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Garlic-Ginger Chicken with Cilantro and Mint
Priya Krishna's Garlic-Ginger Chicken + Basic Dal + Dahi Toast
Nathan Congleton / TODAY
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There are many chicken recipes out there, but this is the only one I truly care about. Why? The juiciness of the chicken and the complexity of the flavors make this a winner anytime of year! It's funky, juicy, bright and slightly spicy. Plus, it can be eaten by itself, rolled up into tacos or served over rice — it's incredibly versatile.

Technique tip: To prevent the chicken breasts from getting rubbery, use the low and slow method — cook on low for 10 minutes, and then turn the heat off and let the chicken sit for 10 more minutes to cook in the residual heat.

Swap option: You can use cauliflower or white fish instead of chicken.


  • Marinade

    • 8 cloves garlic, minced
    • 2 tablespoons minced fresh ginger
    • 1 tablespoon finely chopped fresh mint leaves, plus more for garnish
    • 1 tablespoon finely chopped fresh cilantro leaves, plus more for garnish
    • 3 tablespoons olive oil
    • 3 tablespoons freshly squeezed lemon juice (from 1 lemon)
    • 1 tablespoon ground coriander
    • 1 teaspoon ground turmeric
    • 1/2 teaspoon red chile powder
    • 1 teaspoon amchur (dry mango powder)
    • 3/4 teaspoon kosher salt
  • Chicken

    • 4 boneless, skinless chicken breasts (1/2- to 3/4-pound each)
    • 1 teaspoon olive oil


For the marinade:

In a medium bowl, mix together the garlic, ginger, mint, cilantro, oil and lemon juice into a paste. In a small bowl, mix together the coriander, turmeric, red chile powder, amchur and salt, then add this mixture to the garlic-ginger paste and stir well to combine. Transfer the marinade to a large, resealable bag.

For the chicken:

1. Place the chicken breasts into the bag with marinade and seal it tightly. Use your hands to gently massage the marinade onto the chicken breasts, making sure to evenly coat each breast. Refrigerate the chicken for at least 2 hours.

2. Warm a large skillet over medium-high heat. Once the pan is quite hot, add the oil, swirling the pan to coat the entire surface. Reduce the heat to medium, remove the chicken from the marinade, and add it to the pan.

3. Cook the breasts for 1-2 minutes (without moving them!), until they turn lightly golden on one side, then flip them and cook for 1-2 minutes, until they start to become golden on the second side. Reduce the heat to low, cover, and cook the chicken for 10 minutes (without peeking!).

4. Turn off the heat (if you have an electric stove, take the pan off the heat) and let the chicken sit, covered, for 10-15 minutes, depending on the thickness of the breasts. Don't lift the lid, or you'll release the hot steam that cooks the chicken.

5. Check to make sure the breasts are cooked through — there should not be any pink in the middle. To check doneness, use a meat thermometer, which should register at least 165 degrees at the thickest part of the chicken. 

4. Place the chicken on a cutting board and slice each breast into strips. Garnish with mint and cilantro.

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