One Pan Indian Chicken Skillet

Traditional Indian spices meets one pan simplicity.
Serves 4


Marinade Ingredients:



To a large bowl add all of the chicken marinade ingredients and season with a little salt and pepper. Mix until everything is evenly combined and let marinade for at least 20 minutes or up to overnight. To par-cook the potatoes, in a large pot add the whole potatoes and cover with water. Boil the potatoes for about 15-20 minutes or until you can insert a knife into the potatoes easily. Drain the potatoes and let cool then cut into bit size pieces. In a large skillet on medium heat add a little oil and once the oil is hot add the marinaded chicken. (NOTE: Make sure to not overcrowd the pan, cook in batches if needed). Sear the chicken for about 2 minutes per side to develop a nice char. Remove from the skillet and set aside. Next to the same skillet add the butter and par-cooked and cut potatoes. Season with a little salt and pepper. Fry the potatoes for about 15 minutes or until they are crispy on the outside and soft on the inside. Now add the garlic, ginger, chilies, and optional curry leaves to the skillet. Fry for 30 seconds or until the garlic is fragrant then add the seared chicken to the skillet. Continue to cook until the chicken is cooked through or the internal temperature reaches 165F, then finish with the fresh chopped cilantro. Serve as is or with basmati rice or naan on the side. Enjoy!

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