Indian Lemon Chicken

Let's just break this one down.

Lemon? Love it.

Indian food? Extra love it.

Being able to shove it in my mouth less than 30 minutes later? Winner winner chicken dinner!

So really, that's all you need to know about this dish. But I'll tell you more, in case you're on the fence.

It's bright, and summery, and bursting with Indian flavors. The ingredient list is short (and inexpensive) and it cooks up super fast. Plus, don't we all need another way to prepare boneless skinless chicken breasts?

We had this over rice (Basmati is awesome to use, if you have it) and I always ALWAYS have to serve naan bread alongside anything remotely Indian inspired. It's perfect for sopping up sauce! 

Indian Lemon Chicken

2 boneless/skinless chicken breast halves

2 tsp crushed ginger

2 tsp crushed garlic

2 tsp turmeric, divided

2 tsp ground cumin

2 tsp ground coriander

1 tsp garam masala

1 tsp paprika

2 tbsp lemon juice

Salt, to taste

1 cup yogurt

2 tbsp oil

Cut chicken into bite sized pieces and rub with 1 teaspoon turmeric and salt. Set aside.

Heat oil in a skillet and add chicken. Saute until slightly golden and almost cooked through. 

Add the crushed ginger and garlic; saute for a minute. Add the remaining 1 teaspoon turmeric, cumin, coriander, garam masala, and paprika. Saute on medium heat until the oil separates from the sides. Add the lemon juice.

Lightly beat the yogurt in a separate bowl. Remove the skillet from the heat and mix in the yogurt.

Bring it back to the heat and stir until it comes to a boil. Reduce heat and cook another 2 minutes. 

Serve with rice.

Source: Soni's Food