THE RECIPE JOURNAL · Main Course
Chicken fried in a pan
This simple and delicious recipe is perfect for a quick weeknight dinner. With just a few ingredients and a hot pan, you’ll have crispy, flavorful chicken ready in no time.
FROM THE KITCHEN • Chicken fried in a pan
01 THE RECIPE
Let's make it.
Follow these steps for a delicious result. Tick off each step as you go.
RECIPE VIDEO
Watch how it's made
01
Step 1
Start by making the chicken mixture: in a food processor, combine chicken, onion, green chillies, garlic-ginger paste, red chilli powder, coriander powder, cumin seeds, crushed red chilli, salt, fresh coriander, and butter. Blend everything well, then pop it in the fridge for about 30 minutes to chill.
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Step 2
Lightly oil your hands, take about 50g of the mixture, and shape it around wooden skewers to make kebabs.
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Step 3
Bring some water to a boil in a pot, place a steamer rack over it, arrange the kebabs on the rack, cover, and steam on low heat for 15 minutes. Once done, let them cool completely.
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Step 4
Meanwhile, prepare the creamy sauce by blending together yogurt, coriander powder, black pepper, salt, cumin seeds, garlic, green chillies, lemon juice, cream, water, and fresh coriander. Set this aside.
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Step 5
Heat some oil on a large pan or griddle over medium heat. Fry the steamed kebabs on all sides until they turn golden brown. Then, cut the kebabs into 1-inch pieces and cook for another minute.
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Step 6
Pour in the creamy sauce, stir everything together, and let it cook on medium heat for 4-5 minutes.
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Step 7
Turn the heat up to high and cook for another 2-3 minutes until you see the oil start to separate from the sauce.
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Step 8
Finish by sprinkling fresh coriander and sliced green chillies on top before serving.
Why you’ll love it
This dish is quick and easy to make, perfect for busy weeknights. The chicken turns out crispy on the outside and juicy inside, making it a family favorite. It uses simple ingredients that you probably already have in your kitchen.
How to serve
Serve with a side of steamed vegetables or a fresh salad for a balanced meal. Mashed potatoes or rice also pair well to soak up any extra pan juices. A squeeze of lemon on top adds a nice bright flavor.
Storage & leftovers
Store leftover chicken in an airtight container in the refrigerator for up to 3 days. Reheat gently in a pan or oven to keep the coating crisp. Avoid microwaving directly, as it can make the coating soggy.
