Fresh, zesty, juicy and packed with irresistible flavors, this lemon chicken kabab is proof that a handful of simple ingredients can create something truly extraordinary!
If you're looking for a chicken recipe that's bursting with fresh citrusy flavors while staying incredibly juicy and tender, this lemon chicken kabab is exactly what you need!
Marinated twice for maximum flavor, cooked with fragrant whole spices, and finished with plenty of lemon zest and juice, this kabab is light, aromatic and irresistibly delicious!
In addition to it, a freshly roasted blend of black peppercorns, cumin seeds, green cardamom, cloves and fenugreek seeds is sprinkled over the finished kabab for an extra layer of aroma and flavor.
This simple finishing spice mix elevates the dish from delicious to truly unforgettable making it perfect for everything from weeknight dinners to festive gatherings!
What is Lemon Chicken Kabab?
Lemon chicken kabab is a light, refreshing take on the classic Indian chicken kabab, where juicy pieces of chicken are infused with the bright, zesty flavors of fresh lemon instead of relying on heavy spices alone.
Unlike fiery red tandoori kababs, lemon chicken kabab is all about balance highlighting the bright zing of fresh lemon, complemented by creamy yogurt and aromatic whole spices for a beautiful allrounder flavor.
The citrusy freshness beautifully complements the savoury richness of the chicken, while whole spices and a sprinkle of freshly roasted masala add warmth and complexity without overwhelming the palate.
The result is a kabab that's juicy, fragrant and bursting with vibrant flavors in every bite. This lemon chicken kabab is a versatile dish that's elegant enough for entertaining yet simple enough for a weeknight dinner.
If you’ve got an air fryer and a bunch of fresh coriander in your fridge, you’re 20 minutes away from one of the best chicken dinners you’ll make at home.
This creamy coriander chicken has quickly become one of our favourite air fryer recipes. The chicken turns out super crispy and peppery from the marinade, and the coconut milk sauce you’ll make is so fragrant and green from all the fresh coriander that it fills the kitchen with the most amazing smell.
It uses ingredients I almost always have on hand and comes together really quickly for a delicious family meal. If you’ve been making our air fryer chicken tikka or air fryer lemon garlic chicken regularly, it’s time you try something fresh.
Chicken Thighs: I’ve used boneless chicken thighs cut into 1-inch pieces as they stay juicy even after air frying.
Marinade: Ginger garlic paste, crushed black pepper, white pepper, coriander powder, fresh coriander, cornflour, maida, egg, and salt.
Coconut Milk: Use thick coconut milk as it forms the base of the sauce and gives it its creaminess.
Aromatics: Garlic, green chilli, green chilli paste, and curry leaves.
Fresh Coriander: I’ve used it generously in both the marinade and the sauce.
Butter: For an extra rich sauce.
Oil: Groundnut or any neutral cooking oil for brushing the chicken in the air fryer.
Richa’s Top Tips
Marinate for at least 30 minutes. The cornflour and maida in the marinade form a light coating on the chicken that crisps up in the air fryer. Skipping or rushing the marinating time means the coating won’t set properly and the chicken won’t be as crispy.
Don’t overcrowd the air fryer basket. Leave some gap between the pieces so hot air circulates evenly, and every piece gets that golden, slightly charred finish on all sides.
Make the sauce while the chicken is in the air fryer. It only takes a few minutes on the stove, so by the time the chicken is done, the sauce is ready, and you can toss them together immediately.
Toss the chicken in the sauce right before serving. If it sits in the sauce too long, the crispy coating softens. You want that contrast between the crunchy chicken and the creamy sauce in every bite.
Frequently Asked Questions
Can I use chicken breast instead of thighs?
You can, but thighs are recommended as they stay juicier after air frying. Breast pieces tends to dry out at high heat, so if you do use it, reduce the air frying time by a couple of minutes and keep an eye on it.
Can I make this without an air fryer?
Yes. Shallow fry the marinated chicken pieces in a pan with a couple of tablespoons of oil until golden and cooked through. It’ll take about 3-4 minutes on each side. The air fryer gives you the crispiness with less oil, but pan frying works just as well for flavour.
