo...

This had lots of flavor. I marinated about 4 hrs and it got into the chicken but not as much as I would have liked. Next time I'll go longer. I loved all the fresh ingredients that were used. ...

I used whole chicken breasts and the chicken turned out moist and tender. It wasn't red like the picture though. It ended up a brown sauce but still really delicious.

I thought it was great. The flavors melded and there was just the right amount of heat. I can see, however, that if less than good quality and fresh ingredients are used, it would be a bit bland.

This recipe was quite delicious! Next time I will try using chicken breast or maybe shrimp but I loved all the flavors together! I did use sour cream instead of yogurt and used more ginger than ...

I got creative with my substitutions but feel I kept the spirit of the recipe. As I don't care for cilantro; I used fresh parsley instead. The tomatoe and paste were switched to 1/2c salsa and...

Leftovers may taste better

I thought this dish was very good. A lot of flavor. Something I make often, and its easy.

Loved it! Takes a bit of time to prepare but it's worth it. I added three serranos and it did not turn out too spicy. I also used chicken breast cut into cubes.

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