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LEMON PEPPER CHICKEN INDIAN STYLE | PEPPER CHICKEN FRY

This Lemon Pepper Chicken Indian Style transforms chicken into a dish full of flavours, even if you are using chicken breasts!
Prep Time1 hour
Cook Time25 minutes
Course: Appetizer / Snack, Main course/Appetizer
Cuisine: Indian
Keyword: Lemon Pepper Chicken Indian Style, Pepper Chicken Fry, Chicken Fry
Servings: 3
Author: Padma Veeranki

Ingredients

  • 6 Chicken Drumsticks or large pieces with bones (600 gms)

For Marination:

  • 1 tsp Salt
  • 1 tsp Crushed Pepper Coarsely Crushed
  • 2 tsp Lemon Juice
  • 2 tbsp Thick Yogurt
  • 1.5 tsp Ginger Garlic Paste

Other Ingredients:

  • 2 tbsp Oil
  • 1 tbsp Butter

Add Whole Spices:

  • 2 Green Cardamom Pods
  • 2 Bay Leaves
  • 3 Cloves
  • 2" Cinnamon Stick

Now Add:

  • 1 tbsp Ginger Finely chopped
  • 1 tbsp Garlic Finely chopped
  • 1 tbsp Coriander leaves finely chopped
  • 4 tbsp Plain Yogurt
  • 1 tsp Crushed Pepper
  • 3-4 Green Chillies slit
  • 1/2 tsp Garam Masala Powder

Instructions

Prep Work:

  • Crush the black peppercorns.
  • Marinate the chicken pieces with items indicated. Mix & set aside for at least 1 hr. Longer the better!!
  • Whisk the curd/yogurt.
  • Finely chop ginger, garlic, coriander & slit the green chillies.

Cooking Process:

  • Heat oil & butter in a wide pan. Once oil it’s hot enough, and add the whole spices.
  • Once it splutters, add in finely chopped ginger & garlic. Sauté for a minute until light golden. Now, add the marinated chicken & fry on high heat for 1 min and then flip the chicken pieces.
  • Continue to fry for 2 more mins on high turning the pieces a few times.
  • Add the remaining marinade and continue to fry on both sides for another 5 mins on medium heat until evenly browned.
  • Now reduce to low heat, add the yogurt, 1 tsp crushed Pepper, slit green chillies & garam masala. Add 1/2 cup water and mix everything well.
  • Cover & cook on low heat for 15 mins, flipping and stirring after 10 mins. Make sure to scrape the bottom so that it doesn't stick & burn. Cook till the liquid has nearly dried and the chicken is tender & soft.
  • Increase the heat and fry for another 5 mins uncovered till the chicken pieces are browned & fried well.
  • Garnish with finely chopped coriander leaves and serve hot.

Recipe Video

Notes

  • Make a few slits in the  chicken so that the flavours can seep through.
  • Adjust spice levels with pepper & green chillies to suit your taste.
  • Use freshly ground pepper. Freshly ground pepper always has much more flavours and peppery taste to it.
  • The longer you marinate, the chicken will be juicier & tender! Overnight works best if you can plan ahead...But marinating at least 1 hour is a must!