How to make Nimbuwala Chicken - Chicken steeped in lemon flavour.

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Chicken (चिकन), Lemon juice (नींबु का रस)

Cuisine : Indian

Course : Main Course Chicken

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Nimbuwala Chicken Recipe Card

Nimbuwala Chicken
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Hindi: murgh
Be a kid or a teenage or an adult or an oldie, chicken lovers trend all over the world at all times! One meat that is a favourite of all beyond belief! When cooked, it can be presented in many guises. Sauté it, fry it, toss it, bake it, steam it – eat it the way you want to. Whatever its form may be upon being cooked, its flavour may change but its flesh remains high in protein, low in fat and can be digested easily.

For more recipes related to Nimbuwala Chicken checkout Chicken Tetrazini, Kolhapuri Chicken, Chicken Manchurian, Achari Mirchi Murgh . You can also find more Main Course Chicken recipes like Chengfu Chicken, Chicken Chole, Chatpata Chicken, Sangameshwari Chicken.

Prep Time : 11-15 minutes

Cook time : 16-20 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Tangy

Ingredients for Nimbuwala Chicken Recipe

  • Chicken cut into 1 inch pieces on the bone 750 grams

  • Lemon juice 2 tablespoons

  • Lemon zest grated 1/2 teaspoon

  • Ginger-garlic paste 4 tablespoon

  • Red chilli powder 2 teaspoon

  • Turmeric powder 1/2 teaspoon

  • Salt to taste

  • Oil 4 tablespoons

  • Onions sliced 2 medium

  • Coriander powder 1 tablespoon

  • Garam masala powder 1/2 tablespoon

  • Fresh coriander leaves chopped 2 tablespoons

Method

Step 1

Apply a mixture of lemon zest, two tablespoons ginger-garlic paste, one teaspoon red chilli powder, one fourth teaspoon turmeric powder and salt all over the chicken. Cover and keep in the refrigerator to marinate for half an hour.

Step 2

Heat oil in a non-stick pan, add onions and sauté till golden brown. Add the remaining ginger-garlic paste and sauté for a minute. Add the remaining red chilli and turmeric powders, coriander powder and mix well.

Step 3

Add the marinated chicken and sauté on high heat for five to six minutes or till the chicken is lightly browned on all sides. Add two cups water. Once it comes to a boil, lower the heat and cover the pan. Cook till the chicken is tender.

Step 4

Add the lemon juice, garam masala powder, coriander leaves and mix well. Serve hot.