Ingredients:
Ingredients:
1.2 kg Chicken
2 tbsp Ginger Garlic Paste
½ cup Coriander
3 Green Chilies
1 Small Onion
Juice of 1 Lime
½ tsp of Sugar
A pinch of Salt
320g Plain Yogurt
2½ tsp Crushed Pepper (1½ for second marinade, 1 for later)
½ tsp Black Salt
½ tsp of Salt, to taste
1½ tsp Chaat Masala
1 tsp Roasted Cumin
¼ cup of Hot Water
3 tbsp Cream
1¼ tsp Kasoori Methi
1 tbsp Brown Butter for garnish
Instructions:
Clean and cut the chicken into pieces.
For the first marinade, combine the chicken pieces with 2 tbsp of ginger garlic paste, 2 tbsp of coriander chutney, and the juice of 1½ limes in a large bowl.
Mix well until all the chicken pieces are evenly coated, then cover the bowl and allow the chicken to marinate for about 30 minutes.
After 30 minutes, add the ingredients for the second marinade to the bowl: 500g curd, 2 tsp crushed pepper, black salt to taste, zest of 2 limes, and 1½ tsp chaat masala. Stir until all the chicken pieces are well coated with the second marinade.
Cover the bowl again and let it sit for another 10 minutes.
Heat 4 tbsp of butter in a large skillet or pan over medium heat. Once the butter has melted, add the marinated chicken.
Let it simmer for about 30-35 minutes, stirring occasionally to prevent the chicken from sticking to the pan and to ensure that it cooks evenly.
Finally, stir in 6 tbsp of cream, 1 tsp of kasoori methi, 1 tsp of crushed pepper, and the juice of ½ lime.
Continue cooking for a few more minutes until the sauce thickens to your desired consistency.
Check the seasoning and adjust with black salt or additional crushed pepper if needed.
Serve the Punjabi Lemon Chicken hot with naan, roti, or rice.
Enjoy your meal!
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