Lemon chicken recipe, an easy Indo chinese chicken starter recipe with step by step photos. This lemon chicken recipe yields tender chicken bites with a dominant flavor of lemon juice, mint and mild spices. Slightly tangy, mildly hot with full of flavors. It makes a great starter for parties or get together and can also be served as a side to a main course.
Since lemon chicken is a fusion food it pairs well with Indo chinese foods like veg fried rice, schezwan fried rice, veg noodles, egg fried rice, egg noodles or hakka noodles. It can also be served with any rice dishes like jeera rice, peas pulao, or with plain rice and rasam.
I haven’t used lemon zest since i did not have. If you like the flavor you can add a pinch of the powdered zest towards the end.
Lemon chicken recipe – A quick and easy Indo chinese style chicken starter.
Marinate chicken with all the ingredients mentioned under marinade. Set this aside for about 1 hour 15 minutes. It can also be refrigerated for longer to over night.
Heat a pan with oil, add ginger and garlic and fry until nice smell begins to waft.
Add onions, chili, sugar and salt. Fry until the onions turn pink.
Add spice powder and stir. Fry for about 2 to 3 minutes.
Cook until the chicken is soft and tender. Any taste can be adjusted now, more chili powder, spice powder,salt or soya sauce can be added to reduce the tang.
Add mint leaves and fry until they wilt. Chicken should just be moist but not with dripping sauces. Cook to evaporate any excess moisture.
Serve lemon chicken with onion wedges as a side to fried rice, noodles or rice.
1. Add chicken cubes or entire breast, ginger paste, red chili powder, salt, turmeric, lemon juice, lemon zest and oil. Do not skip oil, it is the key to tenderize chicken along with lemon juice. I used half of a large lemon. I suggest using fresh lemon and freshly ground ginger or grated ginger.
2. Marinate the chicken and set aside for at least 1 hour 15 minutes. If using a meat mallet or a metal meat tenderizer, marination time can be reduced to 40 minutes. It can also be left overnight in the refrigerator.
3. Add little oil to the hot pan, fry chopped ginger and garlic.
4. When ginger garlic begins to smell good, add onions, chili, sugar and salt.
5. Fry until the onions turn transparent.
6. Add marinated chicken along with lemon juice. Turn down the flame to low, Stir and fry till the chicken is half cooked.
7. Sprinkle garam masala or cajun spice mix or all spice. I used a flavorful garam masala powder. But earlier i have also made this with cajun spice that is used to make fried chicken and it yielded good results. Mix and fry until you begin to smell the masala good, for about 2 to 3 minutes.
8. Pour soya sauce and cook till the chicken is soft cooked. Sauce should be absorbed by now. Taste the chicken and adjust spice powder, red chili powder or salt as needed. Add more if needed. With an addition of all these the sourness from lemon juice gets balanced.
9. Add finely chopped pudina/mint leaves or celery and fry until the leaves wilt.
10. Chicken should look moist, tender and soft cooked now. Switch off the stove.
Garnish lemon chicken with fresh mint leaves. Serve with onion wedges.
I always refer to your blog before I cook something new. So get lemon chicken today. I find it very easy to follow all recepies that u believe. I believe that the chicken will also turn out to be yummy. Thank u.
You are welcome. Thanks a lot for following the blog.So glad to know the recipes are useful.
-the second time I used 2 tablespoons of yogurt + 1 teaspoon oil instead of 1 1/2 tablespoon oil. I wanted to see if I could bring some of the oil down. It worked for me.
-I am always looking for methods to cut onion and garlic away from recipes because unfortunately they irritate my stomach (due to medicines my stomach is sensitive). So I didn’t use onion and garlic and in their place I started the recipe with a tadka of 1/2 teaspoon cumin seed + 1/4 teaspoon asafoetida and then, when frying the chili, a pinch of turmeric. I think it was good.
-I didn’t try this but I would be interested in using tamarind instead of soy sauce.
As always thank you Swasthi, your recipes are very good!
Sp glad to know lemon chicken turned out good.
We don’t get Soya sauce, what should I use instead. Or can we make it without it ?
this is a Indo chinese recipe, so soya sauce is being used. Yes you can skip it and make a indian style dish, use a bit more of garam masala and chili powder to suit your taste.
I m cooking chicken for the first time.
I need to know that when is chicken half cooked or full cooked n thanks for the recipe.
Chicken is partially cooked or half cooked when the color of the meat turns pale white And when you prick with a fork, you can feel the texture – it is hard.