Punjabi Lemon Chicken

Tangy chicken full of lemony flavour.


  • Chicken cut into 8 pieces on the bone 750 grams
  • Lemon Juice 2 tablespoons
  • Lemon 1
  • Oil 2 tablespoons
  • Cumin seeds 1 teaspoon
  • Ginger chopped 1 1/2 inches
  • Salt to taste
  • Onions sliced 2 medium
  • Turmeric powder 1/2 teaspoon
  • Coriander powder 1 teaspoon
  • Green chillies 7
  • Fresh coriander leaves 10-12 sprigs


  1. Heat oil in a non stick pan, add cumin seeds and ginger and saute. Place chicken pieces in a bowl, add 2 tbsps lemon juice and salt and mix. Set aside to marinate for 2-4 hours.
  2. Add onions to the pan and saute till lightly coloured. Add turmeric powder and coriander powder and mix well.
  3. Make small slits on green chillies and add to the pan. Halve the lemon, remove seeds and add to the pan. Add 1 cup water and mix.
  4. Roughly chop 10-12 fresh coriander leaf sprigs and add and mix well. When the water comes to a boil, cover and cook on low heat for 30-40 minutes. You can also cook it in an oven at 160° C for 40 minutes.
  5. Serve hot with rice or bread.

Recipe sponsored by : Sanjeev Kapoor

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