- In a large pan heat oil and butter and season generously with salt and pepper, pan fry your chicken thighs skin side down until browned.
- Add your garlic paste and cook until lightly browned, add your cooking cream and milk, mix evenly, add your lemon juice and zest.
- Shortly after add your chicken thighs back.
- Allow to cook through and fully, sprinkle over with coriander and serve hot with rice.
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