Lemon Pepper Chicken Curry

Chicken pieces coated in lemon pepper seasoning makes this a perfect dish for a weeknight meal!


Chicken – 1 kg, cut into medium size pieces
Curd- 250 g
Ginger-garlic paste -2 tbsp
Green chilies – 6-7, slit lengthwise
Lemon juice-1-2 tbsp
Cashews – 10
Black pepper powder- 2 tsp
Mustard seeds- 1/4 tsp
Dry red chilies- 2
Coriander leaves- A small bunch, finely chopped
Butter – 2 tbsp
Salt – To taste
Oil- As needed
Water- As needed

Method: Soak the cashews in warm water. Clean, wash, & drain the chicken pieces. Marinate the chicken with ginger-garlic paste, curd, 1 tsp of pepper powder, lemon juice, & salt. Leave it aside for 1-2 hours. Make a smooth paste of the soaked cashews adding little water. Heat oil in a large pan. Add 1 tsp of butter and melt. Add the marinated chicken along with the sauce and cook it covered on medium flame, stirring occasionally. Add the green chilies and mix well. Once the chicken is almost cooked, add the cashew and mix well. Cook for another 10 mins.  Sprinkle the remaining pepper powder & chopped coriander leaves and mix well. Cover and cook for another 5 mins. Remove from flame. Heat oil in a small pan. Splutter mustard seeds and dry red chilies. Pour this tadka over the chicken curry and mix well. Serve hot with roti or naan.

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