Can I add vegetables to this recipe?
Bell peppers, broccoli, and mushrooms all work well. Stir-fry them separately and add them to the sauce along with the chicken so they don’t get soggy.
Can I make this with prawns or paneer instead of chicken?
Both work really well. For prawns, air fry for about 4-5 minutes instead of 7, as they cook much faster. For paneer, cube it, coat in the same marinade, and air fry until golden. The coconut coriander sauce tastes great with all three.
Storage Tips
In the fridge: Store the chicken and sauce separately in airtight containers for up to 2 days. Keeping them apart prevents the coating from going soft.
Freezing: Not recommended. The coconut milk sauce tends to split once frozen and thawed, and the crispy coating on the chicken won’t survive freezing.
Reheating tip: Warm the sauce gently on the stove and pop the chicken back in the air fryer at 180°C for 2-3 minutes to crisp it up again. Toss them together just before serving for the best result.
Serving Ideas
This creamy coriander green chicken works as a starter or as part of a proper meal. Here are a few ways we enjoy it:
With Jeera rice: The simplest pairing. The coconut coriander sauce over warm rice is comfort food at its best.
With Lachha Paratha: Hot, flaky parathas with creamy, peppery chicken are a combination that always works.
With Tender Coconut Appam: Soft, lacy appams soak up the coconut coriander sauce beautifully and give the whole meal a South Indian feel.
With Butter Garlic Naan: If you want something more indulgent, warm garlic naan with this chicken makes for a really satisfying dinner.
On its own: As a starter or a snack, these crispy, saucy chicken pieces with a cold drink need nothing else on the side.
Did You Know?
Coriander is one of the oldest herbs known to humanity and it’s seeds have been found in ruins dating back to 5000 BC. It’s also mentioned in ancient Sanskrit texts, Egyptian papyri, and even the Bible. It was found in the tomb of Tutankhamun and was one of the first herbs to be brought to the Americas by European settlers. Every major cuisine in the world uses it in some form, leaves, seeds, or ground. Making it arguably the most universal herb on the planet.
If you love coriander, this recipe is going to make you really happy. And if someone in your house is on the fence about it, this might just be the recipe that wins them over. Tag me on Instagram @my_foodstory when you try it, I’d love to hear what your family thinks.
Buttery, creamy, fresh, and nutty, this air fryer coriander chicken is one of those recipes you need to try! Serve it with as is as a party starter or eat with naan or roti for lunch or dinner.
Add chicken to a bowl, add rest of the ingredients for marination, toss until all chicken pieces get well coated and set aside for 30 minutes.
250 gms boneless chicken thighs, ¼ teaspoon salt, 2 teaspoons ginger garlic paste, 2 teaspoons black pepper, 1 teaspoon white pepper, 2 teaspoons coriander powder, 3 tablespoons finely chopped coriander leaves, 2 ½ tablespoons conflour, 1 tablespoon all purpose flour / maida, ½ egg
Air frying chicken
Preheat the airfryer to 200C. Brush the airfryer basket with oil. Place the marinated chicken pieces on the airfryer basket with some gap in between. Brush / spray the chicken with a teaspoon of oil and air fry at 200C for 7 minutes until they are cooked through & slightly browned around the edges.
Preparing the sauce
Heat oil in a pan or preferably a flat bottomed kadai, add butter & once it melts, add garlic, green chillies, curry leaves and saute for a minute on medium until garlic turns golden. Add green chilli paste and saute for ½ a minute till the rawness goes. Add 2 tablespoons of coriander leaves and saute for a few seconds till they wilt. Add coconut milk, water, salt, pepper and bring to a boil on high and simmer for 1-2 minutes
1 teaspoon groundnut oil or cooking oil, 1 tablespoon butter, 1 tablespoon finely chopped garlic, 1 green chilli, 1 sprig curry leaves, 2 teaspoons green chilli paste, 3 tablespoons finely chopped coriander leaves, ½ cup thick coconut milk, ¼ cup water, ¼ teaspoon salt, ¼ teaspoon black pepper
Coriander chicken
Add the airfried chicken to the sauce, mix well and saute for a minute till the sauce coats the chicken. Take off the heat, garnish with the remaining 1 tablespoon of coriander leaves and serve.
