Lemon Pepper Chicken

 INGREDIENTS:

1. Chicken Thigh or Breast 300 grams (cut into 2-inch pieces)
2. Lemon Juice 2 tbsp
3. Ginger-Garlic Paste 1 tbsp
4. Green Chili Paste 1/2 tsp
5. Yoghurt 2 tbsp
6. Black Pepper Powder 1/2 tsp
7. Oil 2 tbsp
8. Bay Leaf 1
9. Salt to taste
10. Coriander Leaves, a handful, chopped

METHOD:

Serving Size: 4-5

Marinate the chicken with salt, ginger-garlic paste, chili paste, 1 tbsp of oil and yoghurt. Keep aside for 30 minutes or leave it in the fridge overnight for the best marination.

Heat the remaining oil in a deep pan. Add bay leaf and the marinated chicken. Sauté for a minute. Cover and cook for 7-8 minutes on a medium heat until tender.

Turn the heat to low. Pour in the lemon juice. Stir rapidly so the juice picks up all the browned bits from the bottom of the pan, creating a light, zesty glaze that coats the chicken.

Turn off the heat, add freshly crushed black pepper, and garnish with coriander leaves and lemon slices. Serve with steamed rice, plain curd, cucumber salad, and a small bowl of pickled onions.