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Lemon Pepper Chicken

 INGREDIENTS:

  1. Chicken Thighs and Drumsticks 6-8 pieces
  2. Lemon Juice 2 tbsp
  3. Ginger-Garlic Paste 1 tbsp
  4. Green Chili Paste 1/2 tsp
  5. Yoghurt 1/4 cup
  6. Black Pepper Powder 1/2 tsp
  7. Oil 2 tbsp
  8. Bay Leaf 2
  9. Cornstarch Slurry 1 tsp
  10. Salt to taste
  11. Kasoori Methi Leaves 1/2 tsp (crushed)
  12. Cumin Seeds 1/2 tsp
METHOD:
Serving Size: 4-5

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

Heat oil in a deep pan. Add bay leaf and cumin seeds and let them splutter.

Add the marinated chicken and sauté for a minute.

Cover and cook for 7-8 minutes on moderate heat until tender.

Add cornstarch slurry, a little water, pepper powder, and lemon juice. Give a quick boil and sprinkle crushed kasoori methi leaves.

Garnish with a coriander sprig and lemon slices, and serve paired with steamed rice, cucumber salad and a small bowl of pickled onions.



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