Spiced Whole Chicken in a Pan
Whole chicken seared until golden, then roasted with warm spices, yogurt, and aromatics. A TikTok-friendly take on murgh musallam — restaurant flavor in 20 minutes.
- Total time
- 20 min
- Servings
- 2
- Calories
- 420
- Protein
- 48g
Ingredients
- 1 bird chicken, whole (about 2 lbs), patted dry
- ½ cup plain yogurt
- 2 tbsp ginger-garlic paste
- 2 tsp garam masala
- ½ tsp turmeric powder
- 1 tsp red chili powder
- 1 whole lemon (juiced)
- 1 medium onion, halved
Instructions
- 1
Mix yogurt, ginger-garlic paste, garam masala, turmeric, chili powder, and lemon juice in a small bowl.
- 2
Rub the yogurt-spice mixture all over the chicken, inside and out. Season with salt and pepper.
- 3
Heat olive oil in a large oven-safe skillet over medium-high until it shimmers, about 1 minute.
- 4
Sear the chicken breast-side down 4-5 minutes until the skin is golden brown and pulls away easily.
- 5
Flip the chicken. Stuff the cavity with onion halves. Transfer the skillet to a 425°F oven for 12-14 minutes.
- 6
Chicken is done when a meat thermometer inserted into the thickest thigh reads 165°F. Let rest 2 minutes, then serve.
Tools you’ll need
- small mixing bowl
- large oven-safe skillet (12-inch cast iron or stainless steel preferred)
- meat thermometer
- oven preheated to 425°F
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