Poulet Gingembre-Citron (Nimbu Adrak Murgh)
Du poulet cuit avec beaucoup de gingembre frais, de poivre noir et de citron jusqu'à obtenir un glaçage acidulé et brillant.
Portions
Ingrédients
Nutrition
Par portion
Étapes
Marinate
Rub the chicken pieces with the grated ginger, garlic, juice of 1 lemon, pepper, ground spices and salt. Cover and let sit for 30 minutes at room temperature.
- 1kg chicken pieces
- 2 tbsp grated ginger
- 6 cloves garlic
- juice of 1 lemon lemon juice
- 1 tsp black pepper
- 1 tsp ground cumin
- 1 tsp ground coriander
- ½ tsp ground turmeric
- 1 tsp Kashmiri chili powder
- 1½ tsp salt
✅ C'est prêt quand : chicken is evenly coated with no dry spots
Brown the chicken
Heat the oil in a wide pan over medium-high heat. Add the marinated chicken and cook for 7-9 minutes, turning the pieces, until browned on all sides.
- 3 tbsp oil
- 1kg marinated chicken (from step 1)
✅ C'est prêt quand : chicken is golden brown on all sides
Cook covered
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Make it sticky
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Marinate
Rub the chicken pieces with the grated ginger, garlic, juice of 1 lemon, pepper, ground spices and salt. Cover and let sit for 30 minutes at room temperature.
- 1kg chicken pieces
- 2 tbsp grated ginger
- 6 cloves garlic
- juice of 1 lemon lemon juice
- 1 tsp black pepper
- 1 tsp ground cumin
- 1 tsp ground coriander
- ½ tsp ground turmeric
- 1 tsp Kashmiri chili powder
- 1½ tsp salt
✅ C'est prêt quand : chicken is evenly coated with no dry spots
Brown the chicken
Heat the oil in a wide pan over medium-high heat. Add the marinated chicken and cook for 7-9 minutes, turning the pieces, until browned on all sides.
- 3 tbsp oil
- 1kg marinated chicken (from step 1)
✅ C'est prêt quand : chicken is golden brown on all sides
Cook covered
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
Make it sticky
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
The Story Behind the Dish
Not every Indian chicken dish is a rich curry. Dry preparations like this one, sharp with ginger and lemon, are common in North Indian homes and in the 'dry chicken' sections of Indian cookbooks.
The bright citrus and fresh ginger make it a lighter alternative for warm days.
⭐ Why It's Famous
Zesty, light and easy, it's the chicken dish to make when you want something fresh rather than creamy.
💡 Fun Fact
Fresh ginger has been used in India for thousands of years — the English word 'ginger' traces back to Sanskrit 'shringavera'.
North India
28.61°N, 77.21°E
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