Indian-Spiced Chicken Parmesan

Disclaimer: This page contains AI-generated content and may also contain affiliate links.

A golden, crispy chicken breast bathed in a spiced tomato-cilantro sauce and layered with bubbling mozzarella and Parmesan.

Total Active Cook Time: ~20–23 minutes | Level of Difficulty: Medium

Get ready to take your taste buds on a globetrotting adventure with our Indian‑Spiced Chicken Parmesan! We’re marrying the classic, comforting layers of crispy chicken cutlets, tangy tomato sauce, and gooey melted cheese with a vibrant blend of Indian spices—think fragrant garam masala, warming cumin, and a touch of ginger. It’s the perfect fusion feast that proves familiar favorites can feel entirely new. Let’s dive in!

Ingredients

For the Chicken:

• 2 boneless, skinless chicken breasts (halved lengthwise for 4 cutlets)

• 1 cup plain yogurt (or buttermilk)

• 1 tbsp ginger-garlic paste

• 1 tsp turmeric powder

• 1 tsp garam masala

• 1 tsp Kashmiri red chili powder (or paprika for milder heat)

• Salt to taste

• Juice of ½ lemon

For the Breading:

• 1 cup breadcrumbs (panko for extra crunch)

• ½ cup grated Parmesan cheese

• 1 tsp cumin powder

• ½ tsp coriander powder

• ½ tsp black pepper

• 1 egg (beaten)

For the Masala Tomato Sauce:

• 1 tbsp oil or ghee

• 1 small onion, finely chopped

• 2 garlic cloves, minced

• 1-inch piece ginger, grated

• 1 tsp cumin seeds

• ½ tsp turmeric

• 1 tsp garam masala

• 1 tsp chili powder

• 1 can (14 oz) crushed tomatoes or tomato puree

• Salt to taste

• Fresh chopped cilantro (optional)

For the Breading:

• 1 cup shredded mozzarella cheese

• ¼ cup grated Parmesan

• Fresh cilantro or basil leaves for garnish

Step 1: Marinate the Chicken

In a bowl, mix yogurt, ginger-garlic paste, turmeric, garam masala, chili powder, salt, and lemon juice.

Coat the chicken cutlets in the marinade, cover, and refrigerate for at least 30 minutes (or overnight for deeper flavor).

Chicken cutlets in yogurt, ginger-garlic paste, turmeric, garam masala, chili powder, salt, and lemon juice marinade.

Tip Alert

Chicken Alternatives

Paneer (Indian cottage cheese) – For a vegetarian version, use thick paneer slices. It holds spices well and crisps up beautifully.

Tofu (firm or extra firm) – A vegan-friendly option; marinate and bread the same way.

Eggplant or zucchini slices – Great for a low-meat or plant-based alternative.

 Sliced paneer, tofu, and eggplant slices.

Yogurt Marinade Alternatives:

Buttermilk – Works similarly to yogurt for tenderizing the chicken.

Coconut milk + a splash of lemon juice – A dairy-free option that adds a subtle coconut undertone.

Sour cream (thinned) – Another dairy alternative if yogurt isn’t available.

Step 2: Prepare the Sauce

Heat oil/ghee in a pan. Add cumin seeds and let them sizzle. Add chopped onions and sauté until golden. Stir in garlic and ginger, cook for a minute.

Add turmeric, chili powder, garam masala, and salt. Add crushed tomatoes and simmer on low heat for 10–15 minutes until thickened. Stir in some chopped cilantro if desired.

Preparing the sauce with turmeric, chili powder, garam masala, salt, cumin seeds, chopped onions, garlic, and ginger.

Tip Alert

Spice Alternatives

Garam Masala → Substitute with a mix of: ½ tsp cumin, ¼ tsp cinnamon, ¼ tsp clove, and a pinch of nutmeg.

Kashmiri Chili Powder → Use smoked paprika or cayenne (adjust heat to taste).

Cumin Seeds (in the sauce) → Can be swapped with fennel seeds or mustard seeds for a different flavor profile.

Step 3: Bread & Cook the Chicken

Mix breadcrumbs, Parmesan cheese, cumin, coriander, and pepper in a bowl.

Dip marinated chicken into the beaten egg, then coat with the spiced breadcrumb mixture.

Pan-fry in oil until golden and crisp (about 3–4 minutes per side), or bake at 400°F (200°C) for 20 minutes, flipping halfway.

Chicken breaded with egg, parmesan cheese, cumin, coriander, and pepper. Pan-fried until golden crisp.

Tip Alert

Breadcrumb Variations:

Crushed cornflakes – Super crispy and fun!

Chickpea flour (besan) + semolina (sooji) – A gluten-free crispy alternative.

Almond meal or crushed nuts – For a protein boost and nutty flavor.

Cheese Variations:

Mozzarella → Try shredded paneer, provolone, or even vegan cheese.

Parmesan → Aged cheddar, Pecorino Romano, or nutritional yeast (for vegan versions).

Step 4: Assemble & Bake

Preheat oven to 375°F (190°C). In a baking dish, spread a layer of the masala tomato sauce.

Place chicken cutlets on top.

Spoon more sauce over the chicken, sprinkle mozzarella and extra Parmesan on top.

Bake for 10–12 minutes or until cheese is melted and bubbly.

Baked chicken cutlets with a layer of the masala tomato sauce, mozzarella, and extra Parmesan.

Tip Alert

Masala Tomato Sauce Variations & Add-ins:

Crushed Tomatoes → Fresh pureed tomatoes or even tomato paste diluted with water.

Add-ins → Spinach puree, roasted red bell peppers, or cooked lentils for extra nutrition and texture

Step 5: Garnish & Serve

Garnish with fresh cilantro or basil. Serve with garlic naan, cumin rice, or a crisp salad.

Indian-Spiced Chicken Parmesan | Photo Credit: Vecteezy

Tips & Variations:

• Add a pinch of crushed fenugreek leaves (kasuri methi) to the sauce for a restaurant-style touch.

• For a fusion twist, serve it in a naan wrap with mint chutney.

• Want it healthier? Air-fry the breaded chicken instead of pan-frying.

Chicken parmesan naan wrap with vibrant mint chutney.

Drink pairings

• Mango Lassi

• Cucumber-Mint Lemonade

• Spiced Iced Tea

• Rosé

• Wheat Beer (Witbier)

Cucumber mint lemonade, spiced iced tea, and Rosé on a drink tray.

Thanks for joining us on this spicy, cheesy adventure! I hope this Indian‑Spiced Chicken Parmesan brought a burst of new flavors to your dinner table. If you give it a try, drop a comment below—let us know how the fusion of garam masala and gooey mozzarella turned out for you. Don’t forget to snap a pic and tag us on social media so we can see your delicious creations. Until next time, happy cooking and may your kitchen always be filled with bold aromas and even bolder flavors!