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Indian Chicken Chili Recipe with Shredded Chicken

Warm up with this flavorful Indian Chicken Chili made with shredded chicken, rich spices, and a perfect blend of heat. It's a comforting and hearty meal for any day!
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Ingredients Equipment Method

Ingredients
  

  • 1 lb 450g chicken breast or thighs (cooked and shredded)
  • 1 tablespoon olive oil
  • 1 medium onion finely chopped
  • 3 garlic cloves minced
  • 1- inch piece of ginger grated
  • 1-2 green chilies chopped (adjust to your spice preference)
  • 1 teaspoon cumin seeds
  • 1 teaspoon ground coriander
  • 1 teaspoon ground turmeric
  • 1 teaspoon garam masala
  • 1 teaspoon chili powder adjust to taste
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground cloves
  • 1 cup tomatoes pureed or crushed
  • 1 can 15 oz kidney beans, drained and rinsed
  • 1 can 15 oz chickpeas, drained and rinsed
  • 2 cups chicken broth
  • Salt to taste
  • Fresh cilantro leaves for garnish
  • Lime wedges for serving

Equipment

  • Large pot or Dutch oven
  • Wooden spoon
  • Knife and cutting board
  • Can opener

Method
 

  1. Prepare the Chicken:
  2. If you don’t have shredded chicken ready, cook the chicken breasts or thighs by boiling them in water for about 15-20 minutes until fully cooked. Shred the chicken using two forks and set aside.
  3. Cook the Base:
  4. Heat olive oil in a large pot or Dutch oven over medium heat. Add cumin seeds and let them splutter.
  5. Add the chopped onions, garlic, ginger, and green chilies to the pot. Sauté until the onions turn golden brown, about 5-6 minutes.
  6. Add the Spices:
  7. Stir in the ground coriander, turmeric, garam masala, chili powder, cinnamon, and cloves. Cook the spices for 1-2 minutes, stirring constantly to release their aromas.
  8. Add Tomatoes and Broth:
  9. Pour in the pureed or crushed tomatoes, and cook for 5 minutes until the tomatoes soften and blend into the spice mixture.
  10. Add the chicken broth and stir well to combine. Bring to a simmer.
  11. Add the Beans and Shredded Chicken:
  12. Add the kidney beans, chickpeas, and shredded chicken to the pot. Stir to combine, and cook for 10-15 minutes, allowing the flavors to meld together. If the chili is too thick, you can add a little more chicken broth or water to reach your desired consistency.
  13. Season and Simmer:
  14. Taste the chili and add salt as needed. Let it simmer for another 10-15 minutes to allow all the flavors to develop and for the chili to thicken slightly.
  15. Garnish and Serve:
  16. Ladle the chicken chili into bowls and garnish with fresh cilantro leaves. Serve with lime wedges on the side for an extra burst of flavor.