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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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Equipment

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

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

Instructions
 

  • Prepare the Chicken:
  • 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.
  • Cook the Base:
  • Heat olive oil in a large pot or Dutch oven over medium heat. Add cumin seeds and let them splutter.
  • Add the chopped onions, garlic, ginger, and green chilies to the pot. Sauté until the onions turn golden brown, about 5-6 minutes.
  • Add the Spices:
  • 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.
  • Add Tomatoes and Broth:
  • Pour in the pureed or crushed tomatoes, and cook for 5 minutes until the tomatoes soften and blend into the spice mixture.
  • Add the chicken broth and stir well to combine. Bring to a simmer.
  • Add the Beans and Shredded Chicken:
  • 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.
  • Season and Simmer:
  • 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.
  • Garnish and Serve:
  • 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.