Lately, with pretty much a busy life I have not paid any heed to the kitchen. I have nearly left it on the cook to decide the menu, how to cook it, et al. Then again, I did feel a tad guilty. So last Sunday when my dear friend and I decided to get up early and land up at Happy Streets at Park Street, followed by a wonderful breakfast at The Bridge, The Park we headed to one of the popular fish markets in Calcutta. I went thinking about all the good quality fish which would surely inspire me to cook something now. And also, a bong and fish market are inseparable. You should know that.
Now before I proceed, wouldn’t it be nice if I showed you a glimpse of the Happy Streets in Calcutta? What a wonderful way to spend a foggy wintery morning!
The Punjabi Lemon Chicken is one such recipe by Aditya Bal and is so simple yet delicious. Its lemony flavour makes all the difference. This recipe also uses sugarcane juice. I found that to be quite intriguing and the result was even better than what I could have expected.
- Chicken, 1 kg, cut into medium pieces. Washed and cleaned.
- Refined oil, 4 tbsp.
- Cumin seeds, 2 tsp.
- Onions, 2 nos., medium sized, thinly sliced
- Chopped garlic, 1 tbsp.
- Chopped ginger, 1 tbsp.
- Green chilies, 4-5 nos., slit
- Turmeric powder, 1/2 tsp.
- Coriander powder, 2 tsp.
- Fresh lemon juice, 1 cup
- Orange juice, 1/2 cup
- Fresh sugarcane juice, 1/4 cup
- Fresh coriander leaves for garnishing
- Salt as per taste
- Heat oil in a heavy bottom pan. Add cumin seeds and sauté until they are fragrant.
- Add the sliced onions, chopped garlic and ginger and sauté them until they are light golden brown in colour. Turn up the heat and then add all the spices. Cook the spices on high heat until they are aromatic. Add a little water and cook until the oil separates from the masala is well cooked.
- Add salt and mix well, then add the chicken pieces. Turn up the heat and stir the chicken in the masala until each piece is evenly coated nicely.
- Next, add the lemon and orange juice to the chicken. Stir everything together to combine well. Add the sugarcane juice now.
- Bring the chicken to a boil, turn the heat to low and cover the pan. Let the chicken cook for about 20-25 minutes or until done.
- Garnish with fresh coriander and serve hot.