These hot honey chicken drumsticks are baked until perfectly juicy, then glazed & rebaked with a luscious mix of honey, hot sauce and lemon juice until beautifully caramelized and finger-licking delicious! The kind of recipe that disappears faster than you can make it!
Sticky, sweet, spicy and completely irresistible - Who's grabbing the first drumstick? 😀
There’s something incredibly satisfying about sticky, glossy chicken drumsticks fresh out of the oven, especially when they strike that perfect balance between sweet and savory goodness with that sizzling touch of heat!
These hot honey chicken drumsticks bring together the comforting familiarity of oven-baked chicken with the irresistible allure of a spicy honey glaze that caramelizes beautifully as it bakes.
The result is a finger-licking dish that feels equally at home on a casual weeknight dinner table or as the star attraction at your next gathering.
What is hot honey chicken drumstick?
These hot honey chicken drumsticks are everything you want in a crowd-pleasing chicken recipe — juicy oven-baked drumsticks coated in a sticky, sweet and spicy hot honey glaze that sticks to the chicken like nobody’s business making it the ultimate finger-licking dinner!
Seasoned with a simple but flavorful blend of garlic powder, onion powder, chilli powder, salt and pepper, the chicken develops a delicious savory base before the magic really begins.
Lemon pepper grilled chicken is a simple and flavourful recipe that is made with a handful of ingredients like fresh lemon juice, black pepper, chicken thighs, olive oil and salt. The fresh lemon adds a bright citrus flavour and garlic, black pepper gives the chicken a delicious taste. Enjoy this grilled chicken with rice, salad,...
We’ve been making this Air Fryer Lemon Garlic Chicken on repeat for weeks now, and my family still isn’t tired of it. It’s lemony, garlicky, and takes about 20 minutes to get on the table.
We eat a lot of chicken at home, and this air fryer lemon garlic chicken has quickly joined the ranks of one of the most loved recipes in our kitchen. The marinade is simple, but the lemon zest in it brings this beautiful citrusy aroma that fills the whole room. And the chicken turns out juicy and tender every single time.
Our air fryer chicken tikka and air fryer chicken tenders have been family favourites for a while, and this lemon garlic chicken is now part of the list. If your family loves chicken as much as mine does, I think this one’s going to earn a permanent spot in your kitchen too.
Chicken: I’ve used 350 grams of boneless thigh pieces here, cut into 1.5-inch pieces. I wouldn’t recommend breast pieces for this recipe as it comes out dry and chewy.
Lemon zest: Used in the marinade and herb butter. Adds a beautiful aroma and a lovely lemon-y flavor that’s hard to achieve with just lemon juice.
Other Marinade Ingredients: Lemon juice, grated garlic, crushed pepper, kashmiri chilli powder, honey, salt, and olive oil.
Herb Butter: Soft butter (I have used regular salted butter) mixed with lemon zest and freshly chopped coriander.
Skewers: For threading the chicken pieces before air frying.
Oil: Groundnut or any neutral cooking oil for brushing the basket and the chicken.
Frequently Asked Questions
Can I make this without an air fryer?
Yes. You can grill the skewers on a hot pan or tawa for about 3-4 minutes on each side, or bake them in the oven at 200°C for about 15-18 minutes. The air fryer gives you the best char with the least oil, but both alternatives work well.
Can I use chicken breast instead of thighs?
You can, but thighs are recommended because they stay juicier in the air fryer. Breast tends to dry out quickly, especially at high heat. If you do use breast, reduce the air frying time by a couple of minutes and keep an eye on it.
How do I know when the chicken is done?
The pieces should be slightly browned around the edges and cooked through with no pink in the centre. For boneless thigh pieces this size, 6-8 minutes total at 200°C is usually enough.
Can I add vegetables to the skewers?
Bell peppers, onion chunks, and zucchini all work well threaded between the chicken pieces. Just make sure they’re cut to a similar size so everything cooks evenly.
Do I need to use skewers or can I just lay the pieces flat?
You can skip the skewers entirely and lay the marinated pieces directly in the basket. The skewers just make it easier to flip and serve, but the chicken tastes the same either way.
