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.
Indian Chicken Recipe
- 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 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.
- 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.
Indian Chicken Bits
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!
{originally published 3/14/12 – photos and recipe notes updated 6/2/18}
Boyd Kobe says
Oooh! My kids would love these!
Darlene says
Was wondering if you could grill these.
Mary says
I think they’d probably work fine on skewers. I’ve never tried it myself.
Printable Calendar says
I hope the kids are feeling better. How lucky to have a husband who makes such delicious meals.
Helena Orstem says
Oh I can’t wait to try this one!
Mary says
I hope you love it as much as we do, Helena!
Punam Paul says
Still being Indian never cooked chicken this way. This preparation of chicken is really yummy. Will surely cook again and again.
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?
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.
Andrea Heath says
Omgoodness so good. A little sauteed zucchini we were all in love
Mary Younkin says
It’s a great combination, isn’t it? I’m glad you enjoyed the meal, Andrea!
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.
Jack says
My boyfriend hasn’t shut up about this since I made it. Five star recipe all around and will certainly be added to my regular arsenal. I used coconut oil in my rendition and cooked it for about 7 minutes over low medium heat. I would HIGHLY recommend this recipe. So easy!
Mary Younkin says
I’m so glad that you love the recipe, Jack!
Lynn Jenkins says
This was so delicious! And so easy! Really looking forward to making this again soon!
Mary Younkin says
I’m glad you liked it, Lynn!
Matt says
Wow, these are amazing and loved by my kids for lunch.
Mary Younkin says
I’m glad you like the chicken, Matt!
Tess says
We absolutely love this recipe!. We had it for dinner again tonight with Masoor Dal. There are so many reasons to love this recipe. It’s quick and easy to make, it turns out melt-in-your-mouth tender, it’s wholesome and nutritious, it’s versatile enough to be served with just about anything, and it tastes sublime. Don’t skimp on the thyme, though. For us, that’s what puts the taste over the top.
Mary Younkin says
I’m thrilled that you’re enjoying the chicken, Tess.
Carol says
Thank you so much for this recipe. This is my go to recipe whenever I have chicken breast on hand. It is so easy and more importantly so delicious! I usually serve it over brown rice.
Mary Younkin says
I’m so glad you like the chicken bites, Carol!
Susan HILL DAVIDSON says
bites or bits?
Mary Younkin says
Either could work, Susan, but bites usually better describes the size the chicken should be cut to. Enjoy!