How to make Chicken In Creamy Lemon Sauce -

Chicken cooked in a rich sauce made with cream and lemon juice

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Chicken legs (चिकन टंगड़ी), Fresh cream (ताज़ी क्रीम )

Cuisine : Fusion

Course : Main Course Chicken

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Chicken In Creamy Lemon Sauce

Chicken In Creamy Lemon Sauce Recipe Card

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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.

Prep Time : 21-25 minutes

Cook time : 21-25 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Spicy

Ingredients for Chicken In Creamy Lemon Sauce Recipe

  • Chicken legs 2

  • Fresh cream ¼ cup + for garnishing

  • Lemon juice 3 teaspoons

  • Lemon 1

  • Salt to taste

  • Crushed black peppercorns 1 teaspoon

  • Turmeric powder 1 teaspoon

  • Ginger-garlic paste 1½ tablespoons

  • Onions 3 medium

  • Green chillies 2-3

  • Coriander roots washed 15-20

  • Butter 2 tablespoons

  • Fresh coriander chopped 2 tablespoons

  • Fresh coriander sprigs for garnishing

Method

Step 1

Cut the chicken leg on the joint into half.

Step 2

Place the chicken on a plate, marinate it with salt, half teaspoon crushed black peppercorns, turmeric powder, one tablespoon ginger-garlic paste, one teaspoon lemon juice and keep aside for fifteen to twenty minutes.

Step 3

Roughly cut the onions and add in a grinder jar. Also break the green chillies in the jar. Roughly chop the coriander roots and add. Grind it to smooth puree using a little water.

Step 4

Heat a non-stick deep pan, add 1 tablespoon butter, add the ground puree and cook till it changes to brown in colour.

Step 5

Add the remaining ginger-garlic paste and sauté till the raw aroma is gone. Deglaze the pan with some water if required.

Step 6

Heat another non-stick pan with remaining butter, and sear the chicken nicely from both the sides.

Step 7

Add the seared chicken with the pan juice in the gravy, add 1½ cups of water and mix well.

Step 8

Add salt and remaining crushed black pepper, cover and cook till the chicken is cooked.

Step 9

Open the lid and cook till the sauce thickens.

Step 10

Add the lemon juice, fresh coriander, zest of the lemon, mix and switch of the flame and finally add the fresh cream and mix again.

Step 11

Garnish it with fresh cream, lemon wedge and coriander sprigs. Serve hot.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.