Pan-Seared Indian Spiced Chicken with Cilantro Yogurt Sauce

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Marinated in warm Indian spices and pan-seared to perfection, served with a cooling cilantro yogurt sauce. This indian-inspired chicken ready in about 47 minutes blends (about 1 lb) boneless chicken breasts, ground cumin, ground coriander into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 350 calories and feeds 2, so a small batch covers several meals across the week without taking over the fridge. 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.

Prep: 35 min Cook: 12 min Serves 2 Indian cuisine 350 cal/serving
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Ingredients

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Instructions

  1. Step 1: In a bowl, combine 2 boneless chicken breasts with 1 tsp ground cumin, 1 tsp ground coriander, 1/2 tsp turmeric powder, 1/2 tsp garam masala, 1/4 tsp red chili powder, 1 tsp salt, 1/4 cup plain yogurt, 2 minced garlic cloves, and 1 tsp grated ginger. Mix well to coat the chicken evenly and marinate for at least 30 minutes at room temperature.
  2. Step 2: While chicken marinates, whisk together 1/2 cup plain yogurt, 1/4 cup chopped fresh cilantro leaves, 1 tbsp lemon juice, 1/4 tsp salt, and 1/8 tsp black pepper in a small bowl. Refrigerate the cilantro yogurt sauce until ready to serve.
  3. Step 3: Heat 2 tbsp vegetable oil in a large skillet over medium-high heat until shimmering. Remove chicken from marinade, letting excess drip off, and place in the skillet. Cook for 5-6 minutes per side until golden brown and cooked through, with an internal temperature of 165°F.
  4. Step 4: Transfer chicken to a plate and let rest for 5 minutes. Slice and serve topped with the chilled cilantro yogurt sauce.

Frequently asked questions

How long does Pan-Seared Indian Spiced Chicken with Cilantro Yogurt Sauce take to make?

Total time is about 47 minutes (35 min prep + 12 min cook). A small batch typically covers several meals in the week — store as the recipe directs.

How do I store leftover Pan-Seared Indian Spiced Chicken with Cilantro Yogurt Sauce?

Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.

Can I substitute ingredients in Pan-Seared Indian Spiced Chicken with Cilantro Yogurt Sauce?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Pan-Seared Indian Spiced Chicken with Cilantro Yogurt Sauce for a different number of people?

The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Pan-Seared Indian Spiced Chicken with Cilantro Yogurt Sauce?

Indian chicken like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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