Chicken with Cinnamon and Spices

Meredith Bond

I was reading the Washington Post Blog “All We Can Eat”. There was a very nice post earlier this week by a Bengali woman on what she cooks for Eid al Fitr. At the end, she talks about a chicken dish her mom makes for this holiday. She listed the spices put into the dish, but not the actual recipe. It sounded so good, though, I just had to try my hand at it. Here’s what I came up with – oh, and my kids thought there was too much spice in it, so feel free to tone it down a bit (using 1 tsp of the cumin and coriander). My husband, just to play devil’s advocate, thought it was good as it was. J

Chicken with Cinnamon and Spices

  • 2 med. Boneless chicken breasts
  • 1 cup thinly sliced onion
  • ½ Tbs ginger
  • 2 cloves garlic, minced
  • ½ Tbs cumin
  • ½ Tbs coriander
  • 1 cinnamon stick
  • 3 cloves
  • ¼ tsp pepper flakes
  • 1 tsp salt
  • 2 bay leaves
  • 5 Tbs greek yogurt
  • Enough water to make 3/4c mixed with the yogurt
  • 1 tsp sugar
  • 1 tsp apple cider vinegar
  • Black pepper to taste


  1. Fry the onion until soft.
  2. Add the rest of the spices except for the sugar, vinegar and pepper. Cook until the scent comes out about a minute or two
  3. Add the chicken and coat it well in the spices. Cook until well browned
  4. Mix the yogurt and water. Add in to the chicken.
  5. Simmer for 10 minutes
  6. Add the sugar, vinegar and pepper.
  7. To make this a compete meal, I threw in some frozen peas.
  8. Serve on a bed of basmati rice.

Meredith Bond is an award-winning author of a series of traditionally published Regency romances and indie-published paranormal romances. Known for her characters “who slip readily into one’s heart,” Meredith’s heart belongs to her husband and two children. Meredith’s second favorite pastime is teaching others to write.

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