Description
This lemon chicken features tangy and puckeringly sour pieces of chicken served on a bed of noodles. Make for the perfect party starter!
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Ingredients
For chicken marinade
450gramsboneless chicken breasts or thighs sliced into long strips
1 ½tablespoonslime juice
2chopped green chillies
1tablespoonginger garlic paste
2tablespoonscurds or greek yoghurt, whisked
1 ½tablespoonscornflour
¼teaspoonsalt
For lemon gravy
2tablespoonsoil, any neutral flavoured cooking oil
2bay leaves
2green cardamoms
1teaspoonlime juice
¼tspturmeric powder
¼teaspooncumin powder
¼teaspoonsalt
¼teaspoonblack pepper powder
½cupwarm water
½teaspoonlime zest
2tablespoonsfinely chopped coriander
2lemon wedges
1teaspooncornflour, 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
02. If fresh lemons are not available to you, replace them with store bought (bottled) lime juice.
04. Any neutral flavoured cooking oil works such as groundnut oil, sunflower or canola oil.
06. Adjust spice levels with pepper & green chillies to your taste
08. Try to use freshly ground pepper for that nice peppery kick
10. 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.
12. Leftovers can be refrigerated in an airtight container for up to 4 days.
Nutrition
Calories: 226kcal, Carbohydrates: 7g, Protein: 25g, Fat: 10g, Saturated Fat: 1g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 5g, Trans Fat: 0.04g, Cholesterol: 72mg, Sodium: 503mg, Potassium: 467mg, Fiber: 1g, Sugar: 1g, Vitamin A: 58IU, Vitamin C: 11mg, Calcium: 25mg, Iron: 1mg
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