New Delhi Spiced Chicken

The spice blend is what makes this Indian-inspired chicken worth making. Turmeric, curry powder, coriander, ground ginger, chili powder, and black pepper get bloomed in hot butter for a full minute before the chicken goes in. That quick toast in fat wakes up the spices and deepens their flavor in a way that just dumping them on raw chicken never could.

Cubed chicken breast gets coated in those toasted spices and browned fast over high heat until just white through the center, then comes out of the pan while the vegetables cook. Onions, tomatoes, green peppers, celery, garlic, and raisins all go in next, cooking until the celery is tender-crisp and the vegetables release their juices into a natural sauce.

Dry sherry and lemon juice added at the end bring a bright acidity that balances all that warm spice. Serve over brown rice and let the juices soak in.

Chef Tips

• Brown the spices in butter first. This step is called blooming and it releases the essential oils that carry flavor. Skip it and the spices taste flat
• Cook the chicken just until white through, then remove it. It goes back in with the vegetables and will finish cooking without drying out
• The raisins plump up as they cook with the vegetables, adding pops of sweetness that balance the heat from the chili powder
• Use high heat for browning, then drop to medium once all the vegetables are in

Variations

• Add a splash of coconut milk with the vegetables for a creamier, South Indian-style sauce
• Swap raisins for dried apricots or dried cranberries for a different sweet note
• Use chicken thighs instead of breasts for richer, more forgiving meat that won’t dry out