Lemon Pepper Garlic Chicken

Ingredients

• 1.5 kilograms Chicken (bone‑in, skinless, cut into drumsticks or thigh pieces)
• 3 tablespoons Plain Yogurt (full‑fat or low‑fat, at room temperature)
• 2 tablespoons Garlic Ginger Paste (homemade or store‑bought)
• 1 whole Lemon Juice (freshly squeezed)
• 1 tablespoon Red Chili Powder (adjust to heat preference)
• 3 teaspoons Salt (adjust to taste)
• 2 teaspoons Black Pepper (freshly ground)
• 2 tablespoons Butter (unsalted, melted)
• 1 teaspoon Garam Masala (adds warm spice depth)
• 2 tablespoons Water (helps create steam for final cooking)

Instructions

1. Prepare Chicken

   Trim any excess fat and cut the chicken into uniform drumsticks or thigh pieces.

   Time: PT5M

2. Make the Marinade

   In a mixing bowl combine yogurt, garlic‑ginger paste, fresh lemon juice, red chili powder, salt and black pepper. Stir until smooth.

   Time: PT5M

3. Marinate the Chicken

   Add the chicken pieces to the bowl, toss to coat thoroughly, and let rest at room temperature for 10 minutes.

   Time: PT10M

4. Heat the Skillet

   Place the skillet over medium heat, add butter and let melt. Sprinkle garam masala and stir for 30 seconds until fragrant.

   Time: PT2M

   Temperature: Medium heat

5. Cook the Chicken

   Add the marinated chicken to the skillet in a single layer. Cook uncovered, stirring occasionally, until the pieces turn golden and the butter separates, about 8 minutes.

   Time: PT8M

   Temperature: Medium‑high heat

6. Steam‑Finish

   Add 2 tablespoons of water, cover the skillet with the lid, and let the chicken simmer for 5 minutes until cooked through.

   Time: PT5M

   Temperature: Medium heat

7. Final Touches

   Remove the lid, let any excess liquid evaporate for 2 minutes, taste and adjust seasoning if needed.

   Time: PT2M

8. Serve

   Transfer the chicken to a serving plate and enjoy hot with a side of salad or steamed veggies.

   Time: PT1M

Nutrition Facts

Calories

376

Protein

30 g

Carbohydrates

5 g

Fat

20 g

Fiber

1 g

Ingredient Substitutions

• Instead of Chicken: Turkey thigh pieces
• Instead of Plain Yogurt: Greek yogurt, buttermilk
• Instead of Garlic Ginger Paste: minced garlic + grated ginger (1:1)
• Instead of Lemon Juice: lime juice
• Instead of Red Chili Powder: Paprika, Cayenne pepper (½ tbsp)
• Instead of Salt: Sea salt, Kosher salt
• Instead of Black Pepper: White pepper
• Instead of Butter: Ghee, olive oil (1 tbsp)
• Instead of Garam Masala: Mild curry powder
• Instead of Water: Chicken broth (low‑sodium)

Equipment Needed

• Mixing Bowl
• Measuring Spoons
• Knife
• Cutting Board
• Heavy‑Bottomed Skillet
• Lid for Skillet
• Spatula or Spoon
• Serving Plate

Critical Steps — Do Not Skip

• Marinate the chicken (step 3) – ensures flavor penetration.
• Cook the chicken without covering (step 5) – develops color and reduces excess moisture.
• Steam‑finish with lid (step 6) – guarantees the chicken is fully cooked and stays juicy.

Chef Tips from the Video

• Use freshly squeezed lemon juice for the brightest flavor.
• Replace butter with ghee for a richer, more authentic Indian taste.
• Add a pinch of kasuri methi (dried fenugreek leaves) at the end for an aromatic boost.

Troubleshooting

Storage

Refrigerator: Store in an airtight container for up to 3 days.

Freezer: Freeze in a freezer‑safe bag for up to 2 months; thaw before reheating.

Room temperature: Do not leave at room temperature for more than 2 hours.

Make-Ahead Tips

• Marinate the chicken up to 4 hours ahead and keep refrigerated.
• Cook the chicken fully, let it cool, then freeze in portions; reheat gently on the stovetop.