Go Back

Lemon Pepper Chicken Curry

Falak
Print Recipe
Course Main Course
Servings 4 people

Ingredients
  

  • 1- 1 1/2 kg chicken (you can use whole chicken or any of your favourite pieces)
  • 1/2 cup oil
  • 2 green cardamoms
  • 1 inch cinnamon stick
  • 1 bay leaf
  • 1 1/2 onion (finely diced/ pureed)
  • 2 tablespoon ginger garlic paste
  • 1/2 tablespoon green chili paste ( I used 1 jalapeno)
  • 1/2 tablespoon lemon zest
  • 3-4 tablespoons lemon juice
  • 1/2 tablespoon black pepper powder
  • 1/2 teaspoon black pepper powder
  • 1 1/2 teaspoon salt
  • 1/2 cup yogurt dissolved in 1/2 cup water

Instructions
 

  • To a large pan on high heat, add oil, green cardamoms, cinnamon stick and bay leaf and saute for 30 seconds.
  • Add the onions and cook until translucent.
  • Add ginger-garlic paste and cook until it slightly browns.
  • Immediately add the chicken and saute until the chicken turns white. Make sure to keep stirring gently.
  • Then add the green chili paste, salt and 1/2 TABLESPOON black pepper powder, lemon zest and lemon juice. Give it a stir, cover and cook for around 5 minutes (Make sure to stir a few times so the chicken does not burn). The chicken will release a lot of water.
  • After 5 minutes, add the yogurt water, give it a good stir to prevent the yogurt from curdling.
  • Lower the heat to medium-high, cover and further cook for 10-15 minutes or until the chicken is completely cooked (make sure to stir a few times).
  • Finally add the remaining 1/2 TEASPOON black pepper powder and switch off the heat.
  • Serve hot with naan or rice.