Lemony Chicken with Fresh Coriander Madhur Jaffrey
Experience the vibrant flavors of Madhur Jaffrey’s Lemony Chicken with Fresh Coriander, a dish that combines tender, bone-in chicken thighs with a symphony of aromatic spices and a refreshing citrusy kick. Marinated in zesty lemon juice and infused with a medley of cumin, coriander, turmeric, and garlic, this recipe creates a deeply flavorful and rich curry-style dish. Freshly chopped cilantro adds an herby brightness, while optional green chilies bring a customizable heat level. Perfectly balanced with golden caramelized onions and a luscious, thick sauce, this one-pan meal shines when served with fluffy steamed rice, warm naan, or flaky parathas. Ready in under an hour, this dish is an effortless way to bring bold, Indian-inspired flavors to your table.
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Recipe Information
Ingredients
- 8 pieces Chicken thighs (bone-in, skinless)
- 4 tablespoons Lemon juice
- 1 cup Fresh coriander (cilantro), finely chopped
- 4 cloves Garlic, finely minced
- 1 tablespoon Ginger, grated
- 2 teaspoons Ground cumin
- 2 teaspoons Ground coriander
- 0.5 teaspoons Turmeric powder
- 1 teaspoon Chili powder
- 1.5 teaspoons Salt
- 3 tablespoons Vegetable oil
- 1 large Onion, finely sliced
- 1 cup Water
- 2 pieces Fresh green chilies, finely chopped (optional)
- 4 slices Lemon slices, for garnish
Instructions
Wash and pat dry the chicken thighs. Rub them with 2 tablespoons of lemon juice and set aside to marinate for 10 minutes.
In a small bowl, mix the minced garlic, grated ginger, ground cumin, ground coriander, turmeric, chili powder, and salt to form a spice blend.
Heat the vegetable oil in a large skillet or heavy-bottomed pan over medium heat.
Add the sliced onions to the pan and cook until golden brown, stirring frequently, about 10 minutes.
Add the spice blend to the onions and stir well, cooking until the mixture is aromatic, about 1-2 minutes.
Place the chicken thighs into the pan and sear them on both sides until lightly browned, about 3-4 minutes per side.
Pour in 1 cup of water and bring to a simmer. Cover the pan, lower the heat, and let the chicken cook for 25-30 minutes, stirring occasionally.
Remove the lid and increase the heat slightly to reduce the sauce if necessary, until it reaches a rich, thick consistency.
Stir in the remaining 2 tablespoons of lemon juice and half of the fresh coriander. Cook for another 2-3 minutes.
Taste and adjust seasoning if needed. Optionally, add finely chopped green chilies for an extra kick.
Garnish with the remaining fresh coriander and lemon slices. Serve hot with steamed rice, naan, or parathas.
Nutrition Facts
Calories |
2219 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 132.1 g | 169% | |
| Saturated Fat | 30.1 g | 150% | |
| Polyunsaturated Fat | 25.2 g | ||
| Cholesterol | 752 mg | 251% | |
| Sodium | 761 mg | 33% | |
| Total Carbohydrate | 44.6 g | 16% | |
| Dietary Fiber | 15.3 g | 55% | |
| Total Sugars | 11.2 g | ||
| Protein | 217.6 g | 435% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 371 mg | 29% | |
| Iron | 18.4 mg | 102% | |
| Potassium | 3087 mg | 66% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
