Lemon Garlic Cream Chicken

Sometimes you need a change in flavour. Indian chicken curries tend to favour spicy or red gravies. One day I wanted to try something different but not international. A dish that is multi faceted and can be eaten as a started by itself or with rice or roti. I turned to my friend Alifya who is an amazing chef. She runs a business called Taheri Delights and was generous enough to share her recipe for this chicken with me. I did modify it a bit but the essence of the dish is hers.


1kg chicken
1medium onion finely chopped
1cup chic stock
1/2 cup cream
2 tbps lemon juice
1 tbsp chilli flakes
2 tbsp minced garlic
2tbsp ginger garlic paste
1-2 tbsp maida
Salt & 3 dried kashmiri chillies
Handful of chopped coriander


  1. Pressure cook the chicken with water, ginger garlic paste, salt and dried red chillies, keep for 1 whistle and slow for 2-3 mins. When cool, discard the chillies.
  1. In a pan pour some oil saute onions and minced garlic.
  2. Then add the stock, lemon juice, chilli flakes and bring to a boil and let the gravy reduce it.Add some maida to make it thick.
  3. Add the chicken and mix it well. let it cook completely on slow gas.
  4. Take the pan off the flame and add cream, mix well and put it back on heat.
  5. Adjust seasoning. Mix in the chopped coriander.