A bold and zesty Indian-style Lemon & Pepper Chicken Masaledar, bursting with the tang of fresh lemon, the heat of black pepper, and rich aromatic spices. Juicy chicken coated in a spicy, flavorful masala makes it the perfect dish to pair with naan or rice!
About the Dish
Lemon Pepper Chicken holds a special place in my heart—it was the very first chicken dish I ever learned to make as a kid! The inspiration? A visit to my Punjabi friend’s house, where I had my first bite of this tangy, peppery goodness. I was hooked!
Determined to recreate the magic, I gave it a shot at home. The real test? My dad. Now, my dad is my biggest fan—he loves everything I make. But this one? This one hit different. I still remember watching him polish off his plate, lick the spoon clean, and flash that proud, satisfied grin. That moment was everything.
From that day on, cooking for my parents became more than just making food—it became my favorite way to bring them joy. And every time I make this dish, it takes me right back to that memory.
What was the first dish you ever cooked? Let me know in the comments!
Recipe
Ingredients
Directions to make
For Marination:
- 500g bone-in chicken (or boneless as per preference)
- 2 tbsp lemon juice
- 1 tsp black pepper powder
- 1 tsp salt
- 1 tbsp ginger-garlic paste
- ½ tsp turmeric powder
For Masala (Gravy):
- 2 tbsp oil or ghee
- 1 bay leaf
- 1-inch cinnamon stick
- 2-3 cloves
- 2 green cardamoms
- 1 large onion (finely chopped)
- 1 tsp salt (adjust as needed)
- 1 tbsp ginger-garlic paste
- 2 green chilies (slit)
- 2 medium tomatoes (pureed)
- 1 tsp red chili powder
- ½ tsp turmeric powder
- 1 tsp coriander powder
- 1 tsp garam masala
- ½ tsp black pepper powder (adjust to taste)
- ½ cup yogurt (whisked)
- ½ cup water (adjust for desired gravy consistency)
- 1 tbsp fresh cream (optional, for richness)
For Garnish:
- Fresh coriander leaves (chopped)
- ½ tsp crushed black pepper
- Lemon wedges
Step 1 : Marinate the Chicken
- In a bowl, mix chicken, lemon juice, black pepper, salt, ginger-garlic paste, and turmeric.
- Let it marinate for 30 minutes to 1 hour (longer = better flavor).
Step 2: Prepare the Masala
- Heat oil/ghee in a pan over medium heat.
- Add bay leaf, cinnamon, cloves, and cardamoms; sauté for a few seconds until aromatic.
- Add chopped onions & salt; cook until golden brown.
- Stir in ginger-garlic paste & green chilies; sauté until the raw smell disappears.
- Add pureed tomatoes and cook until oil separates from the masala.
Step 3: Spice it Up
- Add red chili powder, turmeric, coriander powder, garam masala, and black pepper.
- Cook for 1-2 minutes, stirring constantly.
Step 4: Cook the Chicken
- Add marinated chicken and cook on high heat for 4-5 minutes, stirring well.
- Lower heat, cover, and cook for 10 minutes, allowing the chicken to absorb the spices.
Step 5: Make it Masaledar & Thick
- Add whisked yogurt, mix well, and cook for another 5 minutes.
- Pour in water (adjust as per preferred gravy consistency) and simmer for 10 minutes.
- Stir in fresh cream (optional) for a richer taste.
Step 6: Final Touch & Serve
- Garnish with fresh coriander leaves & crushed black pepper.
- Serve hot with naan, roti, or jeera rice, with lemon wedges on the side.
