Indian Chicken Bites

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Incredibly flavorful and juicy Indian Chicken Bites are a perfect dinner for the busiest of weeknights.

Bite-size pieces of chicken are tossed in a mixture of oil and spices before being quickly cooked in a hot skillet to create these Indian Chicken Bits. Served with Cilantro Lime Rice or Mushroom and Pepper Rice Pilaf this is a meal that my whole family loves.

Several years ago, I stumbled across a recipe for Indian Chicken Bits and as soon as I saw the ingredient list and the simplicity of it all, I knew we’d be trying it soon. I saved the recipe in my “want to try this” folder.

Later that month, while we had a houseful of sick kids, Sean was able to toss these Chicken Bits together for a simple dinner over the weekend.

There is not a distinct Indian flavor to this dish. However, the chicken is loaded with great flavor and just a hint of spicy heat. We all enjoyed it very much.

This is a very easy meal, maybe 30 minutes start to finish and that includes letting the chicken rest for a while.

We’ve made this countless times over the past six years. As an appetizer or a main dish, this chicken is fantastic.

I’ve this chicken with the rice dishes I mentioned above, or on its own with Homemade Ranch Dip. I often serve the chicken along with a whole lot of fresh vegetables for dipping with the ranch dip.

What To Serve with Chicken Bites

The first time we made Indian Chicken Bits, we served them with Roasted Potato Wedges and Po’dunk Sauce.

The sauce was delicious as a dip for the potatoes and I couldn’t resist trying it as a dip for the chicken as well. We really enjoyed it that way too.

Here’s a final serving tip. If you have fresh zucchini, toss it in the pan right after the chicken and make this delicious Sauteed Spiced Zucchini.

I have been known to make this chicken just as an excuse to cook the zucchini in the remaining pan juices. The chicken would also be delicious with this Easy Rice Pilaf or Skillet Mexican Street Corn.


Chicken and Spice

Indian Chicken Recipe

  1. Dice the chicken into small pieces, approximately 3/4″-1″ in size. Set aside in a medium size bowl. In a small dish or measuring cup, combine all of the spices. Add 1 tablespoon of oil (melted if using coconut oil) and all of the spices to the bowl with the chicken. Toss well to combine. Let rest for at least 10 minutes.
  2. Heat 2 tablespoons of oil in a very large skillet over high heat. When the oil is hot, add the chicken. Saute, turning or stirring constantly with a spatula or tongs, until the chicken is browned on the outside and cooked through. This should take just a few minutes. Be careful not to overcook the chicken.
  3. Remove the chicken pieces from the pan when they are finished cooking. Because the pieces are small, they will dry out if left in the hot pan.

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Indian Chicken Bits

5 from 11 votes
Recipe from and with thanks to Quick And Easy Indian Cooking via Bo's Bowl
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Servings: 4 servings

Ingredients 

  • 1 - 1 1/2 lbs boneless skinless chicken I used thighs (the original recipe was for breasts)
  • 3 tablespoons light flavored olive oil or coconut oil divided
  • 1 teaspoon freshly ground black pepper
  • 1 teaspoon cumin
  • 1 teaspoon thyme
  • 1 teaspoon paprika
  • 3/4 teaspoon kosher salt
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon turmeric
  • 1 /4 teaspoon cayenne

Instructions

  • Dice the chicken into small pieces, approximately 3/4"-1" in size. Set aside in a medium size bowl. In a small dish or measuring cup, combine all of the spices. Add 1 tablespoon of oil (melted if using coconut oil) and all of the spices to the bowl with the chicken. Toss well to combine. Let rest for at least 10 minutes.
  • Heat 2 tablespoons of oil in a very large skillet over high heat. When the oil is hot, add the chicken. Saute, turning or stirring constantly, until the chicken is browned on the outside and cooked through. This took just a few minutes. Be careful not to overcook the chicken.
  • Remove the chicken pieces from the pan when they are finished cooking. Because the pieces are small, they will dry out if left in the hot pan. Enjoy!
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{originally published 3/14/12 – photos and recipe notes updated 6/2/18}

Chicken and Spice

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Mary Younkin

Mary Younkin

Hi, I’m Mary. I’m the author, cook, photographer, and travel lover behind the scenes here at Barefeet In The Kitchen. I'm also the author of three cookbooks dedicated to making cooking from scratch as simple as possible.

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  1. Punam Paul says

    Still being Indian never cooked chicken this way. This preparation of chicken is really yummy. Will surely cook again and again.5 stars

  2. Mateo Pedersen says

    Finally got round to trying this out after eyeing your recipes for a couple of months. I used a mix of breast and thighs — followed your recipe exactly; it turned out delicious! The only thing is the chicken pieces didn’t quite get the char you have in your photo. I cooked it on high heat but the ghee seemed to burn out before the chicken had a chance to do its thing. I’m going to give this another go tomorrow (cooked only half the batch, the rest is still sitting in the marinade). Any tips?5 stars

    • Mary says

      I’m so glad you liked the chicken, Mateo. There really isn’t a char on the chicken when I make it. The spices tend to give it a deeper color though. I’ve never tried it with ghee, though I imagine it works nicely.

  3. Colleen says

    Very delicious and so easy! They went well with twice-baked cheddar potatos. Next time will make a flavored rice to go with them.5 stars

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