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.
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Wash and pat dry chicken pieces.
Marinate chicken in a large bowl with yogurt, lemon juice, salt, cumin powder, black pepper powder, white pepper powder and ginger garlic paste.
Refrigerate marinated chicken for at least an hour.
Heat oil on medium to high heat in a large skillet and add bay leaf, chopped garlic and green chillies; stir until golden.
Add marinated chicken to the skillet and cook for 3-4 minutes.
Stir in ginger juliennes, mix and cook for 2-3 minutes.
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.
In a separate bowl, mix the cornflour with 2 tbsp of water to form a slurry.
Add the cornflour slurry into the skillet to thicken the sauce and stir until the chicken is well coated and adjust seasonings as needed.
Stir in lemon slices and adjust seasonings as needed.
Garnish with black pepper and chopped coriander leaves.
Serve hot, and enjoy.
You can marinate the chicken overnight, allowing the chicken to absorb more marinade flavours.
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.
Use fresh lemon, ginger and garlic for the best flavours.
Cooking time and serves may vary depending on the size of the chicken pieces.
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
If the sauce thickens during cooking or reheating, add water or broth to bring it back to the desired consistency.
How do I make tangy lemon chicken more suitable for a gluten-free diet?
To make tangy lemon chicken gluten-free, you can substitute the cornflour with a gluten-free thickening agent like arrowroot powder or tapioca starch. Additionally, ensure that the yogurt you use is gluten-free, as some brands may contain additives that are not gluten-free.
What are some good side dishes to serve with lemon chicken?
Lemon chicken pairs beautifully with a variety of side dishes. Consider serving it with steamed rice, quinoa, or a fresh green salad. Roasted vegetables or garlic bread also complement the tangy flavors of the chicken, making for a well-rounded meal.
Can I use chicken breast instead of curry cut pieces for lemon chicken?
Yes, you can definitely use chicken breast instead of curry cut pieces for lemon chicken. Just be sure to adjust the cooking time, as chicken breasts may cook faster. Marinate them the same way and cook until they reach an internal temperature of 165°F (75°C).
How should I store leftover lemon chicken?
To store leftover lemon chicken, let it cool to room temperature, then transfer it to an airtight container. It can be refrigerated for up to 3-4 days. For longer storage, consider freezing it in a freezer-safe container for up to 2 months. Reheat thoroughly before serving.
What can I substitute for yogurt in the lemon chicken marinade?
If you need a substitute for yogurt in the lemon chicken marinade, you can use buttermilk, sour cream, or a dairy-free yogurt alternative like coconut yogurt. Each option will provide a slightly different flavor, but they will all help tenderize the chicken and add creaminess to the dish.
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