When you first bite into this Lemon Cilantro Chicken you will discover an intricate burst of flavor explosion in your mouth- so I thought the dish would consist of numerous different ingredients and be fairly time consuming to prepare. However, when she told me the method, I couldn't believe that this tasty chicken could be so simple to make! I have changed the recipe to make the dish healthier. My friend told me that she browned/fried the chicken in butter ahead of time. I tried leaving out this step, and the result was just as good, if not as rich in flavor. My family thinks that left-overs next day are even tastier!
1 whole medium sized chicken cut into medium pieces, or 8 drumsticks - cleaned and deskinned.
3-4 tbsp canola oil
1 tbsp ginger paste1 tsp turmeric powder
1 1/2 " piece of ginger minced4-5 green chillis (to taste)
1 cup of water or chicken stock-if needed (helps to the cook of the chicken, and add gravy)
1 tbsp Cumin Powder1 tbsp Coriander powder
1 tbsp crushed coriander
2-3 cups of cilantro, choppedThe juice of 1-2 lemons, to taste
Salt to taste
Marinate the chicken in turmeric, ginger paste and salt for at least 2 hours. Add oil to a wok, and heat over a medium flame. Add the minced ginger, chillis, coriander powder, cumin powder and onions (if using). Fry for a few minutes. Add the marinated chicken, and fry for a few minutes, until the meat is no longer pink. Add water or stock, and cook until chicken is almost done. Add all the chopped cilantro, mix well, and cook for a few more minutes, 'till chicken is tender. Pour the juice of 1-2 freshly squeezed lemon over the dish (to taste). Serve with rice or Pasta
I do skip the marinating when I am in a hurry, and it still tastes great, but marination for a couple of hours will yield a superior flavor. If you do not have time to marinate, then omit the ginger paste. I have used store bought lemon juice in this dish, with good results too. As a variation try replacing 1 cup of cilantro with chopped mint to make mint-cilantro chicken.