New Delhi Spiced Chicken

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Servings: 12 servings Difficulty: Intermediate
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A vibrant, aromatic chicken dish blending warm Indian spices with sweet raisins and fresh vegetables.
New Delhi Spiced Chicken recipe image
New Delhi Spiced Chicken recipe image
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New Delhi Spiced Chicken

Author: chefs-mate Cuisine: Courses:
Difficulty: Intermediate
Servings: 12 servings Calories: 350
Dietary:
V Vegan

Description

This New Delhi Spiced Chicken is a fragrant and satisfying one-pan meal that brings the warmth of Indian cuisine to your dinner table. The dish features tender chicken breast cubes coated in a savory blend of turmeric, curry powder, coriander, ginger, and chili. As the chicken simmers with onions, tomatoes, bell peppers, and celery, it absorbs the rich, earthy spices and a touch of sweetness from seedless raisins. Finished with a splash of dry sherry and lemon juice, the flavors are bright, complex, and deeply comforting. Perfect for a weeknight dinner when you want something exotic yet simple, this recipe pairs beautifully with fluffy brown rice or warm naan bread to soak up the delicious juices.

Ingredients

Directions

  1. In a small bowl, combine the ground turmeric, curry powder, coriander, ground ginger, and chili powder.
  2. Heat 2 tablespoons of butter in a large skillet over high heat.
  3. Add the spice mixture to the skillet and toast for 1 minute, stirring constantly to release aromas without burning.
  4. Add the cubed chicken breasts to the skillet with the browned spices.
  5. Stir to coat the chicken evenly in the spice mixture, then cook for 1 minute or until the chicken is white on the outside. Cut a piece to check if the inside is still pink; if so, cook briefly longer until just cooked through.
  6. Remove the chicken from the pan and set aside on a plate.
  7. Add the remaining 1 tablespoon of butter to the skillet.
  8. Add the chopped onions and sauté over high heat until they become limp and translucent.
  9. Add the chopped tomatoes, green bell peppers, celery, minced parsley, minced garlic, raisins, dry sherry, lemon juice, and black pepper to the skillet.
  10. Return the browned chicken to the skillet with the vegetables.
  11. Cook over medium heat, stirring occasionally, until the celery is tender but still slightly crisp and the vegetables have released their juices, creating a light sauce.
  12. Serve hot over brown rice.

Nutrition Facts

Servings 12 servings

Amount Per Serving
Calories 350kcal
% Daily Value *
Total Fat 18g28%
Saturated Fat 9g45%
Cholesterol 150mg50%
Sodium 120mg5%
Total Carbohydrate 8g3%
Dietary Fiber 2g8%
Sugars 5g
Protein 40g80%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

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