This New Delhi Spiced Chicken is a fragrant and comforting meal that blends earthy spices with bright, fresh flavors. The dish features tender chicken cubes coated in a blend of turmeric, curry powder, and coriander, then sautéed with onions, bell peppers, and celery. Sweet seedless raisins and a splash of dry sherry add depth and a subtle sweetness that balances the heat from the chili powder. Garnished with fresh parsley and a hint of lemon, it offers a complex flavor profile with textures ranging from crisp-tender vegetables to juicy chicken. Perfect for a quick weeknight dinner or a light lunch, this recipe brings the warmth of Indian cuisine to your table without requiring exotic ingredients. Serve it over fluffy brown rice or with warm naan bread to soak up the delicious juices.
New Delhi Spiced Chicken
Description
This New Delhi Spiced Chicken is a fragrant and comforting meal that blends earthy spices with bright, fresh flavors. The dish features tender chicken cubes coated in a blend of turmeric, curry powder, and coriander, then saut&# 195;©ed with onions, bell peppers, and celery. Sweet seedless raisins and a splash of dry sherry add depth and a subtle sweetness that balances the heat from the chili powder. Garnished with fresh parsley and a hint of lemon, it offers a complex flavor profile with textures ranging from crisp-tender vegetables to juicy chicken. Perfect for a quick weeknight dinner or a light lunch, this recipe brings the warmth of Indian cuisine to your table without requiring exotic ingredients. Serve it over fluffy brown rice or with warm naan bread to soak up the delicious juices.Ingredients
Directions
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In a small bowl, combine the ground turmeric, curry powder, coriander, ground ginger, and chili powder.
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Heat 2 tablespoons of butter in a large skillet over high heat.
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Add the spice mixture to the hot skillet and stir constantly for 1 minute to bloom the spices.
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Add the cubed chicken breasts to the skillet, stirring to coat them well with the spiced butter.
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Cook the chicken for 1 minute longer or until it turns white on the inside, then remove the chicken from the pan and set aside.
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Add the remaining 1 tablespoon of butter to the pan and sauté the chopped onions over high heat until limp.
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Add the chopped tomatoes, green bell peppers, celery, garlic, raisins, dry sherry, and lemon juice to the skillet.
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Return the browned chicken to the skillet with the vegetables.
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Reduce heat to medium and cook until the celery is tender but still slightly crisp and vegetables have released their juices.
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Season with black pepper to taste and garnish with minced parsley before serving.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 14.2kcal
- % Daily Value *
- Total Fat 0.4g1%
- Saturated Fat 0.1g1%
- Cholesterol 0.5mg1%
- Sodium 4.7mg1%
- Total Carbohydrate 2.8g1%
- Dietary Fiber 0.8g4%
- Sugars 1.3g
- Protein 0.4g1%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Pure chili powder contains only ground chilies with no other spices added. Strengths vary from mild to fiery hot. If you cannot find pure chili powder, you can substitute with regular chili powder, though it may contain cumin, garlic, or oregano which will alter the flavor slightly.
Serve this dish over brown rice or with warm naan bread.
For a dairy-free version, use oil or margarine instead of butter.
