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Lemon Pepper Chicken Curry

Falak
Print Recipe
Course Main Course
Servings 6 servings

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

  1. Don't skip the lemon zest. It is the game changer.
  2. Lemon juice always goes in AFTER heat is OFF.