Best 5 Lemony Chicken With Fresh Coriander Madhur Jaffrey Recipes

Embark on a culinary journey to savor the delightful flavors of our specially curated lemony chicken recipes, inspired by the culinary genius of Madhur Jaffrey. These dishes promise a symphony of zesty lemon, aromatic herbs, and tender chicken, leaving you with a burst of vibrant flavors. Dive into the classic Lemony Chicken with Fresh Coriander, where succulent chicken pieces are marinated in a vibrant blend of lemon juice, ginger-garlic paste, and aromatic spices, then grilled to perfection. For a tangy twist, try the Lemony Chicken with Lemon and Mint, a vibrant dish featuring chicken marinated in a refreshing combination of lemon juice, mint, and yogurt, grilled to create a tantalizing interplay of flavors. If you prefer a creamy delight, indulge in the Lemony Chicken with Coconut Milk, where tender chicken is simmered in a rich and flavorful coconut milk sauce infused with fragrant lemon and warming spices. And for a taste of authentic Indian cuisine, explore the Lemony Chicken Biryani, a fragrant and aromatic rice dish featuring succulent chicken pieces, aromatic basmati rice, and a medley of fragrant spices, all infused with the vibrant flavors of lemon.

Check out the recipes below so you can choose the best recipe for yourself!

LEMONY CHICKEN WITH FRESH CORIANDER (MADHUR JAFFREY)

Lemony Chicken With Fresh Coriander (Madhur Jaffrey) image

A stove-top method. Taken from the expanded new edition of her classic best-selling book, Madhur Jaffrey's Indian Cooking, this is the recipe that Jaffrey says took the spice out of a major city in England. As she explains it: "My new book was first published in England, by the BBC. Shortly after it came out, The Manchester Guardian ran a story which said that the city had run out of fresh spices: Everyone was making Lemony Chicken with Coriander!"

Provided by gailanng

Categories Chicken Breast

Time 1h15m

Yield 4 serving(s)

Number Of Ingredients 15

Ingredients

vegetable oil
2 pieces fresh gingerroot, coarsely chopped (1-inch cubes)
1/4 cup water
2/3 cup water
2 1/2 lbs bone-in chicken breasts, skinned
5 garlic cloves, minced
7 ounces cilantro, minced (this probably equates to a 'bunch' of just leaves)
1/2 jalapeno, minced
1/4 teaspoon cayenne
2 teaspoons cumin
1 teaspoon coriander
1/2 teaspoon turmeric
1 teaspoon salt
2 tablespoons lemon juice
basmati rice

Steps:

Put the ginger and 1/4 cups water into a blender or processor. Blend until you have a paste; set aside.
Note: The original recipe doesn't call for seasoning the chicken prior to browning, but I prefer the way the salt and pepper penetrates at this level. Also, I cut the breasts in half. Proceede by putting the oil in a wide, heavy pan over medium-high heat. When the oil is hot, put in as many chicken pieces as the pan will hold in a single layer and brown on both sides. It's not necessary to deeply brown because of the additional cook time later and they may become dry. Remove the chicken pieces with a slotted spoon and put them in a bowl. Sear all the chicken pieces this way.
Add the garlic to the hot oil. As soon as the pieces turn a medium-brown color, turn heat to medium and pour in the ginger paste. Stir-fry it for a minute. Add the fresh coriander, jalapeno, cayenne, cumin, coriander, turmeric and salt. Stir and cook for a minute.
Put in all the chicken pieces as well as any liquid that might have accumulated in the chicken bowl. Add 2/3 cup water and the lemon juice. Stir and bring to a boil. Cover tightly, turn heat to low and cook for 15 minutes.
Turn the chicken pieces over. Cover again and cook another 10 to 15 minutes or until the chicken is tender. If the sauce is too thin, uncover the pan and boil some of it away over a slightly higher heat.
Serve with basmati rice.

LEMONY CHICKEN

Lemony Chicken image

Lemony chicken that is sure to please!

