Gobi Chicken

Ingredients

• 340 g (3/4 lb)boneless chicken, cut into 4 cm (1.5-inch) cubes
• 60 ml (1/4 cup)oil
• 2.5 ml (1/2 tsp)cumin seeds
• 120 ml (1/2 cup), or 1 medium oniononion, finely diced
• 5 ml (1 tsp)garlic paste
• 2.5 ml (1/2 tsp)ginger paste
• 2.5 ml (1/2 tsp)ground coriander
• 2.5 ml (1/2 tsp)ground cumin
• 2.5 ml (1/2 tsp)ground turmeric
• 2.5 ml (1/2 tsp)red chilli powder
• 5 ml (1 tsp)salt
• 4–5whole green chillies
• 480–600 ml (2–2.5 cups)cauliflower florets, from half a large cauliflower or one small one
• 5 cm (2 inches)fresh ginger, cut into matchsticks
• 120 ml (1/2 cup)spring onions, green parts only
• 80 ml (1/3 cup)chopped fresh coriander
• To tastefreshly cracked black pepper
• A squeezelemon juice, for seasoning

Instructions

1. 1

   Heat the oil

   Heat a pan and add about 60 ml (1/4 cup) of oil.

2. 2

   Fry the cumin

   Add the cumin seeds. When they start to sizzle, add the diced onion.

3. 3

   Add the pastes

   Once the onion edges begin to turn golden brown, stir in the ginger and garlic pastes.

4. 4

   Season the base

   Stir, then add all the ground spices and the salt.

5. 5

   Add the chicken

   Cook the spices for 1 minute, then add the chicken.

6. 6

   Cook the chicken

   Cook over medium-high heat, stirring so the chicken changes colour and begins to look cooked.

7. 7

   Add chillies

   Add the whole green chillies and 1 cup of water to the pan.

8. 8

   Simmer covered

   Bring the liquid to a boil, then cover the pan and simmer for about 25 minutes.

9. 9

   Check the chicken

   The chicken should be cooked through but not yet quite tender.

10. 10

    Cook the cauliflower

    Gently mix in the cauliflower florets, cover and cook for another 10–12 minutes, or until just tender when pierced with a fork, not mushy.

11. 11

    Adjust seasoning

    Taste the stew and adjust the seasoning.

12. 12

    Finish with herbs

    Add the spring onions, ginger matchsticks, coriander, a few grinds of black pepper and a squeeze of lemon juice.

13. 13

    Rest and serve

    Turn off the heat and leave the stew to sit for a few minutes before serving with roti or naan.

What is gobi chicken?

Gobi means cauliflower, and this dish pairs it with chicken in a gently spiced Indian-style stew. The recipe brings together a cumin-scented onion base, chillies and a finishing handful of fresh aromatics.

The staggered cooking makes this version work: the chicken simmers first, while the cauliflower goes in later so it can become tender without breaking down.

Nutrition and macros by portion

The nutrition label shows one serving as written: 143 calories, 20g protein, 10g carbs, 3g fat.

The chicken provides most of the protein, while the cauliflower, onion and spices contribute carbohydrates. Most of the fat comes from the oil; serve a portion with extra vegetables or salad to balance the meal.

Build a fragrant base

Cumin seeds: let them sizzle in the hot oil to release their aroma before adding the onion. Cook the onion until its edges begin to colour, which gives the spices a savoury foundation.

Ground spices: coriander, cumin, turmeric and red chilli powder are briefly cooked with the pastes. Keep stirring so they coat the base without catching on the pan.

Cook the chicken in stages

Initial browning: stir the chicken through the spice mixture until its colour changes and it looks partly cooked. This helps it take on the flavour of the base.

Covered simmer: after adding water and green chillies, keep the pan covered for about 25 minutes. The chicken should be cooked through but still have some way to go before tender.

Keep the cauliflower intact

Floret size: use florets of a similar size so they cook at roughly the same pace. Add them only after the chicken has had its first simmer.

Doneness: cook covered for 10–12 minutes, checking for a fork-tender centre while the florets still hold their shape. Take care not to let them turn mushy.

Finish with fresh flavour

Fresh ginger: the matchsticks go in near the end, giving the finished stew a brighter, more pronounced ginger flavour than the paste used in the base.

Spring onions and coriander: stir these in with pepper and lemon juice after adjusting the seasoning. Turning off the heat before this final addition preserves their fresh character.

Serve it with

Roti or naan: serve the stew hot alongside either bread, which is handy for scooping up the spiced cooking liquid. Add the bread just before serving so it stays ready to eat.

For a fuller plate, pair it with a simple side of vegetables or salad. Keep the accompaniment mild if you want the green chillies to stand out.

Recipe notes & tips

• Cut the chicken into evenly sized cubes so the pieces cook at a similar rate.
• Have the spices and pastes measured out before heating the oil, as the base comes together quickly.
• Stir the ground spices for their brief cooking time to help prevent them catching.
• Add the cauliflower only after the chicken has simmered, so it does not overcook.
• Taste before adding the final lemon juice and adjust the salt and pepper to suit.
• Let the finished stew rest for a few minutes before serving, as directed.

Variations

• Milder chillies: use fewer whole green chillies for a gentler heat.
• More cauliflower: increase the florets for a vegetable-forward stew.
• Extra lemon: add another squeeze at the table for a sharper finish.
• Fresh chilli: slice a green chilli before adding it if you prefer the heat spread through the dish.
• Herb finish: reserve some coriander to scatter over each serving.

Common mistakes to avoid

• Adding cauliflower too early: it may turn mushy; wait until the chicken has completed its first simmer.
• Skipping the onion colour: the base can taste less developed; cook until the edges start to turn golden.
• Letting spices catch: they can scorch in the pan; stir them for the minute and add the chicken promptly.
• Overcooking the florets: they may lose their shape; check for fork tenderness after 10 minutes.
• Serving straight from the heat: the flavours have little time to settle; rest the stew for a few minutes.

How to store

Cool leftovers promptly and store them covered in the fridge for up to 3 days. Reheat gently in a pan until piping hot throughout; add a splash of water if the stew has thickened.

Frequently asked questions