Pan-Roasted Chicken with Spiced Maharashtrian Masala

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Juicy pan-roasted chicken infused with a vibrant blend of traditional Maharashtrian spices, delivering bold regional flavors in every bite. This indian-inspired chicken ready in about 50 minutes pairs chicken thighs, bone-in, skin-on, mustard seeds, cumin seeds for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 35 min Serves 4 Indian cuisine 320 cal/serving
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Ingredients

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Instructions

  1. Step 1: Heat 3 tbsp oil in a large skillet over medium heat. Add 1 tsp mustard seeds and 1 tsp cumin seeds, cooking until they start to pop and release aroma, about 30 seconds.
  2. Step 2: Add 1 medium finely chopped onion and sauté for 5 minutes until golden and translucent.
  3. Step 3: Stir in 1 tbsp fresh ginger paste and 1 tbsp garlic paste, cooking for 2 minutes until fragrant.
  4. Step 4: Mix in 1/2 tsp turmeric powder, 1 tsp red chili powder, 1 tbsp coriander powder, and 1 tsp garam masala, stirring to combine well and cook the spices for 1 minute.
  5. Step 5: Add 1 medium pureed tomato and salt to taste, simmer for 5 minutes until the sauce thickens and oil starts to separate from the masala.
  6. Step 6: Season 4 chicken thighs with salt, then nestle them skin-side down into the masala. Cover and cook over medium-low heat for 25 minutes, turning once halfway through, until chicken is cooked through and tender.
  7. Step 7: Garnish with 2 tbsp chopped fresh coriander leaves and serve hot with steamed rice or flatbreads.

Frequently asked questions

How long does Pan-Roasted Chicken with Spiced Maharashtrian Masala take to make?

Total time is about 50 minutes (15 min prep + 35 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Pan-Roasted Chicken with Spiced Maharashtrian Masala?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep mustard seeds from drying out.

Can I substitute ingredients in Pan-Roasted Chicken with Spiced Maharashtrian Masala?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Pan-Roasted Chicken with Spiced Maharashtrian Masala for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Pan-Roasted Chicken with Spiced Maharashtrian Masala?

Indian chicken like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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