Lemon Chicken Recipe

Recipe for Indian style lemon chicken recipe thats easy and bachelor friendly. Lemon chicken recipe with step by step pictures.

To Grind Take a small mixie jar and add in the onion, garlic cloves and ginger. Add in quarter cup of water and grind to a smooth paste.

Marinate the chicken Take a bowl and add in the cleaned chicken pieces. I like to use chicken with bone for this recipe. The bones keep the chicken very juicy and also imparts a great flavour to the dish. I have used chicken thighs for this recipe. Avoid using chicken breast as it becomes really hard after the long cooking time. Add in the ground paste, yogurt, turmeric, coriander powder, salt, green chillies and juice of half a lemon. Add more green chillies if you want a spicy chicken. Let the chicken marinate for 20-30 minutes.

Cook the chicken Add oil to a pan. I like to use a non-stick pan as the masala does not stick to the pan while cooking. Add in the marinated chicken to the pan. The mixture will slowly become watery after adding to the pan. Do not add any additional water to the pan. The water from the marinade and the chicken is enough to cook the chicken. Let the flame of the stove be at medium low at all times.

Cover the pan with a lid and simmer for 10 minutes. Open the lid, give a stir and cook for another five minutes more without the lid.

When the mixture is almost dry, add in half a teaspoon of garam masala and toss the chicken well.

Keep tossing for 3-5 minutes till all the masalas properly adhere to the chicken and the mixture is dry. The masala covering the chicken will start to caramelise and turn brown here and there. Its a good sign that the masala is well cooked and the chicken is done.

Add in the chopped capsicum and the butter. Toss for a minute more. The butter nicely compliments the flavor of lemon.

Add the remaining juice of half of the lemon. Switch off the flame immediately.

Serve Serve with Chapati or Appam .

To grind

• 1 red onion, roughly chopped
• 6 garlic cloves
• 1/2 inch piece ginger, peeled
• 1/4 cup of water

For the Marinade

• 1/2 kg chicken thighs with bone
• 3 tablespoon plain yogurt / curd
• 1/2 teaspoon turmeric
• 1 teaspoon coriander powder
• 3/4 teaspoon salt
• 3 green chillies, chopped (add more for spicy chicken)
• Juice of half a lemon

Other Ingredients

• 2 teaspoon peanut oil / sunflower oil
• 1/2 teaspoon garam masala powder
• 1 capsicum, diced
• 2 tablespoon unsalted butter
• Juice of half a lemon

1. Grind the onion, garlic and ginger with quarter cup of water to a smooth paste. Set aside.
2. Mix the chicken with the ground paste and the marinade ingredients. Mix well and marinate for 20 minutes.
3. Add oil and the marinated chicken to a non-stick pan. Cook covered for 10 minutes. Cook for another 5 minutes without the lid.
4. Add in the garam masala and toss well.
5. When the chicken is starting to brown, add in the capsicum and the butter. Toss well to coat.
6. Add in the lemon juice and switch off the flame.
7. Serve hot!

• Author: Kannamma - Suguna Vinodh
• Prep Time: 20 mins
• Cook Time: 30 mins
• Category: Appetizer / Side Dish
• Cuisine: Indian

To grind

• 1 red onion, roughly chopped
• 6 garlic cloves
• 1/2 inch piece ginger, peeled
• 1/4 cup of water

For the Marinade

• 1/2 kg chicken thighs with bone
• 3 tablespoon plain yogurt / curd
• 1/2 teaspoon turmeric
• 1 teaspoon coriander powder
• 3/4 teaspoon salt
• 3 green chillies, chopped (add more for spicy chicken)
• Juice of half a lemon

Other Ingredients

• 2 teaspoon peanut oil / sunflower oil
• 1/2 teaspoon garam masala powder
• 1 capsicum, diced
• 2 tablespoon unsalted butter
• Juice of half a lemon

1. Grind the onion, garlic and ginger with quarter cup of water to a smooth paste. Set aside.
2. Mix the chicken with the ground paste and the marinade ingredients. Mix well and marinate for 20 minutes.
3. Add oil and the marinated chicken to a non-stick pan. Cook covered for 10 minutes. Cook for another 5 minutes without the lid.
4. Add in the garam masala and toss well.
5. When the chicken is starting to brown, add in the capsicum and the butter. Toss well to coat.
6. Add in the lemon juice and switch off the flame.
7. Serve hot!

• Author: Kannamma - Suguna Vinodh
• Prep Time: 20 mins
• Cook Time: 30 mins
• Category: Appetizer / Side Dish
• Cuisine: Indian

Find it online : https://www.kannammacooks.com/lemon-chicken-recipe/

Recipe for araithu vitta sambar. Sambar recipe made with home ground masala paste with coconut. Excellent for idli and dosa. With step by step pictures.

This is a staple sambar in many of the households down south. This is a very simple sambar made with a ground spice paste. “Araithu” means to grind. Here is how to do Araithu vitta sambar recipe.

For the Sambar Masala First we need to make a Sambar Masala. Let the smell of fragrant roasted spices waft your kitchen.

Dry roast all the masala ingredients except coconut on a low flame till the lentils are nice and golden.

Add in the fresh coconut and roast for a few seconds. No need to brown the coconut.

Remove and set aside on a plate to cool. Grind the fried masala ingredients to a slightly coarse powder. Set aside.

Cook the dal Take a pressure cooker and add in the cleaned and washed toor dal. Add 2 cups of water. Cook for 4 whistles. Remove from heat and wait for the pressure to be released naturally. Set aside.

Making the sambar Heat sesame oil in a pan until hot. Add in the mustard seeds, cumin seeds, fenugreek seeds (வெந்தயம்) and curry leaves. Let it splutter. Reduce the flame to low and add in the asafoetida. Add in the small onions (Indian shallots) and chopped tomatoes. Add in the turmeric powder and salt. Saute for a couple of minutes.

Soak the tamarind in one cup of water for 20 minutes. Once the tamarind has been soaked, squeeze it between the fingers to release all the juices. Strain the pulp. Add in the tamarind pulp, jaggery and the ground sambar masala to the pan. Cover the pan with a lid and let it cook for 10 minutes in medium flame until the shallots (small onions) are soft and tender.

Add in the cooked dal and simmer for a minute.

Add in the coriander leaves and remove from heat.

Serve hot with brown rice idli or vendhaya dosa.

For the sambar masala

• 1 tablespoon chana dal
• 1/4 teaspoon fenugreek seeds
• 1/4 teaspoon cumin seeds
• 4 - 5 red chillies, dried (preferably gundu variety)
• 1 teaspoon coriander seeds
• 2 tablespoon fresh shredded coconut

For the sambar

• 1/3 cup toor dal
• 2 teaspoon sesame oil
• 1/4 teaspoon mustard seeds
• 1/4 teaspoon cumin seeds
• 2 - 3 fenugreek seeds
• 1 sprig curry leaves
• a pinch of asafoetida (hing)
• 15 small onions (Indian shallots)
• 1 tomato, chopped
• 1/4 teaspoon turmeric powder
• 1 teaspoon salt
• gooseberry size tamarind
• 1/4 teaspoon jaggery
• 2 - 3 sprigs coriander leaves, chopped

1. Dry roast all the masala ingredients except coconut on a low flame till the lentils are nice and golden. Add in the coconut and saute for a few seconds. Grind the roasted ingredients to a powder. Set aside.
2. Pressure cook the toor dal with 2 cups of water. Set aside.
3. Heat sesame oil in a pan until hot. Add in the mustard seeds, cumin seeds, fenugreek seeds and curry leaves. Let it splutter. Reduce the flame to low and add in the asafoetida. Add in the small onions (indian shallots) and chopped tomatoes. Add in the turmeric powder and salt. Saute for a couple of minutes.
4. Add in the tamarind pulp, jaggery and the ground sambar masala to the pan. Cover the pan with a lid and let it cook for 10 minutes in medium flame until the shallots (small onions) are soft and tender.
5. Add in the cooked dal and simmer for a minute.
6. Add in the coriander leaves and remove from heat.

• Author: Kannamma - Suguna Vinodh
• Prep Time: 20 mins
• Cook Time: 20 mins
• Category: Side Dish
• Cuisine: Tamilnadu