Richa’s Top Tips
Marinate for at least an hour. The lemon juice and garlic need time to work into the chicken. The longer it sits, the more flavour each piece absorbs. If you have time, you can also marinate it overnight and keep it refrigerated.
Don’t skip the lemon zest in the marinade. The zest carries the concentrated citrus oils that give this chicken its signature aroma. Lemon juice alone won’t give you the same result.
Leave a gap between the skewers in the air fryer basket. If the pieces are touching, the hot air can’t circulate properly, and the chicken won’t get that golden, slightly charred finish on all sides.
Brush with oil before and after flipping. This helps the chicken brown evenly and keeps the surface from drying out during air frying.
Brush the herb butter on while the chicken is still hot. The heat melts the butter instantly, and it seeps into every piece, carrying the lemon zest and coriander flavour with it.
Storage Tips
In the fridge: Store in an airtight container for up to 2 days. The lemon and garlic flavours hold up well overnight.
Freezing: You can freeze the marinated, uncooked chicken for up to two weeks. Thaw overnight in the fridge, thread onto skewers, and air fry fresh. Make the herb butter fresh when you’re ready to serve.
Reheating tip: Pop the chicken back in the air fryer at 180°C for 2-3 minutes to warm through. Brush with fresh herb butter before serving to bring back that just-cooked flavour.
Serving Ideas
This air fryer lemon garlic chicken is versatile enough to work as a starter or as part of a meal. Here are a few ways we enjoy it:
With Hummus and Whole Wheat Pita Bread: Slide the chicken off the skewers, tuck it into a warm pita with some hummus, and you’ve got a proper Mediterranean style lunch.
With Mediterranean Chickpea Salad: The lemony chicken with this fresh, crunchy salad makes for a really light and satisfying meal.
With Egg Fried Rice: If you want something more filling, a plate of fried rice with these skewers on the side works really well.
On its own: With a squeeze of lemon and a cold drink. Sometimes the simplest way is the best way.
Did You Know?
Lemon zest contains five to ten times more concentrated citrus flavour than lemon juice. The zest is packed with essential oils, primarily limonene, which is where that intense, bright lemon aroma comes from. Lemon juice gives you acidity and tanginess, but the zest gives you fragrance. That’s why this recipe uses zest in both the marinade and the herb butter.
This air fryer lemon garlic chicken deserves a spot in every kitchen that loves good chicken. Try it, and I have a feeling the words ‘can we have that lemon chicken again?’ will follow very soon. Find me on Instagram @my_foodstory and tell me how it went.
Lemon-y, garlicky, and incredibly fragrant, this air fryer lemon garlic chicken is an absolute must- try recipe. It's quick, easy, healthy-ish and comes together in 20 minutes.
350gramsboneless chicken thighs cut into 1.5 inch pieces
2teaspoonslemon zest
2teaspoonslemon juice
2teaspoonsgrated garlic
¼teaspooncrushed pepper
1teaspoonkashmiri chilli powder
1teaspoonhoney
¼+ ⅛ teaspoon salt
2teaspoonsolive oil
Other
3skewers
1– 2 teaspoons groundnut or any cooking oil for brushing
1 ½tablespoonssoft butter
2teaspoonslemon zest
2teaspoonsfinely chopped coriander leaves
Instructions
Take chicken in a bowl, add rest of the ingredients for marinade, toss until all chicken pieces get well coated with the marinade and set aside for at least an hour.
Preheat the airfryer to 200C. Brush the airfryer basket with oil. Thread the chicken pieces onto the skewers and place them on the airfryer basket with some gap in between. Brush the chicken with a teaspoon of oil and air fry at 200C for 3 minutes, flip once, brush with oil & air fry at 200 C for another 3-5 minutes or until they are cooked through & slightly browned around the edges.
3 skewers, 1 – 2 teaspoons groundnut or any cooking oil for brushing
Brush the fried chicken with herb butter and serve.
