Authentic Indian Chicken Recipe- Cilantro, Fennel & Garam Masala

Last Updated on 2 months by Neha Deshmukh

Authentic Indian Chicken Recipe – Cilantro, Fennel & Garam Masala

Hey everyone! If you’re anything like me, you’re always on the hunt for that one chicken recipe that just hits the spot. This one? It’s a keeper. I first made this cilantro, fennel, and garam masala-infused chicken years ago, and it’s become a family favorite. It’s packed with flavor, surprisingly easy to make, and smells absolutely incredible while it’s cooking. Let’s get into it!

Why You’ll Love This Recipe

This isn’t just another chicken curry. The combination of fresh cilantro, fragrant fennel, and warming garam masala creates a truly unique and delicious flavor profile. It’s a little different from your everyday butter chicken or tikka masala, but trust me – it’s a welcome change! Plus, it comes together relatively quickly, making it perfect for a weeknight meal or a weekend gathering.

Ingredients

Here’s what you’ll need to make this amazing Indian chicken:

• 1.5 lb Chicken Pieces (bone and boneless) – about 680-720g
• 1 bunch Cilantro leaves
• 1 Medium size Onion
• 4 Garlic cloves
• 2 Green chili
• 3 tablespoon Lemon juice
• 3 Green Cardamoms
• 10-12 cloves
• 1 inch Cinnamon bark
• 2 tablespoon Coriander powder
• 1 tablespoon Cumin powder
• 1 tablespoon Fennel powder
• 1 tablespoon Turmeric powder
• 2 Bay leaves
• 1 tsp Garam Masala
• Mustard Oil (for cooking)

Ingredient Notes

Let’s talk about a few key ingredients to really elevate this dish:

• Mustard Oil: This is the oil to use for authentic Indian flavor. It has a pungent aroma that mellows out when heated and adds a unique depth. If you’re new to it, start with a smaller amount – a little goes a long way!
• Fennel Powder: Don’t skip this! Fennel adds a subtle sweetness and anise-like flavor that’s so characteristic of North Indian cuisine. You can find it at most Indian grocery stores, or online.
• Garam Masala: Every family has their favorite blend. Feel free to use yours! It’s a warm spice blend that really ties everything together.
• Chicken Cuts: Traditionally, this recipe works beautifully with bone-in chicken pieces – thighs and drumsticks are fantastic because they stay juicy. But boneless, skinless chicken thighs or breasts work great too if you prefer! In some regions, you’ll even find this made with a whole chicken cut into pieces.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, let’s marinate the chicken. In a bowl, combine the chicken with salt, lemon juice, coriander powder, cumin powder, fennel powder, and turmeric powder. Give it a good mix and let it sit for at least 2 hours, or even better, overnight in the fridge.
2. While the chicken marinates, make the cilantro paste. Blend together the cilantro leaves, garlic, ginger, and green chilies into a smooth paste. Add a splash of water if needed to help it blend.
3. Now, heat up the mustard oil in a pan over medium heat. Add the whole spices – cardamom, cloves, cinnamon, and bay leaves – and sauté for a minute or two until they become fragrant. This step fills your kitchen with the most amazing aroma!
4. Add the sliced onions and sauté until they turn golden brown. Patience is key here – nicely browned onions are the foundation of a flavorful dish.
5. Add the marinated chicken to the pan and sear for about 5 minutes, until it’s lightly browned on all sides.
6. Pour in the cilantro paste and mix well. Simmer for 15-20 minutes, or until the chicken is fully cooked and tender.
7. Finally, stir in the garam masala and lemon juice. Taste and adjust the seasoning as needed. Serve hot and enjoy!

Expert Tips

• Don’t overcrowd the pan when searing the chicken. Work in batches if necessary to ensure even browning.
• If the sauce gets too thick, add a splash of water.
• For a richer flavor, add a tablespoon of yogurt to the marinade.

Variations

• Vegan Adaptation: Swap the chicken for plant-based chicken pieces! They work surprisingly well with these flavors.
• Gluten-Free: This recipe is naturally gluten-free, but always double-check the labels of your spices to be sure.
• Spice Level Adjustments: My family likes a little heat, so I use 2 green chilies. Feel free to adjust the number of chilies to your preference. You can also remove the seeds for a milder flavor.
• Festival Adaptations: This dish is perfect for special occasions! My aunt always makes a larger batch for Eid, and it’s a staple at Diwali celebrations in my friend’s family.

Serving Suggestions

This chicken is fantastic served with:

• Steaming hot basmati rice
• Warm naan bread or roti
• A side of raita (yogurt dip)
• A simple salad

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.

FAQs

• What cut of chicken is best for this recipe? Bone-in chicken thighs and drumsticks are the most flavorful, but boneless, skinless chicken thighs or breasts work well too.
• Can I use a different oil instead of mustard oil? While mustard oil is traditional, you can use vegetable oil or canola oil as a substitute. The flavor won’t be quite the same, but it will still be delicious.
• How can I adjust the spice level? Reduce or increase the number of green chilies, or remove the seeds for a milder flavor.
• What is fennel powder and where can I find it? Fennel powder has a sweet, anise-like flavor. You can find it at most Indian grocery stores or online.
• Can this be made in an Instant Pot? Absolutely! Sauté the onions and spices in the Instant Pot, then add the chicken and cilantro paste. Cook on high pressure for 8-10 minutes, followed by a natural pressure release.

Enjoy making this delicious Indian chicken recipe! I hope it becomes a favorite in your home too. Let me know in the comments how it turns out!