Mom’s One-Pot Chicken Roast
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This dish is the easiest chicken entree dish ever! A flavorful one-pot wonder that will have you coming for seconds! A crowd pleaser and goes well with Rice, Chappati, Bread, Naan, etc. Need I say more?
This was a staple dish at my home. My mom would regularly make this chicken dish, alternating with her other delicious chicken curry on the weekends. Part of why she liked to make it is also was because it comes together with less effort.
Ingredients needed to make this dish
>Chicken: I’ve used bone-in chicken to make this dish. Chicken with bone brings in a lot of flavors, especially in Indian dishes. But, of course, you could always use Boneless chicken thighs and breasts too.
>Red onions: The sliced onions bring a delicious flavor to the chicken roast when sauteed with the rest of the spices.
>Ginger & Garlic: Freshly chopped ginger and garlic, rather than the paste, blend well with the dish.
>Spice Powders: The standard Indian spice powders, turmeric powder, Kashmiri Chilly Powder, Coriander Powder, Garam Masala have been used in this recipe. Simple and readily available but vital ingredients.
>Oil: A healthy portion of coconut oil is what this recipe uses. Coconut Oil is an excellent option for cooking and other purposes because it contains Vitamin E and other fatty acids that promote heart health.
How do you make this?
>>Prep the ingredients, slice the onions, chop the ginger and garlic, slice green chilies halfway.
>>Clean & wash the chicken thoroughly.
>>Place the chicken in the deep pot used to cook. Add the onions, ginger, garlic, spice powders, oil, lemon juice, salt, and curry leaves.
>>Mix well to combine, making sure the spices coat the chicken well. Cover with cling film and place in the fridge for an hour at least for marination.
>>Post marination, place the pot on the stove on medium flame. Add a 1/2 cup of water, cover, and cook.
>>Ideally, a roast dish doesn’t have a lot of saucy/ gravy. It should have a thick – to no gravy consistency. If you prefer to have it as a little runny consistency, add a little more water.
>>Cook for about 20-25 minutes, till the chicken, is cooked. Garnish with chopped cilantro.
More indian inspired dishes to check out:
- Easy & Flaky Egg Puffs
- A Delicious Vegetable Biriyani
- Salmon & Raw mango in coconut milk curry
- Mom’s Chicken Curry
Mom’s One- Pot Chicken Roast
Ingredients
- 1.5 lb Bone-in Chicken
- 2 Red Onions , sliced
- 1 inch Ginger, chopped
- 4 Garlic cloves, chopped
- 3-4 Green Chillies , slit lengthwise
- 1 sprig Curry Leaves available at Indian grocery stores
- 1/2 tsp Turmeric Powder
- 2 tbsp Coriander Powder
- 1.5 tbsp Kashmiri Chilli Powder check notes
- 1 tsp Garam Masala
- 1 Juice of Lemon
- 2-3 tbsp Coconut Oil, or any neutral oil of your choice
- A handful of cilantro, chopped.
Instructions
- Clean and wash the chicken thoroughly, set aside. Prep the ingredients; slice the onions, coarsely chop the ginger and garlic. Slit green chilies lengthwise.
- Move the chicken with all the above-listed ingredients in a deep pot. Cover with a lid or cling film/ plastic wrap and refrigerate for an hour minimum.
- After an hour, return the pot to the stove on medium heat. Add a 1/4 to a half cup of water. Stir it and let cook covered.
- After 15 – 20 minutes, take the lid off, and continue cooking till the chicken has cooked all the way. Check for seasoning.
- At this point, there might be a little gravy in the chicken. Continue cooking on medium to low flame , till the sauce has reduced well. If you prefer a good amount of gravy, turn off gas at this point and garnish.
- Once the gravy has reduced and it has a thick consistency, turn off the heat. Serve warm with some Brown Rice or Bread, Roti.
Notes
If you have tried this recipe and enjoyed it, do leave a comment and rate! It helps me reach a further audience! Don’t forget to share your creations with me on Instagram using the hashtag #aforappetite .
