Easy Lemon Chicken To Make This Father’s Day Special5 minute
Can you believe how fast this time flies? It's June already, and then comes the special day for that children-father bond. Yes! I am talking about the legendary Father’s Day on which we share our unconditional love for fathers. In some cases, for both the parents. So, what do you need to make this father’s day special?
There are many ways to celebrate this lovely day with your family. Just to name a few, you can go on a short trip, have dinner at a restaurant, plan a party, or do anything to create memories. Because of the pandemic, we all are somehow unable to do all these. Then, what is the other idea?
Here is an idea, why don’t you cook for him something that your family will love. It’s my favorite chicken snack recipe- Lemon Chicken. Now, if you think cooking is not your cup of tea, I have something that will get you loads of compliments with so little effort.
Here is the story behind this beautiful creation. My sister and I were experimenting with something. We dashed a few ingredients together and came up with this easiest and craziest recipe of lemon chicken. Besides, the best thing this recipe has is no prior marination. How awesome?
The good thing about this one is that it is perfect for a small get-together, special occasions (like father’s day), or to have something with drinks. It's juicy, buttery, tangy, spicy, moist, and has everything you like in your perfect chicken, except for that curry taste.
Enough bragging. Let’s focus on the recipe and how you can make it a surprise for your father.
Prep Time: 10 minutes
Cooking time: 30 minutes
Serving: 4 people
Ingredients you need
- 1 kg chicken (preferably legs and thighs for the best experience)
- 100g butter (salted)
- 1 tablespoon ginger-garlic paste
- Chilli paste (as per the need)
- 1.5 tsp Roasted Jeera Powder
- 1 tsp black pepper powder
- Chopped coriander
- Juice of 5 to 6 lemon
- Salt to taste
- Usually, we don’t marinate the chicken as this is one of those no-rocket-science and slow-cooked dishes. But, if you wanna do it for that extensive taste, do it somewhere around half an hour before the actual cooking.
- For marination, you need ginger-garlic paste, salt, paper, roasted cumin powder, and the juice of one lemon. In a big bowl, add these ingredients and the chicken (of course). Mix it well and leave for about half-and-hour.
Cooking procedure for marinated chicken
- Take a pan. If you have a non-stick one, it would be great. Put that on medium flame. Add butter and allow it to melt.
- Once the butter has melted and you see those gorgeous buttery bubbles, it's time to add your marinated chicken.
- Mix it well and put the lid on. Leave it on a medium flame for about 15 minutes.
- After 15 minutes, add all the lemon juice and adjust the spices if you wish. Mix it well and again cover it with a lid.
- By this time, the chicken would be done; you are probably left with that chicken juice loaded with aromatic flavors. Reduce that juice by cooking it openly and allow the extra water to evaporate.
- Once you are left with a runny sauce-like structure, it's time to turn off the flame.
- Add chopped coriander, and we are done...
Procedure for non-marinated chicken
- To be honest, my sister and I did not marinate the chicken as this was an experimental dish that we prepared in almost no time.
- So, in a pan, add butter and allow it to melt.
- Once it's done, add ginger-garlic paste and green chili and saute it until that raw smell is gone.
- Time to add chicken which is obviously properly cleaned and washed. Mix it well, put the lid on and allow it to cook for about 15 minutes.
- Roasted cumin powder, black pepper, salt, and that tangy and sour lemon juice. I know it will seem like too much but trust me, you will love its flavor the most. Stir it well and let it cook for about another 15 minutes.
- Just like the other way, you will probably be left with that chicken and lemon juice. Cook it until it turns into a runny sauce.
- Once you are satisfied with the consistency, turn off the flame and sprinkle those crunchy chopped coriander leaves.
- Serve it hot with that quintessential green chutney and sliced onion with a pinch of chaat masala.
Things to keep in mind
- When I say cook it for 15 minutes, it includes frequent mixing to check it cooks evenly from all the sides. However, don’t stir it too much as it may break the fine structure of the chicken pieces. And you’ll be left with small chunks of chicken.
- Please DO NOT add water to this because it will ruin the authenticity of all the ingredients. Moreover, the chicken will surely release its juice that will fulfill all the needs. Besides, if you still wanna add a little water, do it just about a few tablespoons, not more than that.
- DO NOT completely dry your chicken. When I said to allow that liquid to evaporate in the final step, I mean you should leave a saucy consistency because it will give the whole dish a nice touch. Trust me, you will fall in love with the leftover sauce.
- Yes, it's an easy recipe, but that doesn’t mean you will be forbidden to experiment. As aforementioned, this fabulous recipe was the result of our experiment. This means you can try your hand too. Add onions if you want, a few other spices. The cream would go best with it, but do it at your own pace and in the correct manner. I always welcome experiments.
So, this year’s Father's day is upon us. You may not have any surprises planned for your father because of this whole lockdown situation. But you can still try to serve him the best you can make. Why not make this father’s day special lemon chicken recipe? Try it out and surprise your family with your beginner-level yet chef-like chicken snack.