Lemon Chicken
Tender chicken cooked with ginger, garlic, green chilies, and plenty of fresh lemon for a bright, tangy finish. This Indian-style lemon chicken is light on gravy, full of flavor, and easy to pair with rice or roti.
For 4 servings
- prep · ~10 min
Prep the chicken and aromatics.
1.Wash and drain the chicken well.2.Slice the onion thinly.3.Chop the ginger, mince the garlic, and slit the green chilies.4.Squeeze the lemon juice and keep it ready. - saute · ~7 min
Cook the onions and aromatics.
1.Heat oil in a wide pan over medium heat.2.Add the onion and cook until light golden, about 5 to 6 minutes.3.Add ginger, garlic, and green chili.4.Cook for 1 minute until fragrant.TIPKeep the heat medium so the garlic does not burn and turn bitter. - saute · ~5 min
Add the chicken and spices.
1.Add the chicken to the pan and stir well to coat with the onion mixture.2.Add turmeric powder, coriander powder, black pepper, garam masala, and salt.3.Cook for 4 to 5 minutes, stirring often, until the chicken loses its raw look. - simmer · ~15 min
Cover and cook the chicken.
Pour in the water, mix well, and cover the pan. Cook on low heat for 12 to 15 minutes, stirring once or twice, until the chicken is tender and the liquid reduces to a light coating.
TIPIf the pan dries out before the chicken is done, add 2 to 3 tablespoons more water. - garnish
Finish with lemon juice and coriander leaves.
Uncover the pan and switch off the heat. Stir in the lemon juice and coriander leaves so the fresh citrus flavor stays bright.
- serve
Serve the lemon chicken hot.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Add the lemon juice only after switching off the heat so it stays bright instead of turning dull or bitter.
- 2Slice the onions thinly and cook just to light golden; deeply browned onions will make this dish taste heavier.
- 3Use a wide pan so the chicken sautés instead of steaming in step 3.
- 4If using bone-in chicken, allow a few extra minutes on low heat for the meat near the bone to turn fully tender.
- 5Keep only a light coating of masala at the end; this dish is meant to be moist, not gravy-heavy.
- 6For make-ahead cooking, prepare fully and add a fresh squeeze of lemon again just before serving to revive the flavor.
Adapt it for your goals.
Low-oil
Use 1 tablespoon oil and a good nonstick pan; the dish still works well because the onions are only cooked to light golden, not deeply fried.
spicierSpicier
Add extra slit green chilies and a little more black pepper for a sharper, hotter lemon chicken that pairs especially well with rice.
bonelessBoneless
Use boneless chicken for quicker cooking and easier serving; reduce the covered cooking time and avoid overcooking so it stays juicy.
gravy styleGravy-style
Add a little more water and simmer slightly longer if you want more sauce to spoon over steamed rice.
Why this is on our healthy list.
Protein-Rich Main Dish
Chicken makes this a satisfying, protein-forward dish that can help keep the meal filling without relying on a heavy sauce.
Brightened with Lemon
Fresh lemon juice adds citrus freshness and vitamin C while bringing strong flavor without needing extra fat.
Aromatic Spice Support
Ginger, garlic, coriander, and green chili add depth and aroma, letting the dish taste bold with relatively simple ingredients.
Frequently asked questions
Yes. Boneless pieces cook faster, so start checking early and stop when they are just cooked through to keep them tender.