Tandoori Chicken Salad, sliced lettuce, onions, tomatoes, cucumber topped with perfectly cooked tandoori chicken and drizzled all over with green chutney dressing. This salad taste so filling, high in protein and makes a satisfying meal. Tandoori Chicken Salad Recipe Whenever I make tandoori chicken, I reserve few pieces aside to make this salad. Or you...
These Thai drunken noodles are hands down the spiciest, most flavourful noodle dish we make at home. If you love heat, garlic, and a good wok-tossed noodle, you’re going to love this.
Thai drunken noodles, also known as Thai pad kee mao, are one of the most popular Thai restaurant dishes, and they’re actually really easy to make at home. The fresh crushed chillies and garlic give the noodles this incredible heat, and the oyster-soy sauce brings a rich, savoury depth that ties everything together.
The whole recipe takes about 25 minutes, which is probably faster than waiting for delivery. If you’ve tried our peanut butter ramen or bibim guksu, you know we love our noodles in this house. They’re perfect for a weeknight dinner when you want something that feels special but doesn’t take long.
Chicken Thighs: Boneless and cut into thin strips. Thighs stay juicy and tender even on high heat in the wok.
Marinade: Cornflour, sugar, soy sauce, and water. A quick marinade that keeps the chicken tender during stir-frying.
Sauce: Oyster sauce, soy sauce, dark soy sauce, fish sauce, and crushed pepper.
Thai Red Chillies & Garlic: Crushed together into a fresh paste for heat and flavor. If you can’t find Thai red chillies, you can replace it with Serrano Peppers or Indian bird’s eye chilli for similar heat and flavor profile.
Vegetables: Broccoli florets, carrot juliennes, and baby corn for crunch and colour.
Noodles: Even though pad kee mao traditionally uses flat noodles, I prefer to use instant noodles as they’re quick and convenient. However, any noodles work for this recipe.
Oil: Sunflower or any neutral cooking oil with a high smoke point. I would avoid olive oil for this recipe.
Richa’s Top Tips
Crush the chillies and garlic in a mortar and pestle; don’t blend them. Crushing gives you a coarse, chunky paste that releases flavour differently in the wok compared to a smooth blended paste. That rough texture is part of what makes drunken noodles taste authentic.
Get the wok really hot before adding anything. High heat is essential for stir-frying. If the wok isn’t hot enough, the chicken and vegetables will steam instead of getting that slightly charred, smoky finish.
Keep everything prepped before you cook: This recipe moves really fast once it’s on the gas. So make sure to cut the veggies, portion the sauces, etc. first as you won’t have much time during the cook,
Cook the chicken first, then remove it before adding the paste and vegetables. This prevents the chicken from overcooking while you stir-fry everything else. It goes back in at the end with the noodles.
Toss the noodles in at the very end. They only need a minute or two in the wok to absorb the sauce and heat through. Any longer and they’ll go soft and sticky.
Frequently Asked Questions
What are drunken noodles?
Drunken noodles or pad kee mao is a popular Thai stir-fried noodle dish known for its bold, spicy flavours. The name supposedly comes from the idea that these noodles are so spicy and flavourful that they’re the perfect thing to eat after a night out/after drinking. Whether or not that’s true, they’re one of the most ordered dishes at Thai restaurants worldwide.
What is the difference between drunken noodles and pad thai?
They’re very different dishes. Pad thai is sweet, tangy, and nutty with a tamarind-based sauce and crushed peanuts on top. Drunken noodles are bolder and spicier, with a savoury sauce built on oyster sauce, soy, and fish sauce. Pad thai is delicate, drunken noodles are fiery. If you like heat, drunken noodles are usually the more satisfying order.
What are the best noodles to use?
Thick, flat rice noodles are the most traditional choice. Udon noodles also work well because they’re chewy and hold the sauce nicely. Avoid thin noodles like vermicelli or angel hair as they get lost in the bold sauce and break apart too easily in the wok.
Can I make this vegetarian or vegan?
Yes. Skip the chicken and add firm tofu or extra vegetables like mushrooms, bell peppers, and snap peas instead. For a vegan version, replace the oyster sauce with a vegetarian oyster sauce and skip the fish sauce or use a soy-based substitute.
Storage Tips
In the fridge: Store in an airtight container for up to 2 days. Keep in mind that the noodles will absorb the sauce as they sit, so they may taste less saucy when reheated.
