Parvine's Indian Lemon Chicken Recipe

Name: Parvine's Indian Lemon Chicken Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 1-inch (2.5 cm) pieces fresh ginger, peeled and coarsely chopped; 2 cloves garlic, peeled; 1/4 cup (60 ml) water; vegetable cooking spray; 1 tablespoon (15 ml) canola oil; 4 4-ounce (120 g) boneless and skinless chicken thighs; 1/2 cup (30 g) chopped cilantro (fresh coriander); 1 jalapeAo or serrano chile pepper, seeded and minced; 1 1/2 teaspoons (7.5 ml) ground cumin; 1/2 teaspoon (2.5 ml) coriander seed; 1/4 teaspoon (1.25 ml) ground turmeric; 1/2 teaspoon (2.5 ml) salt (optional); 1/4 cup (60 ml) fresh lemon juice; 1 teaspoon (5 ml) grated lemon zest

Servings: persons

2 1-inch (2.5 cm) pieces fresh ginger, peeled and coarsely chopped
2 cloves garlic, peeled
1/4 cup (60 ml) water
vegetable cooking spray
1 tablespoon (15 ml) canola oil
4 4-ounce (120 g) boneless and skinless chicken thighs
1/2 cup (30 g) chopped cilantro (fresh coriander)
1 jalapeAo or serrano chile pepper, seeded and minced
1 1/2 teaspoons (7.5 ml) ground cumin
1/2 teaspoon (2.5 ml) coriander seed
1/4 teaspoon (1.25 ml) ground turmeric
1/2 teaspoon (2.5 ml) salt (optional)
1/4 cup (60 ml) fresh lemon juice
1 teaspoon (5 ml) grated lemon zest

1
Put the ginger, garlic, and water in a food processor or blender..
2
Process to a smooth paste.
3
Set aside.
4
Lightly coat a heavy nonstick skillet with cooking spray.
5
Add oil and place over medium-high heat.
6
Add chicken thighs in a single layer and brown on both sides, about 4 to 5 minutes per side.
7
Transfer chicken pieces to a heated plate.
8
To the skillet, add the cilantro, chile, cumin, coriander seed, turmeric, and salt (if using).
9
Stir constantly until herbs and spices become fragrant, about 1 minutes.
10
Stir in reserved ginger paste, lemon juice, and lemon zest.
11
Return thighs to the skillet and spoon sauce over the tops.
12
Cover and simmer for 5 minutes.
13
Turn chicken pieces over and simmer, covered, for another 5 minutes, until chicken is cooked through when tested with the tip of a knife.
14
Transfer chicken pieces to a serving platter, spooning sauce over the top.
15
Serve at once

280

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 2 1-inch (2.5 cm) pieces fresh ginger, peeled and coarsely chopped, 2 cloves garlic, peeled, 1/4 cup (60 ml) water, vegetable cooking spray, and more.

Yes, Parvine's Indian Lemon Chicken Recipe falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!