Punjabi Lemon Chicken

A tangy Punjabi chicken dish featuring a unique blend of citrus juices and traditional Indian spices.

Preparation Time

• Prep: 10 minutes
• Cook: 60 minutes
• Total: 70 minutes
• Servings: 4-6

Ingredients

Main Ingredients

• 6 chicken thighs, skinless
• 3-4 tbsp refined oil
• 2 tsp cumin seeds
• 2 onions, julienned
• 6 cloves garlic, chopped
• ½ inch ginger, chopped
• 3-4 hot green chilies

Spices and Seasonings

• ¾ tsp turmeric powder
• 1 tsp coriander powder
• Salt to taste

Liquids

• 1 cup fresh lemon juice
• ½ cup orange juice
• ¼ cup fresh sugarcane juice

For Garnish

• Fresh coriander leaves

Instructions

1. Prepare base:

   • Heat heavy cooking vessel on high heat
   • Add oil and swirl to coat base
   • Add cumin seeds, sauté until crackling
   • Add onions, garlic, ginger
   • Sauté until light golden brown

2. Add spices:

   • Turn heat to high
   • Add turmeric and coriander powder
   • Toast until aromatic
   • Add water and bhuno (fry) until oil separates
   • Add salt

3. Cook chicken:

   • Add chicken thighs
   • Fry until coated with masala
   • Cook until light golden brown

4. Add liquids:

   • Pour in lemon and orange juice
   • Deglaze pan
   • Add sugarcane juice
   • Bring to boil

5. Simmer and finish:

   • Reduce heat to low
   • Cover and simmer until chicken is tender
   • Uncover and reduce gravy
   • Garnish with fresh coriander

Notes

• Use bone-in thighs for best flavor
• Sugarcane juice balances acidity
• Can adjust spice level with chilies
• Bhuno process is crucial for depth
• Serve with hot rotis or rice
• Gravy should be light but flavorful