Freezing: Not recommended. The noodles and vegetables lose their texture once frozen and thawed.
Reheating tip: Toss everything back into a hot wok or pan for a couple of minutes with a splash of soy sauce. This loosens the noodles and brings back some of that freshly stir-fried flavour. Avoid the microwave if you can.
Serving Ideas
Thai drunken noodles are a complete meal on their own, but if you want to build a bigger spread, you can pair the pad kee mao recipe with:
With Veg Spring Rolls: Light, crispy spring rolls on the side balance out the bold, spicy noodles really well.
With a fried egg on top: A runny fried egg over the noodles adds richness and helps mellow the heat a little. Simple but makes a big difference.
With Wonton Soup: If you want something brothy alongside, a warm bowl of wonton soup rounds out the meal nicely.
Did You Know?
The reason your stir-fry never tastes quite like a restaurant’s comes down to one thing: heat. A commercial wok burner in a Thai or Chinese restaurant puts out over 200,000 BTUs. Your home gas stove maxes out at around 15,000-18,000 BTUs. That’s roughly ten times less heat. At restaurant temperatures, the wok surface reaches over 370°C, which is where a phenomenon called “wok hei” or “breath of the wok” happens. Oil aerosolises, catches fire for a split second as the chef tosses the food, and drops back down, infusing everything with that signature smoky, charred flavour. You can’t fully replicate this at home, but cooking in small batches on the highest heat your stove can give, which is what this recipe does, gets you the closest.
I hope these Thai drunken noodles bring the same kind of excitement to your dinner table that they’ve brought to ours. They’re bold, they’re spicy, and they come together so easily that you’ll wonder why you ever bothered ordering them. Tag me on Instagram @my_foodstory when you make them, I’d love to see your bowls!
These spicy, saucy Thai Drunken Noodles aka Pad Kee Mao are a popular Thai noodle stir-fry dish. It's bold, spicy, super easy, and perfect to recreate a takeout style meal at home.
125gms chicken thigh bonelesscut into 2 inch long strips
½teaspooncornflour
⅛teaspoonsugar
1teaspoonsoy sauce
2teaspoonswater
For sauce
2tablespoonsoyster sauce
2tablespoonssoy sauce
½tablespoondark soy sauce
½tablespoonfish sauce
¼teaspooncrushed pepper
other
2tablespoonssunflower or any neutral cooking oil
6-7thai red chillies
8-10garlic cloves
⅛teaspoon+ 1 pinch saltdivided
⅓cupbroccoli florets
¼cupcarrot juliennes
¼cupbaby corncut into 2 inch long strips
½teaspoonsugar
225gramscooked noodlesapprox. 2 ½ cups (refer note 1)
Instructions
Add all the ingredients for marination to a bowl, toss well and set aside to marinate for 15 minutes.
125 gms chicken thigh boneless, ½ teaspoon cornflour, ⅛ teaspoon sugar, 1 teaspoon soy sauce, 2 teaspoons water
Take all the ingredients for the sauce in a bowl, toss well and set aside.
2 tablespoons oyster sauce, 2 tablespoons soy sauce, ½ tablespoon dark soy sauce, ½ tablespoon fish sauce, ¼ teaspoon crushed pepper
Add chillies, garlic, a pinch of salt to a pestle and using the mortar, crush to a coarse paste.
6-7 thai red chillies, 8-10 garlic cloves, ⅛ teaspoon + 1 pinch salt
Heat oil in a wok or kadai, add chicken and saute for 2-3 minutes on medium heat till they get lightly roasted. Add crushed chilli-garlic paste and saute for a few seconds till fragrant. Add veggies, remaining ⅛ teaspoon salt, sugar and toss for a minute or 2 till they are fried well. Add cooked noodles & toss for 1-2 minutes till they get mixed well and serve.
2 tablespoons sunflower or any neutral cooking oil, ⅓ cup broccoli florets, ¼ cup carrot juliennes, ¼ cup baby corn, ½ teaspoon sugar, 225 grams cooked noodles
Video
Notes
Cook noodles as per package instructions and use in the recipe.
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