Flavorful Lemon Coriander Chicken Recipe

If you enjoy dishes that are fresh, aromatic, creamy, and full of bright flavors, this Lemon Coriander Chicken is going to become one of your new favorites. This recipe beautifully blends the refreshing zing of lemon with the earthy, slightly citrusy notes of fresh coriander (cilantro), creating a unique flavor that stands out from traditional chicken curries.

Unlike heavier gravies, this dish tastes light yet rich thanks to the combination of yogurt, fresh cream, and cashew paste. The base made with onion–green chili paste adds body, while lemon zest and fresh cilantro give it a burst of freshness at the end. It’s a perfect balance of tangy, spicy, creamy, and herby flavors — making it a great option whether you’re cooking for your family or entertaining guests.

This recipe is incredibly versatile as well. You can enjoy it with rice, naan, roti, or even use it as a filling for wraps or quesadillas. Because it’s mildly spiced (you can adjust the heat easily), it appeals to both kids and adults. Plus, it cooks in under an hour, making it a great weeknight dinner choice for busy households.

Whether you’re someone who loves Indian-inspired dishes or you just want a refreshing twist on classic chicken recipes, this Lemon Coriander Chicken will quickly become a staple in your kitchen.

About Lemon Coriander Chicken: Origin & Background

While Lemon Coriander Chicken isn’t tied to a single specific region like many traditional Indian curries, its flavors are heavily influenced by modern Indian and Indo-fusion cooking styles.

The use of cilantro (coriander leaves) has always been common in Indian cuisine, from North Indian curries to South Indian chutneys. But using coriander as one of the primary flavor notes — instead of just a garnish — is a more contemporary approach that has become popular in restaurants and home kitchens over the last decade.

The lemon-coriander combination is inspired by regional Indian dishes that focus on fresh, bright flavors rather than heavy spice blends. This style is often seen in:

• Coastal Indian cooking
• Light North Indian gravies
• Modern restaurant-style dishes
• Fusion cuisine where Indian spices meet global flavors

The creamy base of cashew and yogurt is influenced by North Indian Mughlai-style cooking, which is known for its rich, smooth gravies. Meanwhile, the freshness of lemon and cilantro adds a twist you don’t typically find in traditional curries.

Over time, Lemon Coriander Chicken has grown in popularity because:

• It feels light yet indulgent
• It pairs well with both Indian and Western sides
• It uses familiar ingredients available everywhere
• It appeals to a wide range of flavor preferences

Today, this dish is commonly served in homes, at modern Indian restaurants, and in fusion-style menus that highlight fresh herbs and citrus flavors.

Why You’ll Love This Lemon Coriander Chicken

• Refreshing lemon flavor with a creamy, rich base
• Easy ingredients available in most US stores
• Beginner-friendly steps
• Perfect for lunch, dinner, or meal prep
• Can be enjoyed with naan, steamed rice, or quinoa

Serving Suggestion for Lemon Chicken

Serve your Lemon Coriander Chicken with: Steamed basmati rice, Jeera rice, Garlic naan, Chapati or tortillas Quinoa It also pairs well with a fresh salad or roasted veggies.

Print Recipe

Meat

Flavorful Lemon Coriander Chicken Recipe

Author: Food Expert Ryan Cooking Method: Stovetop Cuisine: Asian, Fusion, Indian Courses: Main Courses, Dinner, Lunch Recipe Keys: Non Vegetarian

Difficulty: Beginner Prep Time 15 mins Cook Time 30 mins Rest Time 30 mins Total Time 1 hr 15 mins

Servings: 6 Calories: 365

Best Season: Suitable throughout the year

Dietary:

H High-Calories High-Protein H High-Sodium

Description

If you’re looking for a bright, fresh, and aromatic chicken dish, this Lemon Coriander Chicken is perfect. Packed with zesty lemon, fresh coriander, creamy cashew paste, warm spices, and a delicious onion-green chili base, this recipe creates a restaurant-style dish right at home.
It’s mildly spicy, tangy, and full of flavor—great with rice, naan, or tortillas.

This recipe is simple to follow and uses everyday ingredients, making it perfect for weeknight dinners or special occasions.

