The flavors of India often dance through my kitchen, but there’s something truly special about the aroma of Pan Roasted Indian Spiced Chicken. Imagine the sizzle of tender chicken meeting a harmonious blend of spices, onions, and ripe tomatoes while the richness of Land O Lakes® Butter with Canola Oil elevates every bite. This isn’t just another dinner recipe; it’s a quick, vibrant meal that wraps your family in the delicious warmth of summer evenings.
With juicy chicken infused with the earthy undertones of turmeric, the aromatic sweetness of coriander, and a touch of heat from red chile powder, this dish is sure to become a go-to for busy weeknights or those special occasions when you want to impress without the stress. As a bonus, it’s gluten-free and effortlessly fits into a healthy lifestyle. Get ready to savor every mouthful and enjoy the delightful twist on traditional Indian flavors—your taste buds will thank you!
Why is Pan Roasted Indian Spiced Chicken a Must-Try?
Flavor Explosion: The unique blend of spices infuses the chicken with a rich, aromatic taste, delivering a delightful experience in every bite.
Quick Preparation: This dish comes together in no time, making it perfect for busy weeknights or last-minute gatherings.
Healthy Twist: Using Land O Lakes® Butter with Canola Oil keeps it lighter while maintaining that comforting, rich flavor we’re craving.
Versatile and Adaptable: Feel free to switch up the spices to suit your family’s preferences or dietary needs—it’s keto-friendly and gluten-free!
Crowd-Pleaser: Whether it’s a family dinner or a festive occasion, this dish impresses everyone, bringing the warmth of Indian cuisine to your table.
- Ingredients
• • ## Essential Pan Roasted Indian Spiced Chicken Ingredients
- For the Chicken
- Whole Chicken – The main protein source; choose skinless for a healthier option.
- Butter (Land O’Lakes® with Canola Oil) – Adds richness; can be substituted with standard butter for a different taste.
- Salt – Essential for enhancing flavor; adjust to suit your palate.
- Water – Helps create a flavorful sauce; you can modify the amount for desired consistency.
- For the Spice Blend
- Ground Turmeric – Brings vibrant color and earthy flavor, a must for an authentic Indian dish.
- Ground Coriander – Offers citrusy notes; easily replaced with cumin if needed.
- Garam Masala – A crucial spice blend; use pre-made or make it at home for freshness.
- Red Chile Powder – Adds heat; adjust the quantity to your spice preference.
- Bay Leaves – Infuses subtle flavor during cooking; remember to remove before serving.
- Whole Dry Red Chiles – Optional for extra heat; adjust according to your taste level.
- Black Peppercorns – Adds a mild kick; could be switched out for ground black pepper.
- Green Cardamom Pods – Provides a sweet, aromatic note; ground cardamom works too.
- For the Aromatics
- Red Onions – The base for sautéing; they add sweetness—yellow onions can work as a substitute.
- Ginger & Garlic Paste – Introduces depth; fresh ginger and minced garlic can be used instead.
- Tomatoes – Provide moisture and acidity, use fresh or canned diced options.
- Fresh Cilantro – Adds a burst of freshness and can be used as an optional garnish.
- Lemon Juice – Brightens the flavors; fresh is best for maximum zing.
- Green Chile – Optional for an extra kick; customize based on your heat tolerance.
With these warm and inviting ingredients, your Pan Roasted Indian Spiced Chicken will not only tantalize your taste buds but will also be keto-friendly, ensuring everyone can enjoy this quick summer delight without any guilt!
How to Make Pan Roasted Indian Spiced Chicken
- Heat the Butter: Begin by heating Land O’Lakes® Butter with Canola Oil in a large nonstick pan for 30 seconds, allowing it to melt evenly. This sets the stage for a rich, flavorful base.
- Sauté Whole Spices: Add whole spices such as black peppercorns, green cardamom pods, and bay leaves to the melted butter. Sauté for 30 seconds until fragrant, creating a beautiful aromatic foundation.
- Incorporate Aromatics: Toss in sliced red onions alongside ginger and garlic paste, sautéing for 3-4 minutes until the onions become golden brown and translucent, releasing their natural sweetness.
- Add Ground Spices and Chicken: Sprinkle in ground turmeric, ground coriander, garam masala, and red chile powder, then add the whole chicken pieces. Roast for 1 minute, ensuring the chicken is well-coated in the spice mix for maximum flavor.
