Fennel-Crusted Chicken with Cardamom Rice and Cilantro

By AislePrompt Editorial · Published 2026-04-12 · Updated 2026-04-12

Tender chicken thighs coated in fennel and cardamom, served over fragrant rice with a bright cilantro finish. This Indian-inspired chicken recipe, ready in about 60 minutes, pairs chicken thighs, plain yogurt, lemon juice for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 500 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1.5 lbs chicken thighs
• 1/2 cup plain yogurt
• 2 tbsp lemon juice
• 1 tsp ground fennel
• 1/2 tsp ground cardamom
• 1/4 tsp turmeric
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 tbsp vegetable oil
• 1 medium onion
• 2 cloves garlic
• 1 tbsp ginger
• 1 cup basmati rice
• 1.5 cups chicken broth
• 1/4 tsp saffron threads
• 1/4 cup fresh cilantro

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Instructions

1. Step 1: In a bowl, combine 1.5 lbs chicken thighs (cut into 1-inch cubes) with 1/2 cup plain yogurt, 2 tbsp lemon juice, 1 tsp ground fennel, 1/2 tsp ground cardamom, 1/4 tsp turmeric, 1/2 tsp salt, and 1/4 tsp black pepper. Mix well and marinate for 30 minutes.
2. Step 2: Heat 2 tbsp vegetable oil in a large skillet over medium-high heat. Add the marinated chicken and cook for 5 minutes, stirring occasionally, until golden brown on all sides.
3. Step 3: Remove chicken from skillet and set aside. Add 1 medium onion, finely chopped, to the skillet and cook for 3 minutes until softened. Add 2 cloves garlic, minced, and 1 tbsp ginger, grated, and cook for 1 minute until fragrant.
4. Step 4: Stir in 1 cup rinsed basmati rice, then pour in 1.5 cups chicken broth and 1/4 tsp saffron threads soaked in 2 tbsp warm water. Bring to a simmer, cover, and cook for 15 minutes until rice is tender.
5. Step 5: Stir the cooked chicken back into the rice, cover, and let rest for 5 minutes. Garnish with 1/4 cup chopped fresh cilantro before serving.