Lemon Pepper Chicken

INGREDIENTS:

Chicken Thigh and drumsticks 6-8 pieces
Lemon Juice 2 tbsp
Ginger Garlic Paste 1 tbsp
Green Chili Paste 1/2 tsp
Curd 1/4 th cup
Black Pepper Powder 1/2 tsp
Oil 2 tbsp
Bay Leaf 2
Cornstarch Slurry 1 tsp
Salt to taste
Kasoori Methi Leaves 1/2 tsp (crushed)
Cumin Seeds 1/2 tsp

METHOD:

Serving Size: 4-5

In a bowl marinate the chicken with salt, ginger garlic paste, chili paste, and curd. Keep aside for 30 minutes or leave it in the fridge overnight for best marination.

Heat oil in a deep pan. Once it's hot add bay leaf and cumin seeds and let it splutter.

Add the marinated chicken and sauté for a minute.

Cover and cook for 7-8 minutes on moderate heat until tender.

Add cornstarch slurry, little water, pepper powder, and lime juice. Give a quick boil and sprinkle crushed kasoori methi leaves.

Transfer it to a serving dish. Garnish with coriander sprig and lemon wedges.

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