Nimbu chicken

Urban tadka in Mumbai makes some of the best Indian food and there are a handful of dishes that I absolutely love.

When Richi Dakshi posted this dish a while ago, I went like wow I have to try this. Still as is my nature, I procrastinated till Ameya made it not once but twice and then I just couldn’t resist anymore.

And here it is – Presenting Nimbu chicken, simple, easy, tangy and just lip smacking. It’s quite versatile as u can serve it as a starter or as a main. Paired this with a butter garlic wheat tandoori roti.


1 chicken

2+2 tbsp lime juice

1 TSP haldi


2-3 tbsp butter

1.5 tbsp ginger garlic paste

10 garlic minced

2 + 2 slit spicy green chilli

1 pkt amul fresh cream 250ml

1/2 TSP haldi

1 tsp red chilli powder

1 tsp jeera powder

2 tsp dhania powder

1 tsp kitchen king masala or garam masala

Chopped coriander

  1. Marinate the chicken in haldi salt and half the lime juice. Leave for 2 hrs.
  2. In a kadhai heat the butter and fry half the green chillies, garlic and ginger for about a minute.
  3. Add the marinated chicken and cook for about 5-7 minutes on medium to low heat.
  4. Reduce the heat and add the powders (turmeric, red chilli, coriander, cumin, kitchen king/garam masala) and mix well till all the chicken pieces are coated well.
  5. Add the fresh cream and mix it until well with the chicken. If you need more gravy you can add a little whole milk (full fat) or increase the quanity of cream slightly. The recipe measurements mentioned will make the dish semi gravy so adjust accordingly
  6. Cook for about 3 minutes on a low heat and then add the remaining lime juice and the reserved green chillies and cook for a further couple of minutes. Do a taste check and adjust the lime as required. The gravy should predominantly taste tangy from the lime.
  7. Remove from heat and garnish with chopped coriander.

Recipe courtesy –