Pan Roasted Chicken


On my way back from office, I decided to stop and pick up a chicken and some eggs. As luck would have it the butcher was out and the shop owner joked that if I wanted quick service, I will need to find someone to slaughter the bird. Challenge accepted. Little did he know that I had done this many many times back home in Chennai.

Anyways now that the chicken was special, I had to make it into something special.

So a quick wash in brine, which really helps in a quick clean up, prepared a marinade rub for the chicken.

Massaged into the bird some Oil, Ginger Garlic Paste, Paprika, Turmeric, Coriander Powder, Red Chilly Powder, Garam Masala and Salt. Stabbed it in multiple places using a fork. This allows the marinade to seep into the flesh. Inside the stomach cavity placed a sliced lemon, onion and garlic.


Let it marinate for an hour and then placed it in a heavy pan. If you don’t have one, just use your pressure cooker. If using a pressure cooker do not use the weight on top.

Close the lid and cook on high heat for about 2-3 mins. This will cause steam to build up. Now reduce the heat and let it simmer for 30-40 minutes. Open and turn around the bird and if its cooked that is the meat is falling off the bones, get it to a high heat and reduce the consistency of the sauce, which has collected in the pan.

Serve with a simple salad and enjoy your super special yummy dinner.

Published by Imran

A s/w engineer by profession, I cook for my family.

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