Creamy Chicken with Lemon Coriander Rice | क्रीमी चिकन और लेमन कोरिएंडर राइस | Chef Sanjyot Keer

By Your Food Lab · 45 min

Ingredients

Instructions

1. Slice the chicken breast thinly, then cut the slices against the grain into strips and put them in a bowl.
2. Add salt, freshly crushed black pepper and the water in stages, about 6 to 8 tablespoons in total. After each addition, stir vigorously with the back of a spoon until the chicken absorbs the water.
3. Repeat the water addition 3 to 4 times until the chicken looks hydrated and has a light, egg-white-like coating.
4. Add the oil and corn flour and mix until all the strips have a light coating.
5. Heat a pan on high and add the oil. Add the garlic and green chillies and stir briefly.
6. Add the chicken and cook on high, stirring now and then, until just cooked through and still juicy. Transfer to a bowl straight away.
7. For the sauce, melt the butter in a saucepan, then reduce to low heat and add the refined flour. Cook, stirring constantly, until it becomes sandy in texture.
8. Add the milk gradually in 2 to 3 batches, whisking well and scraping the pan edges after each batch to avoid lumps. Once smooth, add the remaining milk all at once and whisk until completely smooth.
9. Return the chicken to the sauce with salt, oregano, red chilli flakes and freshly crushed black pepper. Stir and cook for 1 to 2 minutes, then taste and adjust the salt.
10. For the rice, heat a pan on high and add the butter and oil. When the butter melts, lower to low heat and add the garlic, onion, oregano and red chilli flakes. Raise the heat and cook until the garlic is done and the onion turns light golden brown.
11. Add the coriander and stir briefly, then add the cooked rice and a pinch of salt and mix well.
12. Turn off the heat. Add the lemon zest (yellow part only) and squeeze in the lemon juice. Add salt to taste and mix so the rice is evenly coated. Cook for 3 to 4 minutes.

Summarized from Your Food Lab's video. Watch it for the details.

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