This tangy, peppery chicken dish is a flavour explosion. Juicy chicken pieces marinated in lemon and pepper then baked and simmered in a rich, aromatic tomato masala. It’s a crowd-pleasing Indian-inspired recipe that’s easy to make and packed with zesty flavours.
Lemon Pepper Chicken: A Zesty, Flavorful Delight.
These tender, juicy chicken pieces marinated in a punchy lemon-pepper blend are baked to perfection and simmered in an aromatic tomato masala, creating a flavour experience with your taste buds dancing.
About the Recipe
This lemon pepper chicken is an absolute must-try if you love bold, zingy flavours that awaken your senses. The perfect balance of tangy lemon, spicy pepper, and a velvety tomato-based masala creates a truly unforgettable dish. It’s a great way to switch up your usual chicken routine with an Indian-inspired twist.
Why You’ll Love This Recipe
The irresistible aroma alone is enough to make your mouth water. But then you taste that first bite – the tender, succulent chicken infused with zesty lemon and a kick of pepper, enveloped in a rich, fragrant masala. It’s a flavour explosion that’ll have you going back for seconds (and thirds.). Plus, it’s surprisingly easy to whip up, making it a perfect weeknight meal or showstopper for guests.
Lemon Pepper Chicken
Cooking Tips
Let the chicken marinate for 5-6 hours to soak up those lemon-pepper flavours for the best results. Cover it tightly with foil when baking to keep it nice and juicy. Be sure to reserve those flavorful juices from the baking dish—they’re the secret to an exceptionally rich masala.
Serving and Storing Suggestions
This lemon pepper chicken is best served hot, fresh out of the pan, with steaming basmati rice or naan to soak up all those delectable sauces. Expect to get about 4-6 servings out of this recipe. Any leftovers can be stored in an airtight container in the fridge for up to 3 days and reheated gently.
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Nutrient Benefits
Not only is this dish an absolute flavour bomb, but it also packs a nutritional punch. The chicken provides lean protein, while the tomatoes are rich in vitamin C and antioxidants. The blend of spices like black pepper, ginger, and fenugreek offers anti-inflammatory benefits. It’s a tasty and nourishing meal.
Lemon Pepper Chicken
This tangy, peppery chicken dish is a flavour explosion. Juicy chicken pieces marinated in lemon and pepper then baked and simmered in a rich, aromatic tomato masala. It’s a crowd-pleasing Indian-inspired recipe that’s easy to make and packed with zesty flavours.
Ingredients
- 500 gms Chicken (cut into 12-15 pieces)
For the Marinade:
- 1 tbsp Oil – 1 tbsp
- 2 to 3 tbsp Fresh Lemon Juice
- 3 tsp Pepper (freshly ground)
- Salt to taste
For the Masala:
- 2 tbsp Oil
- 2 Onions (chopped)
- 1 1/2 tsp Ginger-Garlic Paste
- 1 cup Tomato Puree
- 1 tsp Dry Fenugreek Leaves
For Garnish:
- Coriander Leaves (chopped)
Instructions
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Put all the marinade ingredients in a bowl.
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Add the chicken and marinate for 5-6 hours.
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Place the chicken in a baking dish, cover with aluminium foil and bake in a preheated oven at 180C/350F for about 45 minutes or till the chicken is almost done.
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Remove from the oven.
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Reserve the chicken pieces and juices separately.
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Heat the oil in a pan.
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Add the onions and saute until they begin to brown.
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Stir in the ginger-garlic Paste and saute for a minute.
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Add the tomato puree and the reserved chicken juices.
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Stir until the masala is well blended.
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Add the chicken pieces and saute for 10 minutes, adding a little water if needed.
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Stir in the dry fenugreek leaves.
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Transfer to a serving dish and garnish with coriander leaves.
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Serve hot.
Frequently Asked Questions
Can I use chicken breast instead of chicken pieces?
Surely. Chicken breasts work great, too. Adjust the cooking time as needed since breasts may cook faster than bone-in pieces.
Is this dish spicy? Can I adjust the heat level?
The pepper gives it a nice kick, but you can easily control the spice level. For more heat, add extra black pepper or a pinch of cayenne. To tone it down, reduce the amount of black pepper.
What can I substitute for fenugreek leaves?
If you can’t find fenugreek leaves, use a teaspoon of fenugreek seeds (lightly crushed) or substitute with dried mint leaves or kasoori methi.
Can I make this recipe vegan or vegetarian?
Absolutely. You can omit the chicken and use your favourite plant-based protein, like tofu, chickpeas, or veggies. The lemon-pepper marinade and masala sauce also work beautifully for vegetarian and vegan dishes.
How can I get that smoky flavour in the dish?
For a delicious smoky note, you can char the tomatoes for the puree over an open flame before blending. Or, add a pinch of smoked paprika to the masala for that irresistible smokiness.
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