- Cover and Cook: Cover the pan and cook over medium heat for 5-6 minutes, stirring occasionally. This will allow the chicken to tenderize while absorbing the spices.
- Stir in Tomatoes: Add chopped tomatoes to the pan and cook for an additional 2 minutes, letting their juices combine with the spices and create a luscious sauce.
- Add Water: Pour in the necessary amount of water to achieve your desired sauce consistency. Continue cooking covered for another 2 minutes, making sure the chicken reaches an internal temperature of 165°F.
- Finish with Green Chile: Stir in fresh green chile for a pop of heat (if desired), then carefully transfer the chicken to a serving platter, letting the colors sing!
- Garnish and Serve: Brighten the dish with a sprinkle of freshly chopped cilantro and a squeeze of lemon juice. Serve with Indian roti, naan, or a grain of your choice to soak up all that flavorful sauce.
Optional: Serve alongside sliced cucumbers or a refreshing side salad for a balanced meal.
Exact quantities are listed in the recipe card below.
What to Serve with Pan Roasted Indian Spiced Chicken?
In the warm glow of summer evenings, you’ll want to create a full meal experience that highlights the vibrant flavors of this aromatic chicken dish.
- Fragrant Basmati Rice: Complements the rich flavors and provides a fluffy base to soak up all that delicious sauce.
- Fresh Cucumber Salad: The crunchy and refreshing addition of cucumbers balances the spices beautifully. Toss in some yogurt for extra creaminess.
- Garlic Naan: A soft, pillowy bread perfect for scooping up the chicken and sauce, enhancing the meal’s authentic Indian vibe.
- Roasted Vegetables: Bright, colorful roasted veggies add a sweet and caramelized note, making for an attractive, nutritious side.
- Chickpea Salad: A loaded salad with chickpeas, tomatoes, and herbs offers protein and echoes the spice profile of the chicken dish.
- Mint Yogurt Sauce: Cool and creamy—this sauce provides a delightful contrast to the spices, refreshing your palate.
- Lemon Rice: The zestiness of lemon paired with the nuttiness of the rice is a vibrant addition to your plate.
- Mango Chutney: The sweetness of mango chutney enhances the savory flavors of the chicken while offering a tangy twist.
- Saffron Lassi: Pair your meal with this creamy yogurt-based drink that cools down the spice while bringing in sweet and floral notes.
Expert Tips for Pan Roasted Indian Spiced Chicken
- Uniform Pieces: Ensure your whole chicken is cut into uniform pieces. This guarantees even cooking and prevents any undercooked bites.
- Liquid Monitoring: Keep an eye on the liquid levels in the pan. Add a splash of water if it looks too dry to prevent burning or sticking.
- Spice Adjustments: Tailor the spice levels of your Pan Roasted Indian Spiced Chicken based on your family’s preference. Taste the sauce as you go for the perfect balance.
- Resting Time: Allow the chicken to rest briefly after cooking. This will help retain its juices and make each bite even more tender and flavorful.
- Garnish Wisely: Don’t skip the fresh cilantro and lemon juice garnish. They enhance the dish’s freshness and elevate its overall taste.
Pan Roasted Indian Spiced Chicken – Keto Variations
Feel free to make this delightful dish your own with these captivating twists that enhance flavors and suit various dietary needs.
- Vegetarian Option: Substitute chicken with chickpeas or tofu, marinating them in the spice mix for added flavor before cooking.
- Low-Carb Alternative: Use cauliflower or zucchini instead of tomatoes for a fresh, low-carb twist without sacrificing taste.
- Herb-Infused Butter: Swap plain butter with garlic or herb-infused butter to add an extra layer of flavor to your dish.
- Coconut Cream Addition: Stir in a splash of coconut cream while cooking for a rich, tropical flavor that pairs beautifully with the spices.
- Citrus Twist: Add orange or lime juice along with the lemon juice for a bright and zesty flavor profile that dances on your palate.
- Spice Level Adjustments: Increase red chile powder or add cayenne for those who crave more heat, perfectly customizing for spice lovers.
- Nutty Texture: Toss in some slivered almonds or cashews before serving for delightful crunch and a touch of richness.
- Smoky Flavor Boost: Incorporate smoked paprika to the spice blend for a smoky depth that takes the chicken to new heights.
These variations are not only fun to explore but also bring fresh excitement to your cooking routine, making every meal a new experience!
