Vibrant in taste and color, this Indian Ginger Garlic Chicken is anything but boring. If you're tired of the same old chicken then this recipe is for you. Inspired by Indian flavors, this chicken dish is spicy, garlicky, and absolutely mouthwatering!
If you’re anything like me, chicken breast is one of your staple proteins. I make chicken at least 3 times per week because it’s very simple to cook well and there is so much you can do with it. I cannot stand when people call chicken breast boring!
What to love about this Indian Ginger Garlic Chicken?
This recipe is bright (literally) and vibrant, both in taste and color, and it will provide you with a whole new taste experience.
Thanks to the addition of turmeric, it will certainly catch everyone’s attention once it’s on the table. And the combination of ginger, green chili pepper, lemon juice, and garlic make a delicious, spicy flavor that will get your taste buds’ attention.
Now, as much as I love some garlic and spice, the original recipe for this dish called for 17 cloves of garlic for 1 pound of chicken. Yes, you read that right.
I don’t know about you, but I’m not trying to make my breath smell so strong that it would kill a vampire, which is why I reduced it down to 6 cloves. I also reduced the chili’s down, but you can adjust this to your taste.
How do I make it?
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- In a food processor, combine ginger, 4 garlic cloves, and chili and pulsate to make a paste. Mix the paste with yogurt. Stir in the salt and lemon juice. Add the mixture to the chicken pieces and marinate for a couple of hours.
- Place the olive oil, smashed 2 garlic cloves, cloves, and cardamom to a skillet and heat over medium-low heat.
- When the oil is hot enough and garlic and spices are sizzled through, remove them from the skillet (reserving the oil).
- Add onions and sauté until translucent, about 2 minutes. Add marinated chicken and turmeric; cook on medium-low heat until juices run clear.
What to serve with this dish?
I serve my chicken with a heap of Kurdish pilaf, made with basmati rice and naan bread. Basmati rice is beautiful fragrant rice from the Indian subcontinent. The long-grain rice is non-sticky, so it’s perfect for the base of pilafs or saucy dishes.
This chicken recipe isn’t necessarily “saucy,” but it is certainly not dry. If you’re looking to add a vegetable or two as your sides, I suggest some zucchini or cucumber salad.
I love these spicy, vibrant flavors. They really warm the soul and make for very happy bellies. If you’ve never tried making one of these dishes before, I highly recommend that you do in order to, may I say, “spice up your life.”
More amazing chicken dishes to try:
- Indian Chicken Tikka Masala
- French Chicken In Beer Sauce
- Colombian Chicken Stew
- Mediterranean Herb Chicken And Potatoes
- Bosnian One-Pot Chicken And Rice
- Instant Pot And Slow Cooker Garlic Lemon Chicken
Indian Ginger Garlic Chicken
- Mixing bowls
- Food processor
- cast-iron or nonstick skillet
- 2 pounds boneless skinless chicken breast
- 2 teaspoons freshly grated ginger
- 6 cloves of garlic divided
- 2-3 Thai green chili
- ½ cup yogurt
- 1 teaspoon salt
- 1 tablespoon lemon juice
- 1 small red onion thinly sliced
- 1 tablespoon turmeric optional
- 8 whole cloves
- 3 whole cardamom
- 5 tablespoons olive oil
- To a large cast-iron or nonstick skillet, add olive oil, smashed 2 garlic cloves, cloves, and cardamom. Heat the skillet over medium-low heat.
- When the oil is hot enough and garlic and spices are sizzled through, remove them from the skillet (reserving the oil). Add onions and sauté until translucent, about 2 minutes. Add marinated chicken and turmeric (for intense yellow color).
- Cook on medium-low heat stirring occasionally for 20-30 minutes or until juices run clear.
- Slow heating of the skillet infuses the oil with the flavors of garlic and spices.
- If the color of this recipe throws you off, leave the turmeric out. I personally love turmeric, for both its color and its taste, not to mention health benefits.
- If you like lots of garlic then add all 17 cloves as they do in India.
- Serve with your choice of rice or bread.