How to make lemon pepper chiken

How to make lemon pepper chiken

STARTER OR WITH ROTI OR PAROTA LET'S START CHICKEN - 1/2 KILO CUT INTO BIG SIZED PIECES MAKE DEEP GASHES ON THEM LET US MARINATE THEM YOGURT - 100 GRAM LEMON JUICE - 3 TEASPOON BLACK PEPPER POWDER - 1 TEASPOON GINGER GARLIC PASTE - 3 TEASPOON SALT AS REQUIRED FEW CHOPPED CORIANDER LEAVES MIX THEM MARINATE FOR 30 MINUTES HEAT OIL - 1 TABLESPOON BLACK PEPPERCORNS - 1/2 TEASPOON, CINNAMON STICK - 1, CLOVES - 2, CARDAMOM PODS - 2BAY LEAVES - 2 SAUTE FOR 30 SECONDSFLAVOURS ENTER WELL IN THE OIL CHOPPED GINGER - 1 TEASPOON, CHOPPED GARLIC - 1 TEASPOON SAUTE WELL CHOPPED GREEN CHILIES - 2 SAUTE THEM ADD CHICKEN PIECESADD THE REMAINING MARINADE TOO COOK UNDER HIGH FLAME FOR A MINUTE REDUCE FLAME AND COOK TILL MASALAS GET DRYCHICKEN TOO GETS TENDER AFTER 10 MINUTES TURN THE PIECES COOK TILL CHICKEN GET'S ROASTED WELL ROAST TILL COLOUR OF CHICKEN CHANGES TO GOLDEN BROWN IN COLOR IN A CUP OF WATER ADD 1 TABLESPOON CORN FLOUR MIX WELL CORN FLOUR SLURRY IS READY CHICKEN IS ROASTED WELL ADD THE SLURRY GRAVY TOO GET'S THICKENED MIX WELL FRESH CREAM - 2 TEASPOON BLACK PEPPER POWDER - 1/2 TEASPOON SLICED GREEN CHILIES - 3 BUTTER - 1 TEASPOON MIX IT LEMON PEPPER CHICKEN IS READY REMOVE THE WHOLE SPICES ADD FEW CHOPPED CORIANDER LEAVES CHICKEN LOOKS SO TASTY SWITCH OFF FLAME