Lemon Pepper Chicken: A Modern Twist on Tradition
In our house, our cook (known as Jakir er ma), who is almost 90 years old now, used to make a traditional dish called shada murgi. Even today, her shada murgi is as delicious as ever. Inspired by her, I decided to add a modern twist with lemon, creating Lemon Pepper Chicken – quick, easy, and a delightful mix of zesty and spicy flavors.
Ingredients
- 1 kg Chicken
- 1/2 tbsp lime
- 1/2 cup Pepper
- 1 1/4 tsp Salt
- 1 tbsp Ginger
- 1 tbsp Garlic
- 3/4 cup Plain yogurt
- 1 tsp Sugar
- 1 tbsp Butter
- 2 pcs Bay leafs
- 5-6 pcs Peppercor
- 2 pcs Cinnamon sticks
- 5-6 pcs Green chilies
- 1 tbsp Lime juice
- 1/2 tsp Papper
- 1 1/2 tsp Cornstarch
- 1/2 cup Water
Instructions
- In a bowl, marinate the chicken with ginger garlic paste, lemon juice, lemon zest, black pepper, and salt. Add the yoghurt and sugar mixture and let it sit for at least 30 minutes to allow the flavors to infuse.
- Heat oil or butter in a large skillet over medium heat. Add bay leaves, whole pepper, cardamoms and cinnamon sticks.
- Add the marinated chicken to the skillet. Fry for about 5-7 minutes, stirring occasionally, until the chicken is golden brown on all sides.
- Add the leftover chicken marinade and cook the chicken for 15 mins. Then add the cornstarch slurry.
- Add green chillies and coriander leaves along with fried onions.
- Add a tbsp of ghee and serve.
Nutrition
Calories: 2390.8kcal | Carbohydrates: 25.3g | Protein: 5.8g | Fat: 254.1g | Saturated Fat: 77.2g | Polyunsaturated Fat: 52.7g | Monounsaturated Fat: 112.9g | Trans Fat: 0.1g | Cholesterol: 222.8mg | Sodium: 794mg | Potassium: 531.1mg | Fiber: 7.9g | Sugar: 3.6g | Vitamin A: 276.7IU | Vitamin C: 3.1mg | Calcium: 230.1mg | Iron: 3mg
Tried this recipe?Let us know how it was!
