Mughlai Lemon Chicken Scallopini

Ingredients

In this Mughlai adaptation, the traditional Italian scallopini is transformed by incorporating Mughlai spices and flavors. The original dish typically uses white wine and butter for the sauce, while the Mughlai version replaces these ingredients with yogurt and a blend of aromatic spices such as cardamom, cinnamon, and cloves. This adaptation adds a unique twist to the dish, infusing it with the rich and robust flavors of Mughlai cuisine. We alse have the original recipe for Scaloppine al limone, so you can check it out.

• 500g (1.1 lb) boneless chicken breast, thinly sliced 500g (1.1 lb) boneless chicken breast, thinly sliced
• 1 cup (240ml) plain yogurt 1 cup (240ml) plain yogurt
• 2 tablespoons ginger paste 2 tablespoons ginger paste
• 2 tablespoons garlic paste 2 tablespoons garlic paste
• 1 teaspoon turmeric powder 1 teaspoon turmeric powder
• 1 teaspoon red chili powder 1 teaspoon red chili powder
• 1 teaspoon garam masala 1 teaspoon garam masala
• 1 teaspoon ground cardamom 1 teaspoon ground cardamom
• 1 teaspoon ground cinnamon 1 teaspoon ground cinnamon
• 1/2 teaspoon ground cloves 1/2 teaspoon ground cloves
• Juice of 2 lemons Juice of 2 lemons
• Salt to taste Salt to taste
• 4 tablespoons vegetable oil 4 tablespoons vegetable oil
• Fresh coriander leaves for garnish Fresh coriander leaves for garnish

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 18g, 3g
• Carbohydrates (total, sugars): 6g, 2g
• Protein: 34g
• Fiber: 1g
• Salt: 1.5g

Preparation

1. 1.
   In a bowl, combine the yogurt, ginger paste, garlic paste, turmeric powder, red chili powder, garam masala, ground cardamom, ground cinnamon, ground cloves, lemon juice, and salt. Mix well to form a marinade.
2. 2.
   Add the chicken slices to the marinade, ensuring they are well coated. Allow the chicken to marinate for at least 1 hour in the refrigerator.
3. 3.
   Heat the vegetable oil in a large skillet over medium heat.
4. 4.
   Remove the chicken slices from the marinade, allowing any excess marinade to drip off.
5. 5.
   Place the chicken slices in the skillet and cook for 3-4 minutes on each side, or until golden brown and cooked through.
6. 6.
   Remove the chicken from the skillet and set aside.
7. 7.
   In the same skillet, add the remaining marinade and cook for 2-3 minutes, until it thickens slightly.
8. 8.
   Return the chicken to the skillet and coat it with the sauce.
9. 9.
   Garnish with fresh coriander leaves.
10. 10.
    Serve hot with rice or naan bread.

Treat your ingredients with care...

• Chicken — For best results, use thinly sliced boneless chicken breast to ensure quick and even cooking.
• Yogurt — Use plain yogurt without any added flavors or sweeteners. Greek yogurt can also be used for a creamier texture.
• Spices — Ensure that the spices are fresh for maximum flavor. You can adjust the spice levels according to your preference.

Tips & Tricks

• For a richer flavor, marinate the chicken overnight in the refrigerator.
• If you prefer a thicker sauce, you can add a tablespoon of cornstarch mixed with water to the sauce and cook until it thickens.
• Adjust the amount of lemon juice according to your taste preference for a more or less tangy flavor.
• Serve the dish with a side of fragrant saffron rice to complement the flavors.

Serving advice

Mughlai Lemon Chicken Scallopini is best served hot, accompanied by fragrant saffron rice or naan bread. Garnish with fresh coriander leaves for added freshness and visual appeal.

Presentation advice

Arrange the golden-brown chicken slices on a platter, drizzle the lemon sauce over them, and garnish with a sprinkle of fresh coriander leaves. Serve with a side of saffron rice or naan bread for an enticing presentation.