Onions infused Chicken Roastby Leena Kohli (@leenakohli)
Onions-infused Chicken Roast!
If you're unsure what to prepare for a weeknight dinner, a gathering or a picnic and want something simple and easy, try making this pan-roasted chicken. It's infused with onion flavour and needs only a few spices. Everyone will surely enjoy it!
- 1kgboneless Chicken (cut into small pieces)
- 1tbspCumin Seeds
- 1tbspCoriander Seeds
- 1/2tbspBlack Peppercorns
- 1” Cinnamon Stick
- 3medium-sized Onions (roughly chopped)
- 1tbspGinger Garlic Paste
- 2Green Chillies (medium-hot)
- 4tbspOil (divided)
- 2tbspLemon Juice
- Salt as per taste
- 1/2tbspChat Masala
- 1/2tbspPaprika Powder
- Coriander Leaves to garnish
Heat a pan over medium heat and dry roast cumin seeds, coriander seeds, black peppercorns, cloves and cinnamon until they change colour and release a pleasant aroma.
Turn off the heat and transfer the roasted spices to a plate to cool.
Grind the onions, ginger garlic paste, and green chillies in a mixer grinder.
Add the roasted spices to the grinder and grind them into a fine paste, adding water if needed.
Marinate the chicken pieces with the blended paste, 2 tbsp oil, salt, chat masala, paprika powder and lemon juice in a bowl.
Cover the bowl with a cling film or a plate and refrigerate the marinated chicken for at least an hour (preferably 4-5 hours) for the chicken to absorb more flavour.
Brush oil in a heavy-bottomed pan over high heat.
Once the oil is hot, place the marinated chicken in the pan and sear them from both sides for about 3-4 minutes.
Reduce the heat to medium and continue cooking the chicken for 15-20 minutes, flipping it occasionally, until it is cooked through and evenly golden. (To check for doneness, insert a toothpick into the chicken. It should slide in easily without any resistance.)
Garnish with coriander leaves and serve hot.
Tips & Tricks
Adjust the spice levels according to your preference. If you prefer it spicier, add more green chillies.
The number of servings for this recipe may vary depending on the portion size served.
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