Lemon Garlic Chicken

Step 1/ 8

• 200 g whole chickens
• ⅝ tbsp ginger (grated, for marinating)
• ⅝ tbsp garlic (grated, for marinating)
• ⅓ tbsp ground cumin (for marinating)
• ⅜ tbsp ground coriander (for marinating)
• ⅓ tbsp almond (for marinating)
• 4 ml lemons (for marinating)
• ½ tbsp salt

• bowl
• cooking spoon

To chicken add ingredients for marination and mix them well

Step 2/ 8

• 10 g almonds
• 10 g cashews
• 40 ml water

• blender
• Pan

Blanch almonds and cashews for 10-15 minutes. Let them cool and grind it to a thick paste. Add the paste to the chicken.

Step 3/ 8

Keep this for marination for 15 minutes.

Step 4/ 8

• ¾ tbsp ginger (diced, for garnish)
• ¾ tbsp garlic (grated, for garnish)
• ¾ tbsp green chilis (for garnish)
• 1¼ tbsp butter (room temperature)

• Pan
• cooking spoon

To a pan add butter, sliced ginger, garlic and green chillies and saute till they turn golden.

Step 5/ 8

Once they turn crip and golden, drain them and keep them aside.

Step 6/ 8

Add the marinated chicken to the same pan. Our pan has butter with all that flavour from last three ingredient. Bring it to boil and cook for 15 minutes with lid on.

Step 7/ 8

• ⅝ tbsp Kasuri Methi (sun dried fenugreek leaves)
• ⅛ tbsp lemon zest

Once the chicken is cooked, add kasuri methi and lemon zest and cook withou lid on high flame till the gravy thicken.

Step 8/ 8

Once the gravy thickens add the sauteed ginger-garlic-chilly and serve hot.

Enjoy your meal!