Caramelized Onion Chicken Roast

A picture of Quick Chicken with Caramelized Onions in a grey pan

Caramelized Onion Chicken Roast

This onion chicken is truly one pot with almost no active cooking required. Just pile the onions in the pan with the chicken and let them do the magic low and slow!

Course Main Course

Cuisine Indian

Diet Gluten Free

Prep Time 5

Cook Time 25

Total Time 30

Servings people

Calories 328kcal

Author Richa

Ingredients

½ kg bone -in Chicken 2 inch pieces
2 tablespoons Ginger Garlic Paste
1 ¼ teaspoon Salt
1 tablespoon Lime Juice
1 tablespoon Ghee or Clarified Butter
2 Cinnamon sticks
2 Bayleaves
5 Cloves
8 - 10 Peppercorns
2 Green Chillies slit lengthwise
3 large Onions sliced

Instructions

Marinate the chicken with ginger garlic paste, salt and lemon juice. Set aside while you slice the onions.
Once the chicken has been marinating for 15-20 minutes, heat ghee in a pan. Add cinnamon, bayleaves, cloves and peppercorns and saute. In about 30 seconds, your kitchen will fill up with this beautiful aroma from all the spices.
Add green chillies and saute for a minute. Add chicken and brown on both sides for about 2 minutes on high heat.
Add the sliced onions. There is no need to saute or fry them. Just layer them on top of the chicken. Resist the temptation to stir things around too much.
Place a lid and cook for 20-25 minutes. Halfway through, turn the chicken once. Add two tablespoons of water to the marinade bowl and mix it with the leftover paste. Add this to the pan. When the chicken is just about cooked (around the 20-minute mark), take off the lid, let all the water evaporate and let the chicken brown in its juices. Serve hot.

Video

Notes

You can swap bone-in chicken with boneless pieces if you prefer. Stick to boneless chicken thighs if you want to swap
Once you add onions to the pan, make sure to spread them out in a thin even layer to allow everything to cook more evenly.
Do not sauté or stir the onions after adding them to the pan. We want the onions to cook and caramelize from the juices of the chicken, and sautéing it too much will change the final texture and flavor.

Nutrition