Lemon & Pepper Chicken

Ingredients

• 750 gbone-in chicken
• 1 medium, finely choppedonion
• 1 tablespoonginger and garlic paste
• 3–4 tablespoonsfreshly squeezed lemon juice
• to tastesalt
• 10–12, freshly roasted and coarsely crushedblack peppercorns
• 1 teaspooncumin powder
• 1 teaspoonallspice or garam masala powder
• 1 teaspoon, optionalgreen chilli paste
• 120 ml (½ cup), beaten well, for the marinadeyoghurt
• 4 tablespoons, for the gravyyoghurt
• 4–6green chillies
• as desiredfresh coriander
• 240 ml (1 cup), or 180 ml (¾ cup)oil

Instructions

1. 1

   Marinate chicken

   Mix the chicken with the yoghurt for the marinade, ginger and garlic paste, lemon juice and salt. Leave to marinate for 30 minutes.

2. 2

   Fry onion

   Heat the oil in a wok, add the finely chopped onion and sauté for a few minutes until golden brown.

3. 3

   Brown chicken

   Add the marinated chicken, cumin powder and allspice or garam masala powder. Sauté for 3–5 minutes, until the chicken changes colour.

4. 4

   Cook gently

   Reduce the heat and cook for 8–10 minutes, until the chicken is soft and tender.

5. 5

   Finish the gravy

   Add the 4 tablespoons of yoghurt, green chilli paste and crushed black pepper. Sauté for a few minutes until the oil separates.

6. 6

   Garnish and serve

   Add the green chillies, coriander and lemon pieces, then serve hot with naan.

What is lemon & pepper chicken?

This is a spiced chicken dish built around yoghurt, lemon and freshly crushed black pepper. Its flavours are familiar in South Asian home cooking, where marinades and spices are used to make a rich, aromatic gravy.

Here, the first yoghurt marinade seasons and tenderises the chicken, while a second addition enriches the gravy. Lemon brings sharpness to balance the warming spices and pepper.

Nutrition and macros by portion

The nutrition label shows one serving as written: 660 calories, 35g protein, 11g carbs, 53g fat.

The chicken supplies most of the protein, while the onion and yoghurt contribute some carbohydrate. Oil is the main source of fat, with additional fat from the yoghurt; naan served alongside adds more carbohydrate. Pair a serving with vegetables and a moderate portion of naan to balance the plate.

The marinade and chicken

Bone-in chicken: the bones add flavour as the pieces cook, and the meat is ready when it is tender. Keep the pieces reasonably similar in size so they cook at a similar pace.

Yoghurt and lemon: give the chicken 30 minutes in the marinade, as directed. The reserved yoghurt is added later, so keep it separate from the portion used for marinating.

Build flavour in the wok

Golden onion: cook the onion until it is properly golden before adding the chicken. This gives the gravy a deeper savoury base.

Freshly crushed pepper: roasting and coarsely crushing the peppercorns gives the dish a noticeable peppery finish. Add them with the later yoghurt so their aroma remains prominent.

Watch the texture

Chicken colour: sauté the marinated pieces for 3–5 minutes, until their outside changes colour. This is not the final doneness cue; the chicken still needs the gentle cooking stage.

Tenderness and gravy: cook over low heat for 8–10 minutes, checking that the chicken is soft and cooked through. After adding the yoghurt, cook for a few minutes until the oil separates, as the method describes.

Control the heat

Green chillies: the recipe includes both optional chilli paste and whole green chillies. Leave out the paste for a milder base, or use fewer whole chillies to reduce the heat further.

Lemon: the juice goes into the marinade, while lemon pieces are added at the end. Taste the finished gravy before serving if you prefer a less sharp finish.

Serve it with

Naan: serve the chicken hot with naan, as suggested, to scoop up the gravy. Rice is another practical accompaniment if you want a different base.

Fresh coriander: add it at the end for a fresh herbal note alongside the lemon and pepper. A simple vegetable side can round out the meal.

Recipe notes & tips

• Use a wok or a wide, heavy-based pan so the chicken can be sautéed without crowding.
• Measure the yoghurt for the marinade and gravy separately before you start.
• Roast the peppercorns briefly and crush them coarsely for a lively pepper flavour.
• Reduce the heat before the covered or gentle cooking stage so the chicken cooks without scorching the onion base.
• Add the green chillies gradually if you are unsure how spicy you want the finished dish.
• Check the largest chicken piece for doneness before serving.

Variations

• Milder gravy: omit the optional green chilli paste and use fewer whole green chillies.
• More lemon: serve with extra lemon wedges so each person can adjust the sharpness.
• Garam masala: choose garam masala in place of allspice for a more familiar savoury spice profile.
• Less oil: use the suggested 180 ml rather than 240 ml, keeping an eye on the onion as it fries.
• Rice accompaniment: serve with plain rice instead of naan to soak up the gravy.

Common mistakes to avoid

• Skipping the marinade: give the chicken the full 30 minutes with yoghurt, ginger and garlic paste, lemon juice and salt.
• Pale onion: cook it until golden brown before adding chicken, or the gravy will have a less developed base.
• High heat during gentle cooking: lower the flame for the 8–10 minute stage to help the chicken soften without burning the bottom.
• Adding pepper too early: add the crushed pepper with the later yoghurt, as directed, to keep its flavour distinct.
• Crowding the wok: sauté in batches if needed so the chicken pieces can change colour rather than steam.

How to store

Refrigerate leftovers in a covered container within 2 hours and use within 3 days. Reheat gently in a pan until piping hot throughout, adding a small splash of water if the gravy has thickened.

Frequently asked questions