Ingredients for Lemon Chicken recipe

Servings

Ingredients For Marinating the Chicken

• 1 KG Chicken (about 2.2 lbs)
• ¹⁄₂ Tsp Salt
• 1 Tsp Black Pepper
• ¹⁄₄ Cup Curd (plain yogurt)
• 1 Tbsp Ginger-Garlic Paste
• 2 Tsp Lemon Juice
• ¹⁄₄ Cup Chopped Coriander Leaves (cilantro)
• 2 Tbsp Oil

Ingredients For the Gravy

• 1 ¹⁄₂ Cup Onion
• 8-10 Green Chilies (chilies paste)
• 13-14 Cashews (ground into a paste)
• ¹⁄₂ Cup Oil
• ¹⁄₄ Tsp Black Pepper
• 4-5 Green Cardamom
• 2-inch Cinnamon Stick
• 3-4 Cloves
• 1 Tbsp Ginger-Garlic Paste (You can freshly ground ginger and garlic together)
• ¹⁄₂ Tsp Salt (or as per taste)
• 1 Tsp Cumin Powder
• ¹⁄₂ Tsp Garam Masala (an Indian Spice (mix of various spices))
• 1 Tsp Coriander Powder (heaped coriander powder)
• ¹⁄₂ Cup Curd (plain yogurt)
• ¹⁄₄ Cup Fresh Cream
• 1 Tsp Lemon Zest
• 1 Tsp Lemon Juice
• ¹⁄₄ Cup Coriander Leaves (chopped coriander leaves (cilantro))
• 6-7 Green Chilies (slit or chopped)

Instructions to cook Lemon Chicken

For Maritation

1. Step 1: Marinate the Chicken

   Clean the chicken if not done already and Add chicken to a large bowl.

2. Mix the Marination Ingredients with raw chicken

   Mix in salt, crushed black pepper, yogurt, ginger-garlic paste, lemon juice, chopped coriander, and oil.

   Coat well, cover, and let it marinate for at least 30 minutes (1 -2 hour for best flavor).

Prepare Gravy

1. Prepare the Gravy Base

   Heat ½ cup oil in a large pan.

   Add cardamom, cinnamon, and cloves. Sauté until fragrant.

2. Add ginger-garlic paste and cook for 1 minute.

3. add Onion and cook in Medium

   Add the onion + green chili paste. Cook on medium heat until it turns light golden and the oil separates.

4. App spices

   Add black pepper, cumin powder, garam masala, and coriander powder. Mix well.

5. Add Creaminess

   Reduce the heat and mix in the cashew paste.

   Cook for 2–3 minutes, stirring continuously so it doesn’t burn.

6. Add yogurt and mix well until fully combined and creamy.

7. Add Chicken

   Add the marinated chicken into the gravy.

   Mix well and cook uncovered for 5–7 minutes.

8. Add ½–1 cup water depending on your preferred consistency.

   Cover and cook until the chicken is tender.

Finish With Lemon + Coriander

1. Add Lemon, Coriander and adjust as needed

   Add fresh cream, lemon zest, lemon juice, chopped coriander, and green chilies.

   Mix gently and simmer for 2–3 minutes.

2. Taste and adjust

   Taste and adjust salt, lemon, or spice as needed.

   Serving Suggestions Serve your Lemon Coriander Chicken with: Steamed basmati rice Jeera rice Garlic naan Chapati or tortillas Quinoa It also pairs well with a fresh salad or roasted veggies.

Nutrition Facts

Servings 6

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Amount Per Serving

Calories 365kcal

% Daily Value *

Total Fat 25g39%

Cholesterol 95mg32%

Sodium 420mg18%

Total Carbohydrate 10g4%

Dietary Fiber 1g4%

Sugars 3g

Protein 27g54%

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Vitamin C 12 mg

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

1. Marinate Longer for Better Flavor
   If you have time, marinate the chicken for 30–60 minutes. The yogurt, lemon juice, and spices help tenderize the chicken and make it more flavorful.
2. Adjust the Heat Level Easily
   This recipe uses green chilies for heat.
   For a mild flavor: use 2–3 chilies
   For medium spice: use 5–6
   For spicy: use 8–10 or keep some seeds
3. Don’t Brown the Onions Too Much
   For this recipe, you want the onion-chili paste to stay light in color, so the final gravy looks creamy and fresh. Light sautéing is enough.
4. Cashew Paste Adds Creaminess
   Cashew paste thickens the gravy without making it heavy. If it looks too thick, add 2–3 tbsp water while cooking.
5. Add Lemon Juice at the End
   Lemon juice can turn slightly bitter or cook out if heated for too long.
   Add it after switching off the heat to keep the flavor fresh and bright.
6. Use Fresh Coriander (Cilantro)
   Frozen coriander won’t give the same aroma. Chop it just before adding it for the best fragrance.
7. Taste the Salt After Adding Cream
   Cream balances the saltiness, so taste the gravy after adding cream and adjust accordingly.
8. Bone-In Chicken Works Best
   Bone-in chicken cooks juicier and absorbs flavors better.
   But you can use boneless chicken thighs if you prefer a quicker cook time.
9. Avoid Too Much Water
   This is a semi-thick, creamy gravy. Add only small amounts of water if needed while simmering.
10. Rest the Curry for 10 Minutes
    Letting the chicken rest after cooking helps all the flavors come together and makes the gravy taste fuller.

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