Lemon Chilli Chicken (Restaurant Style)
A bold, fiery curry infused with roasted red chillies, crushed garlic, and a tangy spiced tomato gravy with vibrant green peppers.
Ingredients
- • 3 tablespoons Vegetable Oil
- • 3 thin slices Sliced Lemon
- • 2 teaspoons Garlic Paste
- • 1 teaspoon Ginger Paste
- • 70g chopped Brown/White Onion
- • 1/2 teaspoon Cumin Seeds
- • 1/2 teaspoon Fennel (seeds)
- • 2 tablespoons Tomato Paste
- • 3 chopped Green Finger Chillies
- • 1 teaspoon Fenugreek Leaves (Kasoori Methi)
- • 1/2 teaspoon Salt
- • 1 tablespoon Mix Powder / Curry Powder
- • 1 tablespoon Chilli Powder
- • 6-8 pieces Meat / Veg / Paneer
- • 250ml Curry Base
- • 1/2 Sliced Tomato
- • 1/4 cup Fresh/Chopped Coriander
- • 1/2 teaspoon Garam Masala Powder
Preparation Steps
add the oil, lemon and garlic ginger paste to a pan on a low-medium heat and fry for around a minute
add in the onions, stir through well and allow to fry until the onions start to soften
sprinkle over the cumin seeds and fennel seeds and allow to fry for 30 seconds
pour over the tomato paste, stir through and allow to bitterness to cook out for around 1 minute
add in the chillies, fenugreek leaves, salt, spice mix and chilli powder. mix well and allow to continue to fry until the the oil begins to separate
stir in your choice of meat, coating well in the paste to prevent it drying out and allow to cook for a minute or two to infuse the flavours
add in half of the base, mixing in well and allow to reduce by half before adding the remainder
add in the tomato slices, stir and allow to reduce
finally add in the fresh chopped coriander and garam masala, stir though gently and allow to reduce until the sauce is the thickness you require and your choice of protein is cooked through
serve with a slice of lemon and a sprinkle of fresh coriander