Lemon Butter Chicken

Lemon butter chicken is a recipe that you must try! It is not only easy to make but also rich and full of flavour. This meal takes no time and is ready to serve anytime. Moreover, this savoury chicken recipe has a unique taste due to the lemon zest and juice. You should pair this lemon butter chicken recipe with egg-fried rice, noodles, and boiled rice. This incredible chicken recipe follows the indian Chinese style. Stir-fry chicken thigh cutlets made this recipe healthier and tastier.

My go-to weekend recipe is lemon butter chicken. My favorite part of the recipe is that it simply calls for basic ingredients like butter, lemon juice, lemon zest, and chicken breast. Pan-fry the chicken with onions and garlic until it becomes tender, juicy, and zesty.

About Lemon Butter Chicken

Lemon Chicken is primarily of Mediterranean origin. It is commonly seen in Italian, Greek, Levantine, and Persian cuisine. The ingredients vary. Some people use ginger and garlic with additional herbs, such as thyme and oregano. I’m making this recipe in the Indian Chinese style.

Seasoned chicken breast cutlets are dredged in all-purpose flour and pan-fried in oil and butter. The lemon juice brightens the buttery sauce and elevates the flavor of the chicken.

Unlike other Indo-Chinese meals like chicken manchurian or Chicken Fried Rice, there is no need for separate preparation stages. In short, we’ll be cooking everything in the same pan in no time. If you want noodles with lemon chicken, double the sauce and stir-fry the noodles.

Why try this butter chicken recipe?

We all adore chicken recipes, but occasionally, we become tired of making the same fried chicken and chicken curries. Then, this unusual lemon chicken combination quickly made our meal more cheerful.

This dish just requires a few kitchen staples and is quick and simple to prepare. To please our palates, the chicken’s flavor is enhanced with the buttery lemon sauce.

Ingredients and Substitutions

Chicken breast

There are two ways to prepare chicken breasts for this recipe: flatten them or cut them into cutlets with a sharp knife. You can use thin chicken cutlets or cut thighs into small bite-sized pieces to make this recipe work best. Feel free to pick your choice.

Lemon

I’m using fresh medium-sized lemons. Try to avoid market lemons because they taste very different from fresh lemon juice. We will use a little lemon zest, and its dry form will work well as well.

All-purpose flour

You use all-purpose flour to dredge chicken breast cutlets. To add more crispness to the cutlets, you can use 2 tbsp of cornflour along with all-purpose flour, but it’s optional.

Seasoning Spices

Salt and black ground pepper are the seasonings here. Although some people include red chili powder, I believe this dish works fine without it. If you like, add only 1/4 of it since we also use black ground pepper.

Oil

Oil is used to stir-fry chicken cutlets. I’m using olive oil in this recipe, but if you don’t have any, you may substitute standard cooking oil in the same amount.

Butter

Butter is the main ingredient for making a creamy sauce and searing chicken. You can substitute it with cream. It will also create a creamy textured sauce.

Fresh Parsley

Fresh parsley leaves or chilantro are used for garnishing

Aromatics

You can add flavor with onion, ginger, and garlic paste. Onions are used to make makish gravish sauce. I would suggest using fresh ginger garlic paste rather than dried powder form.

How to Make Lemon Butter Chicken

Step 1

Add Chicken cutlets, lemon juice, oil, lemon zest, garlic paste, salt, and ground black pepper. Massage the chicken cutlets evenly on both sides. I’m using 2 tbsp of oil along with lemon juice for tenderizing the chicken. Don’t skip it.

Step 2

Marinate the chicken cutlets properly with all spices. Refrigerate the marinated chicken for 30 minutes.

Step 3

Dredge the marinated chicken cutlets in all-purpose flour and corn flour.

Step 4

Pan-fry chicken cutlets in some oil and butter until they turn golden brown on both sides. Set it aside.

Step 5

In same pan heat oil and saute ginge garlic paste for 2 minutes. Add finely chopped onion and salt. Saute the onion until it slightly turns transparent.

Step 6

Put in lemon juice and remaining butter with some water. Let it bubble. Return the chicken and simmer it for a few minutes until the sauce is reduced by half. Add black pepper and salt if needed.

Step 7

Garnish chicken with half-sliced lemons and fresh parsley leaves.

Served with!

I love to serve this recipe with plain boiled rice, noodles.

• Fried rice
• Chinese-style rice

Leftover storage

Store the leftover chicken in an airtight container for 3-4 days in the refrigerator.

When needed, heat in a saucepan on a low flame until the desired results.

Don’t try to freeze. Otherwise, it will lose all its flavours.

Pro tips

Slicing chicken breasts in half lengthwise creates three to four smaller cutlets, which ensures they are more consistently sized. This results in faster and more even cooking, allowing dinner to be ready sooner.

(21 votes, average: 5.00 out of 5)
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