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Monday, January 22, 2018

Lemon Pepper Chicken ~ Day 22


Lemon & Pepper Chicken
Lemon Pepper Chicken


Lemon & Pepper Chicken
Lemon Pepper Chicken

I know a few people who have a strong aversion towards the dishes with too much of 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 with 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. Thankfully 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 with Kerala Paratha. In case if you are more of a rice fan then you can a bit of more water and adjust the consistency to go with rice or pulao.

Lemon Recipes from my blog:





Lemon & Pepper Chicken
Lemon Pepper Chicken

Day 22



Lemon & Pepper Chicken


A dry preparation of chicken curry with a lemon and pepper twist.

Preparation time: 10 minutes
Marinating time: 60 minutes
Cooking time: 20 minutes
Total time: 1 hour 30 minutes
1 cup = 250 ml capacity
Serves 4

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
1/4 teaspoon turmeric powder
1/2 teaspoon cumin powder
1 tablespoon freshly crushed black pepper powder
4 tablespoon lemon juice
1 teaspoon lemon rind (grated peel)
4 tablespoon butter
Salt

For marinade:
3 tablespoon yogurt
1 tablespoon ginger & garlic paste (or less)
1 tablespoon black pepper powder
Salt

Instructions:

1. Marinate chicken pieces in the above-mentioned marinade for 1 hour.
2. Heat butter in a saucepan. Add bay leaf and chopped garlic. Fry for few seconds till the raw smell disappears and until the color changes slightly.
3. Now add chopped onion along with green chili and cook till onion turns light brown.
4. Add marinated chicken pieces and cook on high heat for 2 minutes stirring constantly.
5. Then add turmeric powder, cumin powder, black pepper powder and salt if needed.
6. Reduce the heat, cover and cook the chicken pieces till fully done and the juices have almost dried.
7. Finally add lemon juice, coriander leaves, and lemon rind. Cook for a couple of minutes and remove from heat.
8. Serve hot with rice or roti.


You might also like:

Chettinad Chicken
Chicken Chettinad

Pepper Chicken

Pakistani Street Style Chicken Kadhai

methi murg ~ Fenugreek Chicken Curry
Methi Murg

Roast Chili Chicken
Roast Chili Chicken

Smoked Chicken Masala

Spicy Chicken Masala
Spicy Chicken Sukka

Chicken Roast
Roast Chicken

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