Lemon Chicken is a vibrant and tangy dish that beautifully showcases the fusion of bold spices and zesty citrus flavors, typical of Indian cuisine. This Lemon Chicken Recipe is a delightful departure from the rich, creamy gravies that often define Indian food, offering instead a light and refreshing alternative that still packs a punch of flavor.
At its core, Lemon Chicken is a simple yet flavorful recipe that combines tender pieces of marinated chicken with a medley of spices, yogurt, and fresh lemon juice. The yogurt not only tenderizes the chicken but also adds a subtle creaminess that balances the sharpness of the lemon. The dish is further elevated by the aromatic presence of curry leaves, mustard seeds, and green chilies, which add layers of complexity to each bite.
The beauty of this dish lies in its versatility. It can be served as a main course with steamed rice or flatbreads like naan or roti, making it a perfect option for a weeknight dinner or a special occasion. The freshness of the lemon makes it particularly appealing in warmer weather, while the warming spices ensure it’s still satisfying during cooler months.
Whether you’re a seasoned cook or new to Indian cuisine, this Lemon Chicken is a must-try recipe that’s sure to impress with its bright, lively flavors and aromatic profile. It’s a dish that brings together the essence of Indian cooking—simple, flavorful, and deeply satisfying.
Lemon Chicken Recipe – Ingredients-
500 grams Chicken (boneless, cut into bite-sized pieces)
1/2 cup- Yogurt
2-3 tablespoons- Lemon juice
4-5 cloves- Garlic (minced)
1-inch piece- Ginger (minced)
2-3- Green chilies (slit lengthwise)
1/2 teaspoon- Turmeric powder
1 teaspoon- Red chili powder (adjust to taste)
1 teaspoon- Coriander powder
1 teaspoon- Cumin powder
1/2 teaspoon- Garam masala
8-10- Curry leaves
1/2 teaspoon- Mustard seeds
2 tablespoons- Oil (vegetable or mustard oil)
To taste- Salt
For garnish- Fresh cilantro
Cooking Instructions- Lemon Chicken Recipe
Marinate the Chicken-
In a bowl, combine the chicken pieces with yogurt, half of the lemon juice, turmeric powder, red chili powder, coriander powder, cumin powder, and salt.
Mix well and let it marinate for at least 30 minutes. If possible, marinate for 2 hours for better flavor.
Cook the Chicken-
Heat oil in a large pan over medium heat. Add mustard seeds and let them splutter.
Add the minced garlic and ginger, and sauté for 1-2 minutes until fragrant.
Add the slit green chilies and curry leaves. Sauté for another minute.
Add the Chicken-
Add the marinated chicken to the pan. Cook on medium-high heat for 5-7 minutes, stirring occasionally.
Once the chicken starts to brown, reduce the heat to low, cover the pan, and let the chicken cook in its juices for about 10-15 minutes. Stir occasionally to ensure even cooking.
Add Lemon Flavor-
Once the chicken is cooked through and tender, add the remaining lemon juice and garam masala. Mix well.
Cook for another 2-3 minutes to allow the flavors to meld.
Garnish and Serve-
Garnish with fresh cilantro leaves.
Serve hot with steamed rice, naan, or any flatbread.
Enjoy your delicious and tangy Indian Lemon Chicken!
FAQs- Lemon Chicken Recipe
1. Can I use bone-in chicken instead of boneless?
Yes, you can use bone-in chicken for this recipe. However, cooking time may increase slightly. Ensure the chicken is cooked through and tender before serving.
2. Is there a substitute for yogurt in the marinade?
If you don’t have yogurt, you can substitute it with a mix of buttermilk or a non-dairy yogurt alternative. Another option is to use a mixture of cream and lemon juice, though it may slightly alter the taste.
3. Can I make this dish less spicy?
Absolutely! To reduce the spice level, decrease the amount of red chili powder and use milder green chilies or omit them entirely. You can also remove the seeds from the chilies to lessen the heat.
4. How long should I marinate the chicken?
For the best flavor, marinate the chicken for at least 30 minutes. For deeper flavors and more tender chicken, marinate it for 2 hours or even overnight in the refrigerator.
5. What can I serve with Lemon Chicken ?
This recipe of Lemon Chicken pairs well with steamed basmati rice, naan, roti, or any flatbread. You can also serve it with a side of vegetable curry or a fresh salad for a complete meal.
6. Can I make this dish ahead of time?
Yes, you can prepare this recipe of Lemon Chicken ahead of time. Cook the dish as instructed and store it in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stovetop before serving.
7. What if I don’t have curry leaves?
Curry leaves add a unique flavor, but if you can’t find them, you can omit them or substitute with a small amount of bay leaves or kaffir lime leaves, though the flavor will be different.
8. Can I freeze this recipe of Lemon Chicken?
Yes, Lemon Chicken can be frozen. Allow the dish to cool completely, then store it in an airtight container or freezer bag for up to 2-3 months. Thaw in the refrigerator before reheating.
9. Is it necessary to add garam masala?
Garam masala adds a warm, aromatic flavor to the dish, but if you don’t have it, you can skip it or use a pinch of ground cinnamon and cloves as a substitute.
10. Can I make this Lemon chicken recipe in an Instant Pot or pressure cooker?
Yes, you can adapt this recipe for an Instant Pot or pressure cooker. After sautéing the spices and chicken, cook on high pressure for about 8-10 minutes, then release the pressure naturally before adding the lemon juice and garam masala.
Lemon Chicken Recipe
Lemon Chicken Recipe - Ingredients
Cooking Instructions- Lemon Chicken Recipe
Marinate the Chicken-
- In a bowl, combine the chicken pieces with yogurt, half of the lemon juice, turmeric powder, red chili powder, coriander powder, cumin powder, and salt.
- Mix well and let it marinate for at least 30 minutes. If possible, marinate for 2 hours for better flavor.
Cook the Chicken-
- Heat oil in a large pan over medium heat. Add mustard seeds and let them splutter.
- Add the minced garlic and ginger, and sauté for 1-2 minutes until fragrant.
- Add the slit green chilies and curry leaves. Sauté for another minute.
Add the Chicken-
- Add the marinated chicken to the pan. Cook on medium-high heat for 5-7 minutes, stirring occasionally.
- Once the chicken starts to brown, reduce the heat to low, cover the pan, and let the chicken cook in its juices for about 10-15 minutes. Stir occasionally to ensure even cooking.
Add Lemon Flavor-
- Once the chicken is cooked through and tender, add the remaining lemon juice and garam masala. Mix well.
- Cook for another 2-3 minutes to allow the flavors to meld.
Garnish and Serve-
- Garnish with fresh cilantro leaves.
- Serve hot with steamed rice, naan, or any flatbread.
