Monday, 6 October 2014

Lemon Pepper Chicken Curry

Lemon Pepper Chicken Curry - Chicken cooked in a creamy yogurt / sour cream sauce with a burst of freshness from lemon. Best served with ciabatta / roti / naan / dosa.
Delicately spiced with whole black peppercorns and no Indian masala powders are used in this curry ! So easy to make and perfect for a busy week night dinner.


To Marinate

  • 500 Grams of Chicken pieces (bone in and skinless)
  • 1/2 Cup plain yogurt / curd / sour cream
  • Juice of one lemon
  • Zest of one lemon
  • 1/2 Teaspoon freshly ground black pepper
  • 1 Teaspoon Ginger finely chopped
  • 1 Teaspoon Garlic Finely chopped
  • 1/2 Teaspoon Salt 

For the curry 

  • 2 Tablespoon Vegetable oil
  • 1 cup chopped shallots
  • 2 Bay leaves
  • 1 inch Cinnamon stick
  • 2 Cloves
  • 1 Green cardamom
  • 1 Black cardamom ( optional)
  • 1/2 Teaspoon fennel seeds
  • 2 Dry red chillies ( skip adding chillies if you do not have it)
  • 1 Teaspoon whole black peppercorns
  • 1/4 Teaspoon Turmeric powder
  • 1/4 Cup cashew nuts paste ( soak 8 cashew nuts in 1 tablespoon of warm water for 10 minutes and then grind it to fine paste in a spice grinder)
  • Salt to taste
  • Freshly ground black pepper
  • Finely chopped cilantro leaves for garnish
  • Juice of one lemon to squeeze over the curry 


1. Wash and pat dry chicken pieces with kitchen towel. Marinate the chicken pieces along with ingredients listed under 'To marinate' for at least 30 minutes to 1 hour
2. In a pan, heat oil. When the oil is hot, add bay leaves, cinnamon stick, fennel seeds, cardamom, cloves, black peppercorns and red chillies


3. Fry on low flame for 30 seconds
4. Add shallots, sprinkle little bit of salt and fry the shallots for 2 minutes or until they are nice pink and translucent

5. Add turmeric powder and give it a good stir
6. Add the marinated chicken pieces along with the marinate. Increase the flame to high and roast the chicken on high flame for 5 to 6 minutes stirring intermittently


7. Chicken will change color from pink to pale and then it will start having a nice golden crust


8. At this stage add cashew nuts paste and mix everything together
9. Add 1 and 1/2 cups of water , season with salt and pepper. Let the chicken cook on medium flame for 15 to 20 minutes until the chicken is cooked through
10. Switch off the flame and garnish with cilantro leaves
11. Just before serving, squeeze the juice of one fresh lemon over the curry and gently stir in
12. Serve hot

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