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Skillet-cooked chicken

This easy skillet-cooked chicken is perfect for a quick weeknight dinner that doesn’t skimp on flavor. Juicy and tender with a simple seasoning, it’s a satisfying meal you can whip up in no time.

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TIME40 min

SERVINGS4

RATING5.0 / 5

01 / WHAT YOU NEED

Ingredients

Prepare Chicken Seekh Kabab: Boneless chicken cubes 750g Onion grated & squeezed 1 large Green chillies 4-5 Garlic Ginger Paste 1 tsp Red chilli powder 1 tsp or to taste Coriander Powder 1 tsp Cumin seeds roasted & crushed 1 tsp Red chilli flakes 1 tsp Salt 1 tsp or to taste Fresh coriander 3 tbsp Butter 1 tbsp Prepare Creamy Sauce Mixture: Yogurt 1 Cup Coriander Powder ½ tsp Black pepper powder ½ tsp Salt ½ tsp or to taste Cumin seeds roasted & crushed ½ tsp Garlic cloves 2-3 Green chillies 2-3 Lemon juice 1 Cream ½ Cup (room temperature) Water ¼ Cup or as required Fresh coriander 1 tbsp Prepare Tawa Kabab: Cooking oil 3-4 tbsp Green chillies 3-4 Fresh coriander chopped as required

02 / HOW TO MAKE IT

Let's cook.

01

Step 1

Start by making the chicken seekh kebab 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. Pulse everything together until well mixed, then pop it in the fridge for about 30 minutes.

02

Step 2

Lightly oil your hands and shape the mixture into kebabs on wooden skewers, about 50g each.

03

Step 3

Set up a steamer by heating water in a pot and placing a steamer rack inside. Arrange the kebabs on the rack, cover, and steam them gently over low heat for 15 minutes. Once done, let them cool completely.

04

Step 4

While the kebabs cool, whip up the creamy sauce. Blend yogurt, coriander powder, black pepper, salt, cumin seeds, garlic, green chillies, lemon juice, cream, water, and fresh coriander until smooth. Set this aside.

05

Step 5

Heat some oil in a large skillet over medium heat. Fry the steamed kebabs on all sides until they turn golden brown. Then cut them into 1-inch pieces and cook for another minute.

06

Step 6

Pour in the creamy sauce, stir everything together, and let it cook on medium heat for 4-5 minutes.

07

Step 7

Turn the heat up to high and cook for a couple more minutes until you see the oil start to separate from the sauce.

08

Step 8

Sprinkle fresh coriander and sliced green chillies on top before serving. Enjoy!

03 / EXTRA DETAILS

Good to know.

Cook's tip

- Make sure the skillet is hot before adding the chicken to get a nice sear.
- Avoid overcrowding the pan to ensure even cooking and browning.
- Let the chicken rest for a few minutes after cooking to keep it tender and juicy.

Why you’ll love it

This dish is quick and easy to make, perfect for busy weeknights. The skillet method locks in moisture, resulting in juicy, flavorful chicken every time. Plus, it requires minimal ingredients and cleanup.

Serving ideas

Serve with a side of steamed vegetables or a fresh green salad for a balanced meal. Roasted potatoes or rice also pair well and help soak up any pan juices or sauce.

Storage & leftovers

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave to avoid drying out the chicken. For longer storage, freeze portions in a sealed container for up to 2 months.