Posts Tagged ‘lemon chicken’

Chicken Tangri

Chicken Tangri

Soft and succulent, chicken tangri kebab recipe. Chicken legs marinated in a flavorsome paste and then grilled on the tandoor.

Ingredients :
-> 5 chicken legs
-> 1 lime, to garnish

For Masala Paste:
-> 2 tsp garlic-ginger paste
-> 1 finely chopped green chilli
-> Some fresh coriander leaves
-> Some basil leaves
-> 1 tsp salt
-> 2 Tbsp olive oil

Method :

For Masala Paste:
-> To make the masala paste combine all the ingredients together and grind them.

Chicken Tangri
For the Drumsticks:
-> Make gashes into the chicken legs. It helps the masala to seep in while getting cooked.
-> Add the masala paste to the chicken legs. Rub it nicely with your hands.
-> Keep it in the fridge for 3-4 hours to marinate.
-> Now skewer the marinated chicken drumsticks and place it on a tandoor.
-> Cook till the kebabs are char grilled on the outside and succulent on the inside.
-> Take them off the skewer and garnish them with a lime. Serve hot.

Key Ingredients: Chicken

Punjabi Lemon Chicken

Punjabi Lemon Chicken

A melt in your mouth chicken recipe with a lemony kick. Punjabi lemon chicken made with citrus juices, sugarcane juice and some basic Indian spices.
Ingredients :

-> 6 chicken thighs without skin

For the base:
-> 3-4 Tbsp refined oil
-> 2 tsp cumin seeds
-> 2 onions julienned
-> 6 cloves garlic chopped
-> 1/2 inch ginger chopped
-> 3-4 hot green chillies
-> 3/4 tsp turmeric powder
-> 1 tsp coriander powder
-> Salt to taste
-> 1 cup fresh lemon juice
-> /2 cup orange juice
-> 1/4 cup fresh sugarcane juice
-> Fresh coriander to garnish

Method :

-> Heat a heavy cooking vessel on a high heat and once its hot, add the refined oil and swirl the pan to coat the base evenly. Once the oil is nice and hot, add the cumin seeds and saute them until crackling and fragrant.
Punjabi Lemon Chicken
-> Now add the onions, garlic and ginger and sauté them gently until they take on a light golden brown color. Turn up the heat and then add the spice powders. Toast the spices on a high heat until they are intensely aromatic and well toasted. Then add a little water and bhuno the base ingredients repeatedly until the oil rises to the top and the masala is well cooked out.

-> Add some salt and mix well, then add the chicken thighs to the pan. Turn up the heat and fry the chicken in the masala until it is evenly coated with the flavor of the base and is a very light yellowy golden brown in color.

-> Now add the lemon and orange juice to the chicken and deglaze the pan well, scraping up the flavor packed pan deposits on the base of the pan. Stir everything together well to combine, then add a little sugarcane juice to balance the acidity of the lemon juice.

-> Bring the chicken to a boil, then turn the heat to low, cover the pan and let the chicken simmer away until it is cooked to perfection and almost falling off the bone.

-> Once the chicken is cooked, uncover the pan and simmer the light gravy until slightly reduced and concentrated in flavor. Turn off the heat, then garnish with fresh coriander and serve with hot rotis or rice.

Kerala Chicken Roast

Kerala Chicken Roast

Teamed up with some chillies, fried onions and lemon juice to bring out that extra zing in this dish.

Ingredients :
=> 1 kg chicken
For the marination:
=> 1/4 tsp turmeric powder
=> 1/4 tsp chilli powder
=> 1/4 tsp coriander powder
=> 1 tsp vinegar / lemon juice
=> 1″ piece ginger
=> 5 garlic cloves
=> 3-5 green chillies
=> Salt, to taste

For roasting:
=> 3 medium onions
=> 1 large tomato (blanch it, remove skin & make puree)
=> 2 green chillies, slit
=> 3 sprigs curry leaves
=> 1/4 tsp garam masala powder
=> 1/4 tsp pepper powder
=> Juice of 1 lemon
=> Oil

Method :

=> Clean and cut the chicken into medium sized pieces.
=> Make a paste of all the ingredients under marination.
=> Marinate the chicken pieces with this paste and keep aside for an hour.
=> Cut onions into very thin slices & fry in hot oil. Drain them & keep aside.
=> Fry the chicken pieces in the same oil until almost done. Keep the pan covered so that the chicken does not get browned, but is cooked inside. Drain them and keep aside.
=> Heat 2 tbsp of oil in another pan
=> Add slit green chillies and curry leaves. Saute for 1 minute.
=> Add the tomato paste to this and saute for 1 minute.
=> Now add the prepared chicken & roast until it is dry.
=> Make sure that all the chicken pieces are well coated with the tomato paste.
=> Sprinkle garam masala & pepper powder & mix well.
=> Add lemon juice and mix well. Check for salt. Add a little if needed.
=> Now add the fried onions and mix well.
=> Tasty Kerala Chicken roast is ready.