Pure Punjabi Lemon Chicken Mix Method Instructions

Welcome to your instructions for The Pure Punjabi Lemon Chicken meal kit sachet We want you to enjoy meal prepping with our meal sachets, and for it to be helping you in achieving your lifestyle and health goals. If you ever have any questions, don't hesitate to get in touch, Simply click 'reply' to this email, and let us know how we can help you. Below are your step-by-step instructions, with guidelines for preparation times and cooking times, along with a picture of the finished dish. If you discover any particular favourites as you cook your way through your meal kit sachets, then simply click on the image of the dish to re-order that sachet. Nimbu Chicken Mix instructions  This mix will make Nimbu Chicken for 4 people Please note that these method instructions are for your own personal domestic use, and are subject to copyright. They may not be shared, forwarded, copied or reproduced in any format.  Any commercial use is prohibited. Prep time: 5 minutes Marinading time: 3 hours (or overnight ideally) Cooking time: 20 minutes (note: take the chicken out of the fridge 20 minutes before cooking - see step 2 below)   1 tablespoon ghee (or sunflower oil if dairy-free) 1 lemon (must be a fresh lemon and not bottled lemon juice - it really does make a difference!) 1 sachet of Pure Punjabi’s Nimbu (Lemon) Chicken Mix 500g skinless & boneless chicken thighs, cut off any fat or sinue

Method:

1. Pour the entire contents of the Nimbu (Lemon) Chicken sachet into the chicken. Coat over the chicken, and leave to marinade in the fridge. Leave to marinade up until 20 minutes before you are ready to cook the chicken.

2.       20 minutes before cooking the kitchen, squeeze the juice of the lemon onto the chicken. Note: the acid in the lemon will start tenderising the chicken initially, but if you leave it on longer, it will make the chicken go tough. So it is important that you don't leave it on the chicken for much longer than 20 minutes.

3. Heat a frying pan over a medium to high heat and put the ghee (or sunflower oil) in the pan. Put the chicken thighs into the pan (leave any extra lemon juice in the marinading bowl, don't pour it over). You will notice that liquid starts to come out of the chicken. Blot this up with some kitchen paper. It is important to do this, as leaving the liquid in the pan will stop the chicken from going golden (golden = flavour).

4.  Once the first side has turned a light golden colour (as shown in the picture above), turn it over. If any more liquid comes out of the chicken, blot it up with more kitchen paper to allow the second side to become golden too.

5. Once both sides of the chicken are a golden colour (as shown in the image above), make a tin foil lid for the chicken (as shown in the image below) and turn the temperature down to the lowest setting . This is to allow the centre of the chicken to cook, whilst keeping it tender.

6. Check the chicken after 7 - 8 minutes. Cut the thickest piece of chicken and check that it has cooked all the way through (no pink / raw sections). It should look roughly like the image above. Once it's cooked through, turn the heat off, cover the chicken back with the foil lid and leave it to rest for 5 minutes. This is to make sure it stays tender. After letting it rest for 5 minutes, cut each chicken thigh in half (on the diagonal) and serve hot.

Nimbu Chicken is traditionally served with rice, and is delicious with our Pilau Rice Mix. * Tip: Only want to eat 1 or 2 portions at a time? Use only 1/4 or 1/2 of the ingredients at a time, and simply re-seal the Nimbu (Lemon) Chicken sachet for using another time. We love to see your culinary creations! So post your dish as ‘Pure Punjabi Nimbu chicken’ on social media and tag as @PurePunjabiLtd so we can see!