Go Back

Zesty Lemon Chicken Recipe with a Burst of Fresh Flavor

Try this zesty lemon chicken for a flavorful and refreshing main dish! Tender chicken is cooked with citrusy notes, aromatic herbs, and warming spices - perfect for a satisfying lunch or dinner.
Print Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course Main Course
Cuisine Fusion
Servings 3

Equipment

  • Blender or mortar and pestle
  • Mixing bowl
  • Frying pan or deep saute pan with lid
  • Wooden spoon or spatula
  • Measuring spoons
  • Small dry skillet (for roasting spices)

Ingredients
  

For the Marinade

  • 500g chicken (bone-in or boneless, cut into medium pieces)
  • 1½ tbsp lemon juice
  • 2 tbsp plain yogurt
  • 1 tsp salt (adjust to taste)
  • 1 tbsp green spice paste (see below)

Green Spice Paste

  • 1 tbsp fresh ginger (chopped)
  • 2 garlic cloves
  • A few stems of fresh coriander (with stems)
  • 1-2 green chilies (adjust heat to preference)
  • 1 tsp whole cumin seeds
  • 1 tsp whole coriander seeds
  • 1 dried red chili
  • 2-3 tbsp water (to blend)

For Cooking

  • 2 tbsp oil
  • 1 bay leaf
  • 1 small cinnamon stick
  • Salt to taste
  • A few kaffir lime leaves or lemon leaves
  • Lemon slices (for finishing)
  • ½ tsp cornstarch (mixed with 2 tbsp water)

Roasted Spice Powder

  • 1 tsp whole coriander seeds
  • 1 dried red chili
  • ½ tsp black peppercorns

Instructions
 

  • Make the Green Spice Paste
    In a blender or mortar and pestle, blend ginger, garlic, green chili, coriander seeds, cumin seeds, dried red chili, and cilantro with a splash of water into a fine paste. This fragrant mix will give the chicken its bold, zesty flavor.
  • Marinate the Chicken
    Combine the chicken with salt, lemon juice, yogurt, and the green spice paste in a large bowl. Allow it to marinate for at least 30 minutes so the flavors can soak in well.
  • Prepare the Roasted Spice Powder
    In a dry skillet over low heat, toast the coriander seeds, dried red chili, and black peppercorns for 1-2 minutes until aromatic. Grind into a coarse powder using a spice grinder or mortar and pestle. Set aside.
  • Cook the Chicken
    Heat 2 tbsp oil in a skillet over medium heat. Add bay leaf and cinnamon stick. Once fragrant, Add the marinated chicken with its marinade and ½ tsp salt. Stir, cover, and cook on low-medium heat for 20 minutes, stirring occasionally. Add ½ cup water or broth if the pan looks dry to create a light, flavorful gravy.
  • Add Fresh Citrus Notes
    Once the chicken is nearly cooked and the gravy has slightly thickened, add lemon leaves and sliced lemon. Stir gently.
  • Thicken the Gravy
    Mix cornstarch with water and pour into the pan. Cook for another 2 minutes until the gravy reaches a slightly thick, glossy consistency.
  • Finish with Roasted Spice Powder
    Turn off the heat and sprinkle the prepared roasted spice powder over the chicken. Give it a light stir and let it sit covered for a few minutes to absorb the aromas.
  • Serving Suggestion
    Transfer the lemon chicken to a serving dish and garnish with a few extra lemon slices or fresh cilantro. Serve hot with steamed rice, naan, or flatbread to soak up the tangy, spicy gravy.
Keyword Lemon Chicken, Lemon Chicken with Fresh Herbs, Lemon Chicken with Spices, Zesty Lemon Chicken