Name: Boneless Masala Chicken with Lemon rice recipe by Atrij Biswas at BetterButter
Prep time: 30 min
Cook time: 30 min
Total time: 60 min
Yield: 1
Ingredients: FOR LEMON RICE :---; Lemon -1 nos; Long grain rice - 2 and 1/2 cups; Cinnamon - 1 tsp; Salt - as per needed; Water - as per needed (for boiling the rice); Sugar - 1 tbsp; FOR MASALA CHICKEN :----; Boneless chicken - 250 gms; Potatoes - 2 nos; Onion - 1/2 nos; Coriander - finely chopped; Salt - as per needed; Sugar - 2 tsp; Cornflour - 1 and 1/2 tbsp; Dried masalas 1 tsp like - garam masala,turmeric powder,red chilli powder,coriander powder and jeera powder.; Chicken masala - 2 tbsp; Curd - 3 tbsp; Water - as needed to boil the chicken; Oil - 2 tbsp; Butter - 1 tsp

ABOUT Boneless Masala Chicken with Lemon rice RECIPE

This recipe is fully invented by me. If you eat the chicken with rice you'll get a chatpata+tangy taste. The tanginess of the rice and the chatpata taste of chicken just blends in mouth. It is very easy to make,hope you will enjoy it.

Ingredients Serving: 1

FOR LEMON RICE :---
Lemon -1 nos
Long grain rice - 2 and 1/2 cups
Cinnamon - 1 tsp
Salt - as per needed
Water - as per needed (for boiling the rice)
Sugar - 1 tbsp
FOR MASALA CHICKEN :----
Boneless chicken - 250 gms
Potatoes - 2 nos
Onion - 1/2 nos
Coriander - finely chopped
Salt - as per needed
Sugar - 2 tsp
Cornflour - 1 and 1/2 tbsp
Dried masalas 1 tsp like - garam masala,turmeric powder,red chilli powder,coriander powder and jeera powder.
Chicken masala - 2 tbsp
Curd - 3 tbsp
Water - as needed to boil the chicken
Oil - 2 tbsp
Butter - 1 tsp

Instructions

BOIL THE RICE BY PUTTING ALL THE INGREDIENTS IN IT.
BOIL THE CHICKEN UNTILL ALL THE FAT OF IT IS DISSOLVED AND TILL IT COOKS.
AFTER BOILING THE CHICKEN PIECES MARINATE IT WITH CURD AND ALL THE DRIED MASALAS INCLUDING SALT EXCEPT GARAM MASALA. KEEP IT ASIDE FOR 15 - 20 MINS.
AFTER THAT PAN FRY THE POTATOES,ONIONS AND CHICKEN.
AFTER THAT WE WILL PUT THE FRIED THINGS IN A SAUCEPAN AND PUT SOME WATER,CURD,BUTTER,SUGAR,DRIED MASALAS AND CORNFLOUR.
COOK THE CHICKEN MASALA UNTILL THE GRAVY THICKENS.
SERVE HOT WITH SOME CORIANDER ON TOP FOR GARNISHING. AND THE DISH IS READY!!!!!

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