Tuesday, 24 March 2015

Pan seared chicken

Chicken marinated in yogurt with Indian spice mixture, pan seared and simmered in chicken broth. Flavorful, moist and crispy chicken! Best served as an appetizer with your favourite dip. I served it with mint cilantro yogurt dip with naan.


  • 500 grams Chicken cut into small cubes ( I used bread pieces)
  • 2 Tablespoon plain natural yogurt / curd
  • 1 Teaspoon finely chopped ginger
  • 1 Teaspoon finely chopped garlic
  • Juice of one lemon
  • 1 Teaspoon red chilli powder / red chilli flakes / paprika
  • 1/2 Teaspoon cumin powder
  • 1/4 Teaspoon turmeric powder
  • 1/2 Teaspoon garam masala
  • 1 Tablespoon rice flour
  • Salt to taste
  • 2 Tablespoons vegetable oil
  • 1/3 Cup chicken broth
  • chopped cilantro leaves to garnish
  • lemon wedges to serve


1. In a large mixing bowl, add yogurt, ginger, garlic, chilli powder, turmeric powder, garam masala, salt to taste.
2. Sprinkle lemon juice and mix everything
3. Add chicken pieces and mix to coat chicken with the yogurt spice mix
4. Sprinkle lemon juice and gently toss
5. Cover the chicken with plastic wrap and refrigerate for atleast 2 hours. After 2 hours, if there is any water inside chicken, drain water completely. sprinkle rice flour to the marinated chicken and toss/ mix gently
6. In a large skillet, heat oil. When the oil is hot, reduce the flame to medium and add chicken pieces in the skillet
7. Increase the flame to high and fry the chicken 4 minutes. Then flip sides and fry for 4 more minutes until chicken browns nicely and has a nice crust
8. Add 1/3 cup of chicken broth / water and close the skillet with lid and let the chicken cook on medium flame for 10 minutes or until the water evaporates and chicken is cooked through
9. Increase the flame to high and cook chicken for 5 minutes until the chicken turns crispy and has nice golden color
10. Transfer chicken to the serving dish and squeeze juice of half lemon and sprinkle chopped cilantro leaves
11. Serve hot with lemon wedges and sliced onion

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