Live. Laugh. Love. Cook!

An architect by profession, I have always found cooking to be therapeutic and fun. It is incredibly iterative, just like design; no recipe is sacrosanct – can be bettered, simplified and adapted to evolving palates. The result may well be a failure 🙂 but more often than not the end product will surprise, thrill and make those who have the pleasure of enjoying it, come back for seconds! *a proud moment for any chefling* I learned cooking from my mother, whose careful attention to detail made me learn how to improvise with all the recipes that I try. I cook from whatever is available at home and focus on retaining the individual flavors/ aromas of all the ingredients while creating a perfect blend.

One of my most favorite is the Lemon Chicken recipe which is really simple n easy to make, has this really perfect fusion of sweet & sour and tastes YUM! It goes great with garlic rice.


 For garlic rice:

  • Take 1.5 cups of rice, boil and drain them with water.
  • In a separate wok heat some cooking oil and add 3-4 cloves of crushed garlic along with 3 thinly sliced green chillies.
  • Cook till the garlic turns light brown and then add 2 Tablespoons of soya sauce.
  • Stir well.
  • You can add fresh coriander leaves and cashew nuts or almonds in as well.
  • Mix in the rice and let it steam so that all the rice get the aroma & flavor of the ingredients.
    Keep aside.

For lemon chicken:

  • Boneless chicken 1″ cubes, roughly about 2 lbs. (I took about 4 breast fillets and cut them into cubes)

Marinate the chicken for 30 mins in:

  • 2 Table Spoon Soya Sauce
  • 1.5 Tea spoon Sugar
  • 1/2 Tea spoon salt
  • 1/2 Tea spoon black pepper
  • a little oil
  • I mix in some mixed herbs & oregano as well for taste

Make some batter with:

  • 2 eggs
  • 1 Tea spoon Baking powder
  • 1 pinch of black pepper
  • Cornflour (takes about 3-4 Table spoons but you have to check the consistency if its very runny then add a little more)
  • Mix all the above ingredients well and dip the marinated chicken into it & deep fry in a heated wok of oil till chicken is golden brown. Keep aside.

For the lemon sauce:

  • Take 2 Table Spoons of Sugar
  • 1 Table Spoon of Soya Sauce
  • A little salt (to taste)
  • Take 3-4 lemons and cut them into halves & squeeze the juice(shouldn’t be less than 2 Table spoons). Save one half of the lemon and cut it into thin round slices
  • Thinly sliced green chillies (2-3)
  • Take about 2 cups of water. Bring it to boil & add 2 knorr chicken cubes in it. Keep this aside. (Alternatively you can use chicken yakhni as well)
  • Mix the chicken broth with sugar, soya sauce, salt & lemon juice + slices and the green chillies. Let it boil for some time. (if you wanna make it more sour, add more lemon juice or a little vinegar)
  • In a separate cup mix 1 Table spoon of Cornflour with a little water.
  • Add this to your sauce and keep stirring till the sauce thickens.
  • Let it cook for a little while.

For serving:

  • Take the rice in a small bowl and press them a little to take the mould’s shape.
  • Invert the bowl in your serving plate.
  • Put your fried chicken pieces on top and pour the lemon sauce on top of it.
  • Add some roasted almonds on top (optional)
    (You can also mix the chicken pieces with the lemon sauce and serve in a big serving bowl, but I prefer to present it this way) 🙂


Mehwish is an architect by profession who loves cooking food that is delectable, beautiful & memorable!