Lemon Pepper Chicken Curry
Are you looking for a chicken recipe which is easy and flavorful? This Lemon Pepper Chicken Curry is a delightful fusion dish. It combines the warmth of traditional curry with the tang of lemons and a kick from the black pepper. This recipe offers a refreshing and flavorful experience and a perfect dinner for a busy weeknight.
The secret to making this amazing meal is using the lemon zest along with the lemon juice! The actual lemon flavour in lemons is not in its juice; it is in the zest.
The ingredients in this recipe are very basic which you probably already have in your pantry. No red chilli powder or red chili flakes are used because is overpowering and will not let the black pepper flavor shine. The slight heat comes from the Kashmiri red powder.
You can serve this meal with steamed rice or warm naan bread. The fluffy rice or soft naan is perfect for soaking up the flavorful sauce. You can also pair it with a variety of side dishes such as a fresh cucumber salad, spiced potatoes, or a tangy yogurt raita. The contrast of textures and flavors will make for a memorable dining experience.
Place any leftovers in an airtight container and refrigerate them for about 5 days. Reheat them in the microwave or on the stovetop, adding a little water if they are too dry.
So, next time you’re in the mood for something new, give Lemon Pepper Chicken Curry a try and enjoy the refreshing twist on a classic favorite.
Lemon Pepper Chicken Curry
Ingredients
Marinade for minimum 30min & max 1 hour
- 1 kg chicken
- 2 Tbsp lemon juice
- 2 Tbsp ginger-garlic paste
- 1.5 tsp salt
- 1 tsp black pepper
- 1 tsp Kashmiri chilli powder
- 1/2 tsp turmeric
- 2 Tbsp oil
Gravy
- 4 Tbsp oil
- 450g onion puree
- 2 tsp coriander powder
- 1 tsp cumin powder
- 1- 1¼ cups water or light chicken stock: 1–1¼ cups
- 1.5 tsp fresh lemon zest
Final Finish
- 1-1¼ tsp crushed black pepper
- 3/4 tsp garam masala
- 1-2 Tbsp lemon juice
- 1 tsp sugar or honey (balances lemon & pepper)
- Fresh cilantro for garnish (optional)
Instructions
- Heat oil on medium high heat
- Add onions and cook until soft golden.
- Add coriander + cumin powder → stir 10–15 seconds only
- Add marinated chicken → seal on medium-high 5–6 minutes
- Add water/stock + lemon zest and mix
- Cover & simmer 18–20 minutes until chicken is tender
- Uncover and add crushed pepper + garam masala
- Switch OFF heat THEN add lemon juice + sugar
- Rest 5 minutes before serving
Notes
- Don’t skip the lemon zest. It is the game changer.
- Lemon juice always goes in AFTER heat is OFF.
Sheer Khurma
