LEMON PEPPER CHICKEN With Silky Satin Gravy - Best Ever Tangy Lemon Pepper Chicken Recipe

chicken

🥗Healthier: turkey

💰Cheaper: chicken thighs

Turkey is leaner, while chicken thighs are often more affordable.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil has a higher smoke point, while vegetable oil is usually cheaper.

Cut 1 kg chicken into large pieces and make cuts for better marination.

Add 1/2 cup yogurt and beat it well before adding.

Add 2 tsp ginger-garlic paste and 1 1/2 tsp salt.

Add 1 tsp coarsely ground black pepper and the zest of 1 lemon.

Add juice of 1/2 lemon and mix all ingredients well with the chicken.

Marinate for at least 30 minutes, or up to 1 hour in the fridge.

Heat a pan and add 4-5 tbsp oil over high flame.

Once the oil is hot, add the marinated chicken pieces.

Fry the chicken until golden brown, turning occasionally.

After frying, add the remaining marinade and a little water to clean the pan.

Cook on high flame for 1-2 minutes, then lower the flame and cover the pan.

Cook until the chicken is tender.

In a separate bowl, mix 4 tsp cornflour with 1/2 cup water to make a slurry.

Once the chicken is tender, add the cornflour slurry and 2 tbsp fresh cream.

Mix well and add lemon slices and coarsely crushed black pepper.

Add finely chopped coriander leaves and mix again.

In another pan, melt 1 tbsp butter and add 2-3 dried red chilies, 3 green cardamom, and 1/2 tsp coarsely ground black pepper.

Sauté on low flame to infuse the flavors into the butter, then pour over the chicken.

Cook on high flame briefly after adding lemon slices to avoid bitterness.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens