Nimbu Dhania Murg/Lemon Coriander Chicken

 A delicious lemon and fresh coriander flavoured chicken dish from Punjab. This semi dry chicken dish makes a perfect pair with Indian flat bread (chapati).

  

  Servings: 4

  Cooking Time: 20-25 minutes
  Preparation Time: 10-15 minutes

  Level Of Cooking: Medium

Ingredients

• Chicken-750 grams
• Lemon juice, 1 tablespoon
• Lemon, 1
• Fresh coriander leaves paste 4 tablespoons
• Salt to taste
• Oil, 1 tablespoon
• Green cardamoms,2
• Cloves, 5-6
• Fresh Black peppercorn (5-6) powder
• Ginger-garlic paste, 2 tablespoons
• Green chilli paste, 1 teaspoon
• Turmeric powder, 1/4 teaspoon
• Onion, sliced 1 medium
• Yoghurt , 2 tablespoons

Method:

• Put chicken in a bowl, add salt, lemon juice, and coriander leaf paste and mix well. Marinate for ½ hour. 
• Heat oil in a non stick pan, add green cardamoms, cloves, and saute till fragrant.
• Add ginger-garlic paste, green chilli paste, turmeric powder, fresh black peppercorn powder  and mix well. 
• Add onion and saute till it turns golden. Add yoghurt to the chicken and mix.
• Add coriander powder to the onion, mix and saute for 1 minute. Add the chicken with the marinade.
• Rinse the bowl with ½ cup water and add to the pan. Mix everything well, cover and cook for 5 minutes.
• Halve the lemon and quarter each half and add the pieces to the pan. Mix, cover and cook on medium heat for 20-25 minutes, stirring occasionally. 
• Switch off the heat and keep the pan covered for further 10 minutes. 

Serve hot and enjoy with chapatis.