Lemon Pepper Chicken Recipe | Tasty Pepper Lemon Chicken | Best Chicken Starter | Chef Ashok

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.

Start with 1.5 kg of chicken, preferably larger pieces.

Make cuts in the chicken legs to ensure even cooking and flavor penetration.

Wash the chicken with 1 tablespoon of salt and 2-3 teaspoons of vinegar (or lemon juice if vinegar is unavailable).

Mix the chicken with salt and vinegar thoroughly to eliminate blood and odor, then let it sit for 2-3 minutes.

After soaking, rinse the chicken well and place it in a strainer to drain excess water.

Dry roast 1 tablespoon of black pepper and 1 teaspoon of cumin seeds on medium flame for 3-4 minutes until fragrant.

Grind the roasted spices coarsely, leaving small chunks.

Grate the zest of one lemon and squeeze the juice from another lemon, keeping the zest and juice separate.

Add the chicken to a bowl and marinate it with 1 tablespoon of salt, 1 tablespoon of ginger garlic paste, 150 grams of yogurt, the grated lemon zest, and the lemon juice.

Mix everything well and let the chicken marinate for at least 20 minutes (or longer in the fridge for better flavor).

Slice 2 onions and chop 2 green chilies coarsely.

In a pan, heat 2 tablespoons of oil (or butter) and add whole spices: 1 bay leaf, 2 black cardamom, 2 cloves, and 3-4 green cardamom.

Add the sliced onions to the hot oil and cook on high flame for 2-3 minutes until the raw smell disappears.

Add the ginger garlic paste and green chilies, cooking until fragrant without browning the onions too much.

Add the marinated chicken to the pan, ensuring no water is added as the yogurt will release moisture.

Cover the pan and cook on medium heat for about 8-10 minutes, allowing the chicken to release its juices.

After 15 minutes, check the chicken; it should be tender and the meat should start pulling away from the bone.

Increase the heat to high and cook for another 5 minutes to reduce excess water.

Add a bit of butter for flavor and 4-5 slices of lemon, cooking for an additional 2-3 minutes.

Mix 1 tablespoon of corn flour with water to create a slurry and add it to the pan to thicken the gravy.

After 25 minutes of cooking, add 2 tablespoons of cream to enhance the color and flavor of the gravy, mixing well.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens