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Lemongrass Chilli Chicken

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Chicken cooked with lemon grass, other spices and coconut milk.

This recipe is from FoodFood TV channel & has featured on Sanjeev Kapoor Kitchen.

Preparation Time : 16-20 minutes

Cooking time : 11-15 minutes

Servings : 4

Lemongrass Chilli Chicken

Main Ingredients

Chicken,Cut into 12 pieces on the bone (3 from each leg and 3 from each breast) , Lemon grass

Cuisine

Moghlai

Course

Starter

Level Of Cooking

Medium

Calories

2210

Carbohydrates

203.7

Protein

32.7

Fat

131.6

Ingredients

  • Chicken,Cut into 12 pieces on the bone (3 from each leg and 3 from each breast)
    750 grams
  • Lemon grass
    2 inches
  • Garlic
    5-6 cloves
  • Ginger
    1 inch pie
  • Onions
    15-20 small
  • Green chillies
    4
  • Salt
    to taste
  • Turmeric powder
    1/4 teaspoon
  • Lemon juice
    1 tablespoon
  • Fish sauce
    1 teaspoon
  • Tamarind pulp
    2 tablespoons
  • Coconut milk
    1 cup
  • Oil
    3 tablespoons

Method

Step 1


Grind together lemon grass, garlic, ginger, small onions, green chillies, salt, turmeric powder, lemon juice, fish sauce, tamarind pulp and ½ cup coconut milk to a fine paste.

Step 2


Transfer into a bowl, add chicken pieces. Rinse the mixer jar with ½ cup coconut milk and pour over the chicken. Let it marinate for at least 12 hours in a refrigerator.

Step 3


Heat oil in a thick bottomed non stick pan and lay the chicken pieces in single layer in it. Grill on high heat, till the underside turns a reddish brown. Turn over and cook the other side similarly.

Step 4


Reduce heat, drizzle some of the remaining marinade over the chicken pieces. Turn over and drizzle the remaining marinade, cover and cook, turning sides, till the chicken is fully cooked. Serve hot.

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