Lemon Pepper Chicken is the ideal meal for a busy weeknight because it only takes about 25-30 minutes to make. So flavorful and juicy, this simple chicken recipe requires just a handful of ingredients.
A simple and easy to make homemade lemon pepper seasoning brings this chicken dinner to life with its flavors. The zest from lemons and peppery taste of peppercorns makes this dish full of flavors. Make fresh homemade spice mix at home with minimum effort and it’s fuss free too. Delicately spiced with whole black peppercorns and no Indian masala powders are used in this gravy.
This lemon pepper chicken is here to transform chicken into a dish full of flavors.
So…Let’s Cook Good Food…
Serves 4.
Ingredients:
Chicken – 1 lbs (cleaned and cut into small pieces.)
Ginger Garlic Paste - 2 tbsp
Green Chili - 2 (Cut to small pieces) + 1 (sliced)
Lemon Juice - 3 tbsp
Black Pepper Powder - 2-1/2 tsp
Yogurt - 100gms
Vegetable Oil - 2-1/2 tbsp
Green Cardamom - 2-3
Cinnamon - 1 (1/2”)
Bell Pepper - 2
Black Pepper (whole) - 8-10
Clove - 3-4
Salt to taste
Ginger-garlic -1-1/2 tbsp (peeled and chopped)
Cashew-Almond Paste - 3 tbsp (6-8 Cashew and 5-6 Almond)
Fresh Cream - 2 tbsp
Grated Lemon Zest - 1/2 tsp
Fresh Coriander Leaves - ¼ bowl
Butter - 1 tbsp
Method:
Clean chicken pieces well and take it in a bowl.
To marinade the chicken, add yogurt along with 3 tbsp lemon juice, 1-1/2 tsp ginger garlic paste, 2 tsp black pepper powder, salt as required and chopped coriander leaves.
Mix it well and refrigerate for 30 minutes.
Take a pan, add 2 tbsp of oil and heat on a medium flame.
Add cloves, green cardamom, cinnamon stick, bay leaves and saute for a minute.
Add chopped ginger, garlic and green chillies and saute them.
Now add the marinated chicken pieces and reduce the flame and roast the chicken from the sides till color changes to golden brown.
Put on the lid and cook till masala gets dry.
Make a fine paste of Cashew and Almond (Soak in warm water for 45 minutes prior to making a paste).
Add this Cashew-Almond paste to chicken and sauté.
Add 2 tbsp fresh cream, ½ tsp black pepper powder, green chilies (sliced) and mix well.
Sprinkle ½ tsp of fresh lemon zest.
Adjust the black pepper and green chilies as per your spice level.
Finally, add 1 tbsp of butter and fresh chopped coriander leaves and the recipe is ready.
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