Provided by Melanie Greer

Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes Pan-Fried

Time 40m

Yield 4

Number Of Ingredients 9

Ingredients

¼ cup olive oil
½ cup all-purpose flour, or more if needed
4 skinless, boneless chicken breast halves
salt to taste
¼ cup white wine
2 large lemon, juiced
¼ cup unsalted butter, softened
¼ cup drained capers
1 large lemon, cut into wedges

Steps:

Heat the olive oil in a large skillet over medium-high heat. Place the flour in a shallow bowl. Season the chicken breasts with salt, then gently press into the flour to coat; shake off the excess flour. Arrange the chicken in the skillet. Cook until golden brown, 7 to 10 minutes on each side. Add the white wine and lemon juice. Continue cooking until the chicken breasts are no longer pink in the center and the cooking liquid is reduced by half, 5 to 7 minutes more. Transfer the chicken to a plate.
Remove the skillet from heat, and stir butter into the sauce until melted. Pour sauce over the chicken breasts, and garnish with capers and lemon wedges.

Nutrition Facts : Calories 459.5 calories, Carbohydrate 22.1 g, Cholesterol 102.4 mg, Fat 29.5 g, Fiber 4.6 g, Protein 29.4 g, SaturatedFat 10.2 g, Sodium 441.4 mg, Sugar 0.2 g

LEMONY CHICKEN WITH FRESH CORIANDER

Lemony Chicken With Fresh Coriander image

Provided by Jonathan Reynolds

Categories main course

Time 1h

Yield 6 servings

Number Of Ingredients 12

Ingredients

2 1-inch cubes fresh ginger, peeled and coarsely chopped
6 tablespoons vegetable oil
3 pounds skinless chicken legs, drumstick and thigh separated
5 cloves garlic, very finely chopped
3 cups finely chopped coriander leaves
1 bird's-eye chili, very finely chopped
1/4 teaspoon cayenne pepper
2 teaspoons ground cumin
1 teaspoon ground coriander seeds
1/2 teaspoon ground turmeric
1 teaspoon salt, or to taste
2 tablespoons lemon juice

Steps:

Put the ginger and 1/4 cup water into a blender and blend into a paste. Set aside.
Place the oil in a wide, heavy, preferably nonstick pot over medium-high heat. When hot, add as many chicken pieces as fit in a single layer and brown on both sides. Remove them and continue until all the chicken is browned.
Add the garlic to the hot oil. As soon as it turns medium brown, turn down the heat to medium and pour in the ginger paste. Stir and fry for a minute. Add the fresh coriander, chili, cayenne, cumin, coriander seeds, turmeric and salt. Cook, stirring, for a minute. Add the chicken pieces as well as any juices that have accumulated. Add 2/3 cup water to the pot and the lemon juice. Stir and bring to a boil. Cover tightly, turn heat to low and cook for 15 minutes. Turn the chicken pieces over. Cover and cook for 10 to 15 minutes more, until chicken is cooked through.
Remove the chicken. If the sauce is too thin, boil some of the liquid away over a higher heat. Serve with basmati rice.

CHICKEN WITH ROASTED CORIANDER IN COCONUT-CURRY SAUCE

Chicken with Roasted Coriander in Coconut-Curry Sauce image

Madhur Jaffrey's recipe for dakshini murgh, a southern India-style chicken dish, is ideal for entertaining. Let the coconut milk sit undisturbed until you're ready to cook; then remove the thick layer of cream from the top to stir in at the end.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Meat & Poultry Chicken

Time 1h30m

Number Of Ingredients 20

Ingredients

3 tablespoons whole coriander seeds
1/4 teaspoon fenugreek seeds
2 teaspoons whole black peppercorns
6 tablespoons vegetable oil
1 teaspoon black mustard seeds
1 cinnamon stick (2 inches long)
3 1/2 pounds chicken pieces (from 1 whole chicken), skin removed, cut into small pieces
2 medium onions, cut into thin rings
5 cloves garlic, cut into thin slices
1 teaspoon peeled and finely grated fresh ginger (from a 1 1/2-inch piece)
1 tomato, finely chopped (3/4 cup)
1/2 teaspoon ground turmeric
1/2 to 1 teaspoon cayenne pepper
Kosher salt
1 tablespoon fresh lemon juice
1 can (14 ounces) full-fat coconut milk, such as A Taste of Thai
2 fresh hot green chiles, such as bird's-eye, Indian long, or serrano, split lengthwise
Plain Basmati Rice, for serving
Yogurt with Cucumber and Mint, for serving
Fresh Cilantro Chutney, for serving

Steps:

Place a small, heavy skillet (preferably cast iron) over medium-high heat 2 to 3 minutes. Add coriander, fenugreek, and peppercorns. Cook, swirling pan, until fragrant and lightly browned, about 2 minutes. Transfer to a bowl; let cool completely. Grind in a spice grinder.
Heat oil in a large pot over medium-high. Add mustard seeds and cinnamon. As soon as mustard seeds pop, add chicken in a single layer (work in batches, if necessary). Cook until browned on all sides, about 5 minutes per side. Set pieces aside on a plate as they are done.
Add onions and garlic to pot and reduce heat to medium. Cook, stirring occasionally, until onions are golden brown, about 10 minutes. Add ginger and tomato. Cook until tomato is soft, about 3 minutes. Add ground toasted spices, turmeric, cayenne, 1 1/2 teaspoons salt, and lemon juice. Return chicken to pot, along with any accumulated juices.
Remove thick coconut cream from top of coconut milk; set aside. Stir remaining contents of can into pot. Add enough water to fill can again (1 1/2 cups) and add to pot. Bring to a boil, then reduce heat to low and simmer, partially covered, and stirring occasionally, until chicken is cooked through, 20 to 25 minutes.
Stir reserved coconut cream; add to pot along with chiles. Stir once or twice to warm through; remove from heat. Remove chiles and cinnamon stick, if desired. Serve, with rice, yogurt, and chutney.

CORIANDER LEMON CHICKEN

Coriander Lemon Chicken image

A mild Indian dish with lots of flavor, the original recipe from Madhur Jaffrey calls for chicken parts, if you use those buy a bit more chicken and adjust the cooking time. Found this recipe about 20 years ago and it has become one of our favorites.

Provided by PetsRus

Categories Curries

Time 1h

Yield 6 serving(s)

Number Of Ingredients 14

Ingredients

2 lbs skinless chicken breasts or 2 lbs skinless chicken thighs, cut in large chunks
6 tablespoons vegetable oil
5 cloves finely chopped garlic
1 tablespoon fresh grated ginger, mixed with
4 tablespoons water
7 ounces fresh coriander leaves, washed and very finely chopped
1 finely chopped and deseeded green chili pepper
1/4 teaspoon cayenne pepper
2 teaspoons ground cumin
1 teaspoon ground coriander
1/2 teaspoon ground turmeric
salt
5 fluid ounces water
2 tablespoons lemon juice

Steps:

Heat the oil and brown the chicken, you might have to do that in batches, remove from the pan with a slotted spoon and set aside.
Add the garlic to the same oil, when that starts to brown lower the heat to medium and add the ginger/water mix, fry this for 1 minute Then add: coriander, chili, cayenne, cumin, coriander, turmeric and salt, cook for another minute and mix well.
Return the chicken to the pan, with the accumulated juices, add the water and the lemon juice.
Stir, bring to the boil, and then cover and simmer on a low heat for 15 minutes, depending what chicken meat is used.
When cooked and you find the sauce too thin, uncover the pot and reduce the sauce by using some higher heat.

Nutrition Facts : Calories 316, Fat 18, SaturatedFat 2.7, Cholesterol 97.1, Sodium 194.9, Carbohydrate 4.4, Fiber 1.5, Sugar 0.9, Protein 33.5

Tips:

Choose the right chicken: For this recipe, it's best to use boneless, skinless chicken breasts or thighs. If you're using chicken breasts, pound them thin so they cook evenly.
Use fresh herbs and spices: The lemon, coriander, and cumin give this dish its bright, flavorful taste. Be sure to use fresh herbs and spices for the best results.
Cook the chicken properly: The chicken should be cooked through but not overcooked, or it will become dry. Cook the chicken over medium heat until it reaches an internal temperature of 165 degrees Fahrenheit.
Serve with rice or naan: This dish is traditionally served with rice or naan. The rice or naan will help to soak up the delicious sauce.

Conclusion:

This lemony chicken with fresh coriander is a delicious and easy-to-make dish that is perfect for a quick weeknight meal. The chicken is tender and flavorful, and the sauce is bright and tangy. Serve this dish with rice or naan for a complete meal.