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Indian Spiced Chicken

Juicy and flavorful, Indian-spiced roast chicken is ideal for a family meal and goes well with a crisp, refreshing cucumber salad.
Prep Time20 minutes
Active Time1 hour
Total Time1 hour 20 minutes
Course: dinner
Cuisine: british, Indian
Keyword: Indian spiced roast chicken, oven roasted chicken, roast chicken recipe
Yield: 8

Materials

  • 2 large chicken fillets cut lengthwise in 2 parts
  • 1 tsp salt divided
  • 1 tsp each: black pepper sweet paprika
  • 1 large sweet potato about 1 pound/450 g
  • 2 medium waxy potatoes
  • 4 garlic cloves grated
  • 1 tsp grated ginger
  • 1 tsp each: turmeric ground cumin, mustard seeds
  • 2 cups/500 ml chicken broth
  • 8 green chilis
  • cilantro for serving

Instructions

  • Prepare your ingredients before you begin cooking. Cut the chicken fillets in half lengthwise. Season with pepper, paprika, and 12 tsp salt on both sides.
  • Cut the sweet potato into bite-sized pieces after peeling it. Potatoes should be peeled and diced. Grate the ginger and garlic cloves together.
  • In a large skillet, heat the oil and butter over medium high heat. Cook the chicken fillets for 2-3 minutes per side. The cooking time will vary depending on the size of your chicken. Remove from skillet and set aside on a dish.
  • Cook for 2 minutes after adding the potatoes and sweet potato. Combine the garlic, ginger, turmeric, cumin, mustard seeds, and the remaining salt in a mixing bowl. Cook for 3 minutes, or until the spices are aromatic.
  • Bring the chicken stock to a boil. Cover and simmer for 10 minutes over medium low heat.
  • When finished, taste and adjust the salt. Return the chicken fillets to the pan. Simmer for 1-2 minutes, or until well heated. Finish with the cilantro. With warm naan and a creamy cucumber salad, serve. Enjoy!