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!
Chefadora AI has the answer - timers, swaps, step-by-step help.
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.
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.
How can I make the Onions Infused Chicken Roast more suitable for a low-carb diet?
To adapt the Onions Infused Chicken Roast for a low-carb diet, you can skip the addition of any starchy sides and focus on serving it with non-starchy vegetables like steamed broccoli or a fresh salad. Additionally, ensure that the spices and ingredients you use do not contain added sugars or carbs.
What are some good substitutes for ingredients in the Onions Infused Chicken Roast recipe?
If you don't have cumin seeds or coriander seeds, you can use ground cumin and ground coriander instead, using about half the amount. For the ginger garlic paste, you can substitute with fresh minced ginger and garlic in equal parts. If you prefer a milder flavor, you can reduce the number of green chillies or omit them altogether.
How should I store leftovers from the Onions Infused Chicken Roast?
To store leftovers from the Onions Infused Chicken Roast, let the chicken cool to room temperature, then transfer it to an airtight container. It can be stored in the refrigerator for up to 3-4 days. For longer storage, consider freezing the chicken in a freezer-safe container, where it can last for up to 3 months.
What side dishes pair well with Onions Infused Chicken Roast?
Onions Infused Chicken Roast pairs beautifully with a variety of side dishes. Consider serving it with fluffy basmati rice, quinoa, or a warm naan bread. For a lighter option, a side of roasted vegetables or a crisp cucumber salad would complement the flavors nicely.
What is the best way to ensure the chicken is cooked through in the Onions Infused Chicken Roast?
To ensure the chicken is cooked through in the Onions Infused Chicken Roast, use a meat thermometer to check the internal temperature, which should reach 165°F (75°C). Alternatively, you can insert a toothpick into the thickest part of the chicken; it should slide in easily without resistance, indicating that the chicken is fully cooked.
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