Tangy Lemon Chicken

by Leena Kohli (@leenakohli)
Prep Time
Cook Time
Total Time
1hr 25min

Lemon Chicken is a versatile dish loved for its tangy flavour—made with juicy and tender chicken cooked in a lemon-based sauce that strikes the perfect balance of flavour and texture. Lemon Chicken will impress and delight your family and guests, whether served as a main course, appetiser, or side dish.


3 Servings
  • 500g
    Chicken (curry cut pieces))
  • 3/4cup
  • 3tbsp
    Lemon Juice
  • 1tsp
  • 1/2tsp
    Cumin Powder
  • 1/2tsp
    Black Pepper Powder
  • 1/2tsp
    White Pepper Powder
  • 1/2tbsp
    Ginger Garlic Paste
  • 3tbsp
  • 1
    Bay Leaf
  • 1/2tbsp
    Garlic (chopped)
  • 3
    Green Chilli (slit/chopped)
  • 1/2cup
  • 1tbsp
  • 1/2
    Ginger Juliennes
  • Coriander Leaves (for garnishing)


  1. Wash and pat dry chicken pieces.

  2. Marinate chicken in a large bowl with yogurt, lemon juice, salt, cumin powder, black pepper powder, white pepper powder and ginger garlic paste.

  3. Refrigerate marinated chicken for at least an hour.

  4. Heat oil on medium to high heat in a large skillet and add bay leaf, chopped garlic and green chillies; stir until golden.

  5. Add marinated chicken to the skillet and cook for 3-4 minutes.

  6. Stir in ginger juliennes, mix and cook for 2-3 minutes.

  7. Add water, boil, reduce heat, and cook chicken for 20-25 minutes or until tender and the oil starts to leave the skillet's surface. Stir occasionally in intervals.

  8. In a separate bowl, mix the cornflour with 2 tbsp of water to form a slurry.

  9. Add the cornflour slurry into the skillet to thicken the sauce and stir until the chicken is well coated and adjust seasonings as needed.

  10. Stir in lemon slices and adjust seasonings as needed.

  11. Garnish with black pepper and chopped coriander leaves.

  12. Serve hot, and enjoy.

Tips & Tricks

  1. You can marinate the chicken overnight, allowing the chicken to absorb more marinade flavours.

  2. Feel free to adjust the spices to your liking. Add more or less pepper and lemon juice to get the desired heat and tangy flavour.

  3. Use fresh lemon, ginger and garlic for the best flavours.

  4. Cooking time and serves may vary depending on the size of the chicken pieces.

  5. Cornflour slurry thickens the sauce and gives it a glossy, smooth texture. Be careful when adding cornflour slurry, as too much can result in a sticky, unappealing texture

  6. If the sauce thickens during cooking or reheating, add water or broth to bring it back to the desired consistency.

Leena Kohli
Recipe by

Leena Kohli


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