Juicy Lemon Chicken

Ingredients

For Primary Marination

• 1 kg Chicken (thigh & drumstick)
• Salt to taste,
• 2 tbsp Lemon juice,

For Ginger Garlic Paste

• 4 no. Green chillies, less spicy,
• 1 inch Ginger, roughly slice,
• 7-8 Garlic cloves, roughly chopped,
• 1 tsp Oil,
• Salt to taste,

For Second Marination

• Primary Marinated Chicken,
• Prepared Ginger Garlic Paste,
• ⅓ cup Curd, beaten,
• Salt to taste,

For Tempering

• 1 ½ tbsp Oil,
• 2 Bay leaf,
• 2 Green cardamom,
• Marinated Chicken
• ¼ tsp Turmeric powder,
• Little water,
• 1 tsp Cornstarch slurry,
• 1 tsp Lemon juice,
• few Lemon zest,
• 1 tbsp Coriander leaves, chopped,

For Masala

• 15-20 no. Black peppercorns,
• ½ tsp Cumin seeds,
• 5 no. Green cardamom,
• 1 Clove,
• A pinch of fenugreek seeds,
• Salt to taste,

For Garnish

• A pinch of Prepared Masala,
• Coriander sprig,
• Lemon wedge,

Process

For First Marination

1. In a bowl, add chicken, salt to taste, lemon juice and mix it well. Rest it for 15-20 minutes.
2. Squeeze out the excess water from the chicken.
3. Keep it aside for further use.

For Ginger Garlic Paste

1. In a bowl, add green chillies, ginger, garlic, oil and salt to taste.
2. Transfer it to a grinder jar and grind into a smooth paste.
3. Keep it aside for further use.

For Second Marination

1. In the same bowl, add primary marinated Chicken,prepared ginger garlic paste, curd, salt to taste and mix everything well.
2. Keep it aside for further use.

For Tempering

1. In a handi or lagan, add oil, once it's hot, add bay leaf, black cardamom and let it splutter.
2. Add marinated chicken and saute it for a minute.
3. Cover it with the lid and cook it for 7-8 minutes or until tender on moderate heat.
4. Add turmeric powder and saute, add little water, cornstarch slurry, lime juice, lemon zest and get a quick boil.
5. Finish it with some coriander leaves.
6. Transfer it to a serving dish and sprinkle some prepared masala.
7. Garnish it with coriander sprig and lemon wedge.
8. Serve hot.

For Masala

1. In a small pan, add black peppercorns, cumin seeds, green cardamom, cloves, fenugreek seeds, salt to taste and dry roast them on moderate heat for a minute.
2. Transfer it to a grinder jar and make a coarse mixture.
3. Keep it aside for further use.