Lemon Chicken Kabab Recipe | Juicy, Zesty & Easy Restaurant-Style Chicken
Author: 
Recipe type: Appetizer
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4 Servings
 
Ingredients
  • Chicken drumsticks - 10, skinless
  • Turmeric powder - ¼ tsp
  • Cornflour / corn starch - 1 tsp
  • Fresh coriander leaves - a handful
  • Juice and zest of 1 lemon
For first marinade:
  • Lemon - 1, for juice
  • Salt - 1 tsp
For second marinade:
  • Ginger - 2-inch piece, peeled & roughly chopped
  • Garlic - 10 to 12 cloves
  • Green chilli - 4 to 5 (adjust as per preference)
  • Oil - 1 tsp
  • Thick curd - ½ cup
  • Salt to taste
For tempering:
  • Oil of your choice - 3 to 4 tbsp
  • Bay leaf - 1
  • Black cardamom - 1
For dry spice mix:
  • Whole black peppercorn: 12 to 15
  • Cumin seeds - ½ tsp
  • Green cardamom - 4 to 5
  • Clove - 1
  • Fenugreek/methi seeds - 4 to 5
  • Salt - ¼ tsp
Instructions
  1. Take the chicken drumsticks in a large bowl. Season them with salt and squeeze over the fresh juice of 1 lemon.
  2. Toss everything together until each piece is well coated. Let the chicken rest for 15 to 20 minutes.
  3. After about 20 minutes, gently squeeze out any excess liquid released from the chicken and set it aside in a separate bowl while you prepare the next marinade.
  4. First we will make the fresh ginger-garlic paste. Add green chillies, fresh ginger, garlic cloves, a little oil and a pinch of salt to a grinder jar. Blend everything into a smooth, aromatic paste.
  5. To prepare the second marinade, mix the prepared ginger-garlic-green chilli paste with the thick curd and give a good stir.
  6. Add this prepared marinade and a little more salt if needed to the chicken drumsticks.
  7. Mix thoroughly so every piece of chicken is generously coated in the creamy marinade. Let it sit for just 15 minutes only.
  8. To cook the lemon chicken kabab, heat oil in a heavy-bottomed deep pan over medium heat.
  9. Once the oil is hot, add the bay leaf and black cardamom, allowing them to sizzle for a few seconds until fragrant.
  10. Add the marinated chicken to the pan and sauté for about 2 to 3 minutes over medium heat to seal in all the flavors.
  11. Now cover the pan and cook over low heat for 10 to 15 minutes, stirring occasionally in between, until the chicken is tender and cooked through.
  12. While the chicken is cooking, prepare the dry spice mix which we will sprinkle over the chicken at the very end.
  13. Dry roast black peppercorns, cumin seeds, green cardamom, cloves, fenugreek seeds and a pinch of salt in a small pan over medium heat for about a minute, or until wonderfully aromatic.
  14. Transfer the spices to a plate and let them cool down slightly and then grind them into a coarse powder. Set it aside.
  15. Prepare cornflour slurry by dissolving 1 teaspoon cornflour into ¼ cup of water.
  16. Now back to the chicken which is almost done by now! At this stage, stir in the pinch of turmeric powder and mix well.
  17. Add a splash of water to the pan followed by the cornflour slurry to lightly coat the chicken with a silky glaze and thicken the clinging sauce.
  18. Switch off the flame now. Finish with freshly squeezed lime juice, fragrant lemon zest and freshly chopped coriander leaves. Give a final stir.
  19. Transfer the hot lemon chicken kabab to a serving platter and generously sprinkle the freshly roasted spice mix over the top.
  20. Garnish with fresh coriander sprigs and lemon wedges for an extra pop of color & freshness.
  21. Serve immediately with mint chutney & onion rings for a restaurant-style meal at home. Enjoy!
Recipe by Flavor Quotient at https://flavorquotient.com/2026/07/lemon-chicken-kabab-recipe/