Make Ahead Options
These Pan Roasted Indian Spiced Chicken preparations are perfect for busy weeknights, allowing you to savor rich flavors without the last-minute rush! You can marinate the chicken with the spices and aromatics up to 24 hours in advance. Just coat the pieces with the spice blend and refrigerate in a sealed container, ensuring the chicken stays juicy and flavorful. Additionally, the whole spices can be sautéed and prepared ahead of time; simply refrigerate and reheater before adding the chicken. When you’re ready to cook, just follow the final steps—it’s as simple as finishing the cooking process, and you’ll enjoy a delicious homemade meal with minimal effort, just as delightful as if it were freshly made!
Storage Tips for Pan Roasted Indian Spiced Chicken
- Fridge: Store leftovers in an airtight container for up to 3 days. Be sure to cool the chicken to room temperature before sealing to maintain freshness.
- Freezer: If you want to keep your Pan Roasted Indian Spiced Chicken for longer, freeze it in portions for up to 3 months. Wrap tightly in plastic wrap and aluminum foil before placing in a freezer bag.
- Reheating: To reheat, thaw overnight in the fridge if frozen. Warm up in the microwave or on the stovetop over low heat, adding a splash of water to keep it moist and delicious.
- Avoid Room Temperature: For safety, do not leave the chicken at room temperature for longer than 2 hours, especially during warmer weather.
Pan Roasted Indian Spiced Chicken Recipe FAQs
How do I choose the best whole chicken for this recipe?
Absolutely! When selecting a whole chicken, look for one that is fresh with skin that appears intact and dry to the touch—avoid any with dark spots or a slimy texture. A good weight for roasting is usually between 3 to 4 pounds, allowing for even cooking and tender meat.
Can I store leftovers of Pan Roasted Indian Spiced Chicken?
Yes indeed! Store any leftover chicken in an airtight container in the refrigerator for up to 3 days. Make sure it cools down to room temperature before sealing to keep it fresh and moist.
How should I freeze my Pan Roasted Indian Spiced Chicken?
To freeze, portion out your chicken into family-sized servings and wrap them tightly in plastic wrap and then aluminum foil or place them in a freezer-safe bag. This way, they’ll stay flavorful for up to 3 months. Always remember to label with the date so you can track freshness!
What are some common issues I might encounter while making this dish?
One common issue could be undercooking the chicken. To ensure it’s done, check that the internal temperature reaches 165°F with a meat thermometer. If your sauce is too thin, simply simmer it uncovered for a few extra minutes to reduce it to your desired thickness.
Is the Pan Roasted Indian Spiced Chicken suitable for people with dietary restrictions?
Very! This recipe is naturally gluten-free and can be made keto-friendly by using skinless chicken and adjusting the spices according to taste. For those sensitive to allergens, it’s important to check that your spice blends and any added ingredients do not contain any allergens. Consider substituting corn or potato starch if someone has a corn allergy.
What should I serve with Pan Roasted Indian Spiced Chicken?
I highly recommend pairing it with Indian roti, naan, or even fragrant basmati rice to soak up the delicious sauce. Adding a refreshing cucumber salad or a side of seasonal vegetables adds a lovely balance to the meal, elevating the experience even further.
Savory Pan Roasted Indian Spiced Chicken – Keto Delight
Ingredients
Equipment
Method
- Begin by heating Land O’Lakes® Butter with Canola Oil in a large nonstick pan for 30 seconds, allowing it to melt evenly.
- Add whole spices such as black peppercorns, green cardamom pods, and bay leaves to the melted butter. Sauté for 30 seconds until fragrant.
- Toss in sliced red onions alongside ginger and garlic paste, sautéing for 3-4 minutes until the onions become golden brown.
- Sprinkle in ground turmeric, ground coriander, garam masala, and red chile powder, then add the whole chicken pieces. Roast for 1 minute.
- Cover the pan and cook over medium heat for 5-6 minutes, stirring occasionally.
- Add chopped tomatoes to the pan and cook for an additional 2 minutes.
- Pour in the necessary amount of water to achieve your desired sauce consistency. Continue cooking covered for another 2 minutes.
- Stir in fresh green chile for a pop of heat (if desired).
- Brighten the dish with a sprinkle of freshly chopped cilantro and a squeeze of lemon juice. Serve with Indian roti or naan.