The Murgh Nimbu Kalimirch (Chicken Lemon Pepper) is a chicken pan roast which is very easy to make. A few ingredients and a very tasty dish is what you will get from this recipe. It can be served as a side with rice or eaten with chapatis or rotis.
Serves: A Family of Four
Prep. Time: 10 Mins. + Marination.
Cooking Time: 35 Mins
- Chicken (skinless) – 500 gms
- Curds – ¾ cup
- Lemon Juice – 1 tbsp.
- Black Pepper Powder – 1 ½ to 2 tsp.
- Bay Leaves – 2
- Garlic (finely chopped) – 10 cloves
- Light Soya Sauce – 2 tsp. (see note below)
- Light Green Chillies (slit) – 2
- Oil – 2 tbsp.
- Salt – ½ tsp.
Step 1: Wash the chicken and drain well. Marinate with the salt, lemon juice, curds, soya sauce and pepper powder for at least 45 minutes.
Step 2: Later, heat oil in a pan. Add the bay leaves and the chopped garlic and sauté for a minute on medium heat. Then add the green chillies and sauté for another minute.
Step 3: Now add the marinated chicken and saute on high heat for 5 minutes till all juices are released. Cover and cook on low heat for 15 minutes.
Step 4: After 15 minutes, open the lid (be careful not to burn yourself from the escaping steam) and cook uncovered for another 10 minutes on medium heat till dry. Serve hot. Enjoy.
- If using Dark Soya Sauce, use only 1 tsp.