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Lemon Pepper Chicken
By : Method
- Marinate the chicken pieces with the ginger garlic-paste, salt, spice powders & lime juice, for a few minutes. Heat oils &/or butter in
- a pressure-cooker & fry onions till pink.
- Add bay leaves, red chillies & cinnamon & fry for 1 minute.
- Add the potatoes & capsicum & fry for 1-2 mins, tossing in between.
- Add the chicken pieces & fry for a few minutes, turning around from time to time so that they are evenly browned.
- Throw in 1/4 cup of water & pressure-cook on high heat for 1 whistle & then, simmer for 6-7 minutes.
- Open & drain, collecting the gravy in a saucepan - thicken the gravy on mediun heat for a few mins.
- Place the veggies as the base on a serving plate, the chicken on top of it, followed by the sauce, poured evenly over the chicken.
- Serve hot with pita bread or rice.
Ingredients:
4 pieces of chicken - I used leg-thigh pairs
Juice of 2 limes
1/2 tsp garlic-ginger paste
1/2 tsp cumin pwd
1 tsp pepper pwd
1/4 tsp turmeric pwd
1/4 tsp red-chili pwd
salt to taste
1 large capsicum/bell pepper - chopped into 1 inch bits
1 large potata cubed - 1 inch cubes
1 medium onion - finely chopped
2 tbsp olive oil
1 tbsp veg/canola oil or butter
3-4 bay leaves
2 inch cinnamon stick
3 dry red chilies
4 pieces of chicken - I used leg-thigh pairs
Juice of 2 limes
1/2 tsp garlic-ginger paste
1/2 tsp cumin pwd
1 tsp pepper pwd
1/4 tsp turmeric pwd
1/4 tsp red-chili pwd
salt to taste
1 large capsicum/bell pepper - chopped into 1 inch bits
1 large potata cubed - 1 inch cubes
1 medium onion - finely chopped
2 tbsp olive oil
1 tbsp veg/canola oil or butter
3-4 bay leaves
2 inch cinnamon stick
3 dry red chilies
RECIPES BY MEARL FERNANDES
