Try this delicious chicken recipe with a tangy and peppery twist. Lemon pepper chicken can be a perfect curry for rice and bread.
I know a few people who have a strong aversion towards dishes with too much lemon flavor. Well, in this recipe of Lemon & Pepper chicken you have the option of reducing the quantity of lemon juice and lemon rind according to your preference.
It so happened that I was going through some recipe cuttings from a weekly magazine and this recipe caught my attention mainly because of the color of the dish and a short ingredients list. And also maybe because I am a big fan of lemons in all forms. I decided to give it a try and make it just as it is without making any changes. But when the actual dish was ready, I was totally disappointed because of the unsatisfactory results.
I tried with a small quantity of chicken which was even less than 500 grams. So then I had to modify the dish in my own way and turn it into a delicious stuffing for a sandwich. But then I liked the idea of Lemon Pepper Chicken so much that I tried to attempt the dish again but with my own style and spices. This dish is perfect to be served with roti, naan, or Kerala Paratha. In case if you are more of a rice fan then you can a bit more water and adjust the consistency to go with rice or pulao.
Lemon Recipes from my blog:
Lemon Pepper Chicken
Try this delicious chicken recipe with a tangy and peppery twist. Lemon pepper chicken can be a perfect curry for rice and bread.
Ingredients
- 1 kilogram chicken pieces cut into small pieces with bone or boneless
- 1 cup finely chopped onion
- 2 tablespoon finely chopped garlic
- 1 green chili finely chopped
- 2 bay leaves
- ¼ teaspoon turmeric powder
- ½ teaspoon cumin powder
- 1 tablespoon freshly crushed black pepper powder
- 4 tablespoon lemon juice
- 1 teaspoon lemon rind grated peel
- 4 tablespoon butter
- ¾ teaspoon salt
For marinade:
- 3 tablespoon yogurt
- 1 tablespoon ginger & garlic paste or less
- 1 tablespoon black pepper powder
- ¾ teaspoon salt
Instructions
- Marinate chicken pieces in the above-mentioned marinade for 1 hour.
- Heat butter in a saucepan. Add bay leaf and chopped garlic. Fry for a few seconds till the raw smell disappears and until the color changes slightly.
- Now add chopped onion along with green chili and cook till onion turns light brown.
- Add marinated chicken pieces and cook on high heat for 2 minutes stirring constantly.
- Then add turmeric powder, cumin powder, black pepper powder, and salt if needed.
- Reduce the heat, cover, and cook the chicken pieces till fully done and the juices have almost dried.
- Finally, add lemon juice, coriander leaves, and lemon rind. Cook for a couple of minutes and remove from heat.
- Serve hot with rice or roti.
