Chicken Pan Roast

Chicken Pan Roast Recipe

Chicken Pan Roast is a roasted chicken recipe that I cooked in a pan on stove. I made this recipe in a real easy way with all the sauces which we have almost in every home. The cooking method I choose is stove cooking because I already shared so many baked chicken recipes and this time I wanted to make it different so every one can try it and enjoy it. I served this chicken with roasted pan potatoes and capsicum, onion to make it a complete meal.

The results were very awesome, my family loved it. After cooking I sprinkle the potatoes and chicken with piri piri salt for more flavour. If you do not have this piri piri salt then use chaat masla. Make sure to follow some basic tips and you will get it perfect.

Tips:

  1. Use a small chicken. Not more than 800 grams.
  2. Dry the chicken nicely with kitchen towels before marinating it. It will ensure that your chicken will have maximum flavour.
  3. The tamarind sauce I used is the sweet and sour sauce that people use for dahi bary or chat. If you don’t have it then use any brand tamarind sauce.Or easy way use tamarind paste 2 tbsp with 1 tsp sugar.
  4. Peri Peri sauce you can use any brand, same as chili garlic sauce you can use any brand.
  5. If you do not have chicken powder then use 1 chicken cube.

Serving : 4

Ingredients

List 1,

  • Chicken  600-700 g
  • Chili garlic sauce  2 tbsp heaped
  • Tamarind sauce  2 tbsp heaped
  • Peri peri sauce  3 tbsp heaped
  • Worcester sauce  3 tbsp
  • Chicken powder  2 tsp

List 2,

  • Potatoes   3-4
  • Capsicum  1
  • Onion 1
  • Fresh coriander for garnish
  • Piri piri salt  as required
  • Oil  as required

Directions,

Chicken Pan Roast
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I am using these sauces
Chicken Pan Roast
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Wash clean and dry 1 whole chicken.
Chicken Pan Roast
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Now add in all list 1 ingredients in it and marinate it for 5-6 hours.
Chicken Pan Roast
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Now heat a nonstick pan. Add in 3-4 tbsp oil with chicken breast side down. Cook it on high heat for 2-3 minutes.(reserve the remaining marination from chicken, we will use it for veges later)
Chicken Pan Roast
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Cover and cook on low heat for almost 15 minutes. I place this foil on chicken to cover it nicely.
Chicken Pan Roast
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Turn the side and again cover it with foil and lid. Cook again on low heat for 15 minutes.
Chicken Pan Roast
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Take out chicken from pan, Keep it on a foil
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Close the foil and set it aside.
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Scratch the pan, throw this black burnt thing. I am going to cook potatoes in this pan.
Chicken Pan Roast
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Cut potatoes in 4-5 pieces with skin. Boil them until nicely tender. Strain them.
Do this step while your chicken is cooking.
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Now same pan , add in 3-4 tbsp oil and boiled potatoes. sprinkle salt and half remaining marination from chicken.
Chicken Pan Roast
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Mix and cook on low to medium heat for 10-15 minutes. When they are crisp from one side , turn the side and cook them until crisp from every side. (Make sure to do it on low-medium heat) High heat will burn then and you will not get that crisp texture.
Chicken Pan Roast
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Now add in onion and capsicum covered in remaining marination on it. Cook on same low to medium heat for 5 minutes.
Chicken Pan Roast
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Slide these veges on sides of the pan.
Chicken Pan Roast
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Place cooked chicken in middle and on low to medium heat cook again for 5-10 minutes with out string. Also cover with foil to make it really hot before serving. Sprinkle with piri piri salt if you want a nice flavour boost . Also sprinkle fresh coriander then serve.

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