Zesty Lemon Butter Chicken With Spiced Rice Recipe

About this recipe

A flavorful combination of tender chicken cooked in a tangy lemon butter sauce paired with aromatic spiced rice for a satisfying lunch.

Ingredients

• - Chicken Breakfast Sausages
• 1 kg Basmati Rice
• 200 g Butter Cookies
• 100 g Garlic
• loose Ginger
• 250g Green Chilli
• 250 ml Lemon Juice Concentrate
• 20 g Turmeric Powder
• - Red Chilli
• 45 g Garam Masala
• - Cumin Seeds / Jeera Seeds-250 Gms
• - Bay Leaf
• 100 g Coriander Leaves
• 100 g Salt
• 200 ml Mustard Oil
• 1 kg Water Chestnuts
• 1 Unit Organic Cabbage White 1 Unit
• 1 Kg Carrots - 1kg
• - Schwartz Coriander Leaf Jar
• 200 G Amul Fresh Malai Paneer 200 G
• 450 G English Cucumber 450-550g
• 315G Shan Green Chutney 315g
• 500G Gefen Vacuum Packed Beetroots
• - Shan Chaat Masala
• - Natco Garam Masala
• 5 Kg East End Premium Gold Chakki Atta Chapatti Flour

Instructions

1. 1. Rinse the basmati rice under cold water until the water runs clear and set it aside to soak for 20 minutes.
2. 2. Heat 1 tablespoon of oil in a pan over medium heat and add the cumin seeds and bay leaf, letting them sizzle for about 30 seconds.
3. 3. Add the soaked and drained rice to the pan, stir gently for 1-2 minutes, and then pour in 300 ml of water along with 0.5 teaspoon of salt.
4. 4. Bring the rice to a boil, cover, and simmer on low heat for 12-15 minutes, or until the rice is cooked and fluffy.
5. 5. In another pan, heat the remaining 1 tablespoon of oil and 10 g of butter over medium heat, then add the finely chopped garlic, ginger, and green chilies.
6. 6. Add the chicken thighs to the pan and cook for 3-4 minutes on each side until lightly browned.
7. 7. Sprinkle the turmeric powder, red chili powder, and garam masala evenly over the chicken, stirring to coat the pieces well.
8. 8. Squeeze in the lemon juice and add the remaining 10 g of butter, allowing it to melt and mix with the spices.
9. 9. Lower the heat and let the chicken simmer for 8-10 minutes, turning occasionally until cooked through and tender.
10. 10. Once the chicken is done, garnish with freshly chopped coriander leaves and remove from heat.
11. 11. Fluff the cooked spiced rice with a fork and plate it alongside the lemon butter chicken for serving.