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This lemon garlic chicken starts off with browning the chicken and then cooking it in a garlicky lemony gravy that is best served with buttery noodles. 

Lemon Garlic Chicken

This lemon garlic chicken starts off with browning the chicken and then cooking it in a garlicky lemony gravy that is best served with buttery noodles.

Course Chicken, Dinner
Cuisine International, Italian
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings 5 people
Calories 3141 kcal


For the chicken

  • 500 grams boneless chicken cubed
  • 1 1/2 teaspoons salt
  • 1 teaspoon freshly ground black pepper
  • 1/4 cup flour
  • 4 tablespoon oil
  • 1 cup onions finely chopped
  • 12 cloves garlic
  • 1/2 – 1 teaspoon red pepper flakes adjust to taste
  • 3 to 4 black peppercorns
  • 1/4 cup freshly squeezed lemon juice
  • 1 1/4 cup chicken stock 1 chicken cube dissolved in 1 1/4 cup of water
  • 3-4 green chillies whole

For the noodles

  • 450 grams egg noodles or spaghetti
  • 3 tablespoons butter
  • 1/2 tablespoon dried parsley


  1. Place the chicken in a small bowl. Season with 1 teaspoon salt and black pepper. Add flour, and toss to mix together. Make sure the chicken is coated with the flour properly. Set aside.

  2. Take 10 cloves of garlic, and place them in a mortar and pestle. Pound them for a minute or so, till the garlic gets smashed up and releases it's flavor. The garlic should be smashed into small pieces, but not turned into garlic paste. Alternatively, place the garlic cloves in a clean plastic/ziploc bag, and then pound with a meat hammer or a rolling pin. Set aside.

    Finely slice the remaining 2 cloves of garlic, and set aside.  

  3. In a large saute pan or wok, heat 2 tablespoon oil over medium-high heat. When the oil is hot, add the chicken and cook till golden brown on both sides. Remove the chicken from the pan and keep aside.

  4. Keeping heat on low-medium, add chopped onions to the pan and cook till light brown. Add the smashed up garlic, red chilli flakes, remaining salt, black peppercorn and cook for about 2 minutes. 

  5. Add the lemon juice, chicken stock and browned chicken back to the pan. Bring the mixture to boil, then turn heat to simmer. Cover the pan and cook for about 10 minutes. Once the chicken is cooked through, take off the cover and cook for a few minutes till gravy is as per desired consistency. 

  6. Heat remaining oil in a small frying pan or tempering pan and deep-fry the sliced garlic cloves till light golden and crisp. Drain on paper towels. 

    Cut the green chili's in half, or make a slit in them. Shallow fry the chili's in the same oil till blistered. Drain on paper towels. 

For the noodles

  1. Cook the noodles till al dente (timing specified on packet). Drain well, and place in a large bowl. 

  2.  Add the butter and parsley. The butter will melt from the heat of the noodles. Keep the water to boil for the noodles when starting to brown the chicken. The noodles should be added when the chicken is on simmer so both chicken and noodles are ready at the same time for the optimal temperature.

  3. Top chicken with fried garlic & chili’s. Another option for garnish is to use sliced spring onions or coriander/dhaniya. Serve lemon garlic chicken with noodles on the side.