Lemon Chicken

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Tangy and puckeringly sour, this lemon chicken is delicious and impossible to not fall in love with. Serve it along with some fried noodles for a party or with roti or naan to jazz up a week night meal, either way this one's a definite hit!

Prep Time10

Cook Time20

Total Time30

Course: Snacks & Appetisers

Cuisine: Indian

Diet: Halal

Servings: people

Author: Richa

Ingredients

For chicken marinade

450 grams boneless chicken breasts or thighs sliced into long strips
1 ½ tablespoons lime juice
2 chopped green chillies
1 tablespoon ginger garlic paste
2 tablespoons curds or greek yoghurt whisked
1 ½ tablespoons cornflour
¼ teaspoon salt

For lemon gravy

2 tablespoons oil any neutral flavoured cooking oil
2 bay leaves
2 green cardamoms
1 teaspoon lime juice
¼ tsp turmeric powder
¼ teaspoon cumin powder
¼ teaspoon salt
¼ teaspoon black pepper powder
½ cup warm water
½ teaspoon lime zest
2 tablespoons finely chopped coriander
2 lemon wedges
1 teaspoon cornflour optional, see notes 5

Instructions

Chicken marination

In a bowl, add all ingredients under chicken marination and mix well. Rest for 30 minutes.
450 grams boneless chicken breasts or thighs sliced into long strips, 2 chopped green chillies, 1 tablespoon ginger garlic paste, 2 tablespoons curds or greek yoghurt, 1 ½ tablespoons cornflour, 1 teaspoon lime juice, ¼ teaspoon salt

Lemon gravy

Heat oil in a pan or wok and add bay leaf, green cardamoms and heat saute for 15 seconds till fragrant.
2 tablespoons oil, 2 bay leaves, 2 green cardamoms
Add the marinated chicken and saute it on high heat for 3 minutes until lightly browned. Don’t overcrowd the pan or the chicken will steam instead of browning. Saute in batches if required.
After 3 minutes, reduce the flame to low and cover and cook the chicken for another 5 minutes.
Lime and spice mix: while the chicken is cooking, add turmeric powder, cumin powder, salt & black pepper powder to the lime juice and mix it well. Add this to the cooked chicken and toss well.
¼ teaspoon salt, ¼ tsp turmeric powder, ¼ teaspoon cumin powder, ¼ teaspoon black pepper powder, 1 ½ tablespoons lime juice
Add ½ cup warm water to the pan, mix well & cook for 4-5 minutes. If you want more gravy, see note 5.
½ cup warm water, 1 teaspoon cornflour
Add lemon zest & chopped coriander leaves and turn off the heat. Garnish with lemon wedges and serve.
½ teaspoon lime zest, 2 tablespoons finely chopped coriander, 2 lemon wedges

Notes

If fresh lemons are not available to you, replace them with store bought (bottled) lime juice.
Any neutral flavoured cooking oil works such as groundnut oil, sunflower or canola oil.
Adjust spice levels with pepper & green chillies to your taste
Try to use freshly ground pepper for that nice peppery kick
For more gravy, make a corn flour slurry by mixing ½ teaspoon cornflour in ¼ cup water. Add the slurry to the pan, mix and boil for 2 minutes.
Leftovers can be refrigerated in an airtight container for up to 4 days.

Nutrition