Garlic, Lemon and Chilli Chicken Thighs

When you start with a recipe but over time it evolves so much you forget what the original dish was!
It’s become a garlic lemon chicken that’s spicy and very flavoursome!

I think it’s delicious, my daughter loves it and she says it tastes like a curry but she thinks it reminds her of many dishes and messes with her head in nice way!
I love what it has become and I think many will agree!

It’s great with mash and green beans. That’s how we have it.

All measurements are level spoons and measuringcups;


6 skinless, boneless chicken thighs.
4 tablespoons butter, divided into 2.
6 garlic cloves, minced
3 teaspoon chilli powder
1 small onion blitzed into paste.
1/4 teaspoon salt
1 tsp fresh cracked black pepper
Juice of 1/2 lemon + lemon slices, for garnish
1/2 cup (125ml) chicken stock.( 1 Knorr stock cube)
1 tsp sugar
2 tsp teaspoon crushed red chili pepper flakes
1 cup fresh chopped parsley
3 green chillies chopped

In a large bowl mix chilli powder, salt and pepper and 1 tsp of chilli flakes. Add the chicken thighs and mix with the spice mixture till well coated.
Set aside.

Melt 2 tablespoons butter in a large pan over medium-low heat. Add onion paste and cook this till oil splits. Ensure you have cooked the onion well, that its golden and it has no raw smell but a caramelised aroma.

Lay the seasoned chicken thighs in one layer in the pan. Cook for 5-6 minutes then flip and cook another 5-6 minutes, until almost cooked through. If chicken browns too quickly, lower the heat. Adjust timing depending on the thickness. Transfer chicken to a plate and set aside.

In the same pan lower the heat and melt the remaining butter. Add garlic, cook for a minute. Add half chopped parsley, green chillies, sugar and cook for few minutes.

Add chicken, stir well. Add chicken stock and reduce the sauce until slightly thickened. Turn thighs over, add lemon juice and couple of lemon slices, rest of parsley and heat quickly.

You want a sauce that’s syrupy and thighs partly sunk in it.

Adjust seasoning with pepper and serve the thighs straight away garnished with more crushed chili pepper, fresh parsley, and a slice of lemon if you like.

I don’t think you will be disappointed.

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