Lemon Chilli Chicken

Gosh! It has been so long since I wrote anything on food. I have a folder full of food photographs, the recipes of which now escape me. However, I do remember this one, thankfully! 

Monday looms large and I also have to rush to make dinner. So I will make this a very short post. Just the recipe and I will spare you from my ramblings. 

I hope my chilli lemon chicken tickles your taste buds. You have all the liberty to take the recipe to your level of spiciness. Mine is just average, I guess.

Lemon Chilli Chicken
(Inspired by Priyadarshini's Red Chicken)

500 gms chicken, cut into medium sized pieces
2 onions, finely chopped
2 green chilllies, slit lengthwise
1 teaspoon garlic, crushed
1 tablespoon lemon juice, freshly squeezed
Salt to taste
Refined oil for cooking

Roast and grind (use a mortar and pestle, if possible):
4 dry red chillies
1 teaspoon fenugreek seeds (methi)
3 teaspoons coriander seeds (dhania)


Heat a little oil in a wok or kadai and tip in the chopped onions, garlic paste and green chillies. Fry till the onions and garlic turn brown.

Now, add the chicken pieces and season with salt. Cover and cook. Once the chicken is half done, add the roasted ground spice powder. Stir well to coat the chicken pieces with the masala. 

Fry till all the juices dry up and the chicken assumes a beautiful, almost charred, look. Just before taking it off the gas, sprinkle a spoonful of lemon juice and give it one final stir. Done!

We loved this spicy chicken, with a fresh citrus zing to it, cutting through the heat. Why don’t you give this a try the next time you plan to cook chicken?


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