Lemon Chicken

Conversations & Creations · From my kitchen

I’m a great fan of uncomplicated dishes that are quick to make, yet taste as if they took a lot of effort. This is one of those dishes. Very simply:

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Spice level · Mild

Ingredients

• 1 kg chicken
• ½ kg yoghurt
• 2 tablespoons ginger-garlic paste
• 3 green chillies, finely crushed
• ½ bunch fresh mint, minced
• Salt, to taste
• 3 teaspoons dhaba daal masala, or:
• 1 heaped teaspoon red chilli powder
• ¼ teaspoon turmeric (haldi)
• 1½ heaped teaspoons ground coriander
• 1 teaspoon ground cumin
• ½ teaspoon garam masala
• ¼ teaspoon nutmeg and mace (jaifal-jawetri) powder
• Ghee, for cooking
• 2 small limes
• A little water, to rinse the remaining marinade into the pan

Method

1. Whisk the yoghurt with the ginger-garlic paste, crushed green chillies, mint, salt and either the dhaba daal masala or the alternative spices.
2. Heat ghee in a handi or deep pan. Add the chicken and sauté until the meat changes colour.
3. Pour the yoghurt mixture over the chicken and mix well. Add a little water to rinse the remaining marinade into the pan.
4. Add the two small limes. Cover and cook over low heat for 30 minutes, until the chicken is very soft and juicy.
5. Sauté well. Add a little hot water if you would like more gravy, though this dish is best with a thick gravy.
6. Serve with pooris or bhaturas.

A note about chicken

I always wash fresh chicken, drain it and marinate it with 2 tablespoons minced garlic, ½ teaspoon salt and ½ teaspoon turmeric per chicken. Mix it in well and freeze the chicken like this. This makes the meat flavourful and removes any odd smells.