Citrus Ginger Chicken (Nimbu Adrak Murgh)
Bone-in chicken cooked with lots of fresh ginger, black pepper and lemon until the juices reduce to a tangy, sticky glaze. Finished with sliced red onion and lemon rounds — bright, zesty and light.
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Start your free weekContinue with free accessMarinate
Rub the chicken with the grated ginger, garlic, juice of 1 lemon, pepper, ground spices and 1½ tsp salt. Marinate for 30 minutes.
Sear
Heat the oil in a wide pan and sear the chicken for 8 minutes, turning, until golden.
Cook covered
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Glaze
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Marinate
Rub the chicken with the grated ginger, garlic, juice of 1 lemon, pepper, ground spices and 1½ tsp salt. Marinate for 30 minutes.
Sear
Heat the oil in a wide pan and sear the chicken for 8 minutes, turning, until golden.
Cook covered
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
Glaze
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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