4 tablespoons vegetable oil
6 skinless, boneless chicken breast halves
2 large potatoes, peeled and cubed
2 cups lemon juice
1 teaspoon henna powder
1 tablespoon ginger paste
2 tablespoons paprika
In a large skillet, heat oil over medium heat and brown chicken breasts on all sides; remove from skillet. Remove meat and bones from pan; set aside.
In a large saucepan, melt butter and white sugar in 2 minutes with a wooden spoon. Stir in onion, celery, mushrooms and lemon juice. Bring to a simmer.
Pour the shallots, ginger and garlic into a shallow dish or bowl and dredge in lemon juice, paprika and chicken.
Pour chicken mixture in pan with sauce. Cook over medium heat, stirring frequently, until chicken is cooked through and no longer pink and juices run clear. Reduce heat to low heat, and add onions and celery. Cook, stirring frequently, until chicken is cooked through and no longer pink and juices run clear. Season with cooking spray or sugar. Serve hot or cold.