This Cilantro Chicken Recipe was originally posted in 2009, with only a couple sentences … and one really sad photo. Here, let me put it here, for posterity:
It’s 2020, I’m making a bunch of updates to the blog, and it’s time to tackle this one! While the recipe is basically the same now (I’ve made one small change, over the years!), it was desperately in need of being re-photographed. It was taken way back when I first developed the recipe – sometime before mid 2008, based on the stove pictured – and just really doesn’t do it justice. The photo doesn’t look appetizing at all, even though – as someone who’s made this many times – I KNOW better!
Back when this recipe was developed, there was a tiny Indian restaurant in downtown Minneapolis, called “Bombay Bistro”. They made a ridiculously good, highly addictive dish called “chicken cilantro”, which was basically the only thing we ever ordered, when there.
However, it was downtown, and – as much as we loved the Cilantro Chicken – we did not love going downtown. So, after a whole lot of googling, research, and experimentation, I came up with this approximation. Not *quite* exact, but still ridiculously good.
The initial blog post encouraged readers: “If you’re even in MN, you’ve gotta try this restaurant out!”, but sadly it seems to have gone out of business several years ago :(. We’ll continue to enjoy this Cilantro Chicken Recipe in its honour.
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Cilantro Chicken is one of the very first recipes I ever created on this blog - inspired by a favourite dish at a now-defunct Indian restaurant in Minneapolis
Course Main Course
Cuisine Gluten-free, Indian
Keyword Chicken, cilantro, cilantro chicken, gluten-free, glutenfree, Indian
Prep Time 15minutes
Total Time 1hour10minutes
Author Marie Porter
8Garlic Clovespeeled and chopped
4InchChunk of gingerpeeled and chopped
4lbsBoneless Skinless Chicken Thighs and/or Breastschopped into large chunks
2Fresh Fresno Chilisseeded and chopped
1cupPlain Greek Yogurt*
Put all marinade ingredients into food processor, and process till it’s a thick paste. Pour over chicken, mix to coat, and marinate in the fridge for a few hours or overnight.
I don’t bother to clean out the food processor (more flavor!), before adding tomatoes and fresno chilis. Process till well chopped, then add cilantro a bit at a time to make a thick pesto. Once all cilantro is added and chopped well, mix in remaining spices. Cover and refrigerate till needed.
Once chicken is properly marinated, put remaining 2 tbsp olive oil in a large pan. With heat on medium-high, Add chicken – marinade and all – and brown on all sides.
Add cilantro mix and cook – stirring frequently – for another 10 minutes or so. Reduce heat to low, cover pan, and cook another 20 minutes or so.
Add Greek yogurt, stirring till it’s all incorporated, and cook - uncovered - another 15 minutes. Season with salt to taste.
Serve on a bed of rice, and ideally with a good amount of naan! (Naan, of course, would render it “no longer gluten free”)
To make this dairy free, substitute coconut cream for the Greek Yogurt
Marie is an award winning cake artist, cookbook author, and spandex costumer based in Hamilton, Ontario, Canada. Known as much for her delicious and diverse flavor menu as for her sugar artistry, Marie's work has graced magazines and blogs around the world. Having baked and designed for brides, celebrities, and even Klingons, Marie was proud to share her wealth of baking knowledge in her two cookbooks: "The Spirited Baker" and “Evil Cake Overlord”. She followed those up with 4 other cookbooks: "Beyond Flour", "Beyond Flour 2", "Hedonistic Hops", and "More Than Poutine". She is currently working on her 7th - and final - cookbook, "Maize Craze".
Marie has also authored a book about her experiences surrounding the 2011 Minneapolis tornado: "Twisted: A Minneapolis Tornado Memoir", as well as 6 sewing manuals - the "Spandex Simplified" series.