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Parvine's Indian Lemon Chicken Recipe

  • 4servings
  • 20minutes
  • 42calories

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Source: cookeatshare.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B2, C
MineralsSelenium, Zinc, Copper, Natrium, Calcium, Potassium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 2 1-inch (2 1/2 cm) pieces fresh ginger, peeled and coarsely chopped

  2. 2 cloves garlic , peeled

  3. 1/4 cup (60 ml) water

  4. vegetable cooking spray

  5. 1 tablespoon (15 ml) canola oil

  6. 4 4-ounce (120 g) boneless and skinless chicken thighs

  7. 1/2 cup (30 g) chopped cilantro (fresh coriander)

  8. 1 jalapeño or serrano chile pepper, seeded and minced

  9. 1 1/2 teaspoons (7 1/2 ml) ground cumin

  10. 1/2 teaspoon (2 1/2 ml) coriander seed

  11. 1/4 teaspoon (1 1/4 ml) ground turmeric

  12. 1/2 teaspoon (2 1/2 ml) salt

  13. 1/4 cup (60 ml) fresh lemon juice

  14. 1 teaspoon (5 ml) grated lemon zest

Instructions Jump to Ingredients ↑

  1. Put the ginger, garlic, and water in a food processor or blender.. Process to a smooth paste. Set aside.

  2. Lightly coat a heavy nonstick skillet with cooking spray. Add oil and place over medium-high heat. Add chicken thighs in a single layer and brown on both sides, about 4 to 5 minutes per side. Transfer chicken pieces to a heated plate.

  3. To the skillet, add the cilantro, chile, cumin, coriander seed, turmeric, and salt (if using). Stir constantly until herbs and spices become fragrant, about 1 minutes. Stir in reserved ginger paste, lemon juice, and lemon zest.

  4. Return thighs to the skillet and spoon sauce over the tops. Cover and simmer for 5 minutes. Turn chicken pieces over and simmer, covered, for another 5 minutes, until chicken is cooked through when tested with the tip of a knife.

  5. Transfer chicken pieces to a serving platter, spooning sauce over the top. Serve at once

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