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Punjabi Nimboo Wala Chicken

Creamy and tangy, this chicken cooked with lemon juice, cashewnut paste and cream is so delicious that you would want to cook it often once you have tasted it.

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Main ingredients Chicken on the bone, Lemon juice, Ginger-garlic paste, Bay leaf, Star anise, Green cardamoms, Onions, Green chillies, Cashewnut paste, Dried fenugreek leaves, Fresh cream, Fresh coriander leaves
Cuisine Punjabi
Course Main course chicken
Prep time 25-30 minutes
Cook time 20-25 minutes
Serve 4
Taste Tangy
Level of cooking Easy
Others Vegetarian

Ingredients

  • 750 grams chicken, cut into 2 inch pieces on the bone
  • Juice of 2 lemons (nimboo)
  • 1½ tablespoons ginger-garlic paste
  • Salt to taste 
  • 2 tablespoons oil
  • 1 bay leaf
  • 1 star anise
  • 2 green cardamoms
  • 2 medium onions, sliced
  • ½ teaspoon turmeric powder
  • Salt to taste
  • 2-3 green chillies, slit
  • 2 tablespoons cashewnut paste
  • 1 teaspoon dried fenugreek leaves (kasuri methi)
  • ¼ cup fresh cream
  • 2 teaspoons chopped fresh coriander leaves
  • Lemon slices for garnish
  • Fresh coriander sprig for garnish

Method 

  1. Take chicken in a large bowl, add lemon juice, ginger-garlic paste and salt and mix well. Set aside to marinate for 10-15 minutes. 
  2. Heat oil in a non-stick pan, add bay leaf, star anise, green cardamoms and onions, mix and sauté till onions turn translucent. 
  3. Add turmeric powder, salt and green chillies and mix well. Add chicken, mix and sauté on high heat for 2-3 minutes. 
  4. Add cashewnut paste, mix and cook for 1-2 minutes. Add 1 cup water, mix well, cover and cook for 10-12 minutes. 
  5. Crush dried fenugreek leaves between your palms, add and mix well. Add fresh cream and mix well. Add coriander leaves and mix.
  6. Transfer into a serving bowl, garnish with lemon slices and fresh coriander sprig. Serve hot. 
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