Step-by-Step Instructions

1. 1.Marinate the Chicken

   Take 200 gms of boneless chicken (cut into long pieces). Add salt to taste, 1 tsp ginger garlic paste, 1/2 tsp crushed pepper powder, 1/4 cup cornflour, 1/4 cup refined flour (Maida), and 1/4 tsp turmeric powder. Mix everything thoroughly. Add a little water if needed to achieve a good coating. You can marinate for 1 hour or deep fry directly.

2. 2.Deep Fry the Chicken

   Heat cooking oil in a kadai. Once the oil is hot, carefully add the marinated chicken pieces. Deep fry the chicken on high flame until they turn crispy and golden brown. Remove the fried chicken from the oil and set aside.

3. 3.Sauté Aromatics and Vegetables

   In the same kadai, use about 2-3 tbsp of the remaining oil. Add 1 tbsp chopped ginger and 1 tbsp chopped garlic. Sauté for a short while until fragrant. Add 150-200 gms of sliced onions and 5-6 chopped green chilies. Sauté briefly. Then, add 150-200 gms of chopped capsicum. Fry on high flame, ensuring the vegetables remain slightly crunchy and are not overcooked.

4. 4.Add Spices and Cornflour Slurry

   Add salt to taste (be mindful as chicken already has salt), 1/4 tsp turmeric powder, and 1/2 tsp crushed pepper powder. Mix well. Prepare a cornflour slurry by mixing 2 tsp cornflour with 4 tsp water. Pour the slurry into the kadai and stir continuously until the sauce thickens slightly.

5. 5.Combine Chicken and Finish

   Add 1/2 cup of spring onion rings to the gravy. Immediately add the deep-fried chicken pieces and mix everything thoroughly on high flame for about 1-2 minutes, ensuring the chicken is well coated with the sauce. Turn off the gas. Add 1-2 tsp of lemon juice and 3 lemon slices. Mix gently.

6. 6.Serve Lemon Chicken

   Transfer the Lemon Chicken to a serving plate. Garnish with a fresh lemon slice and some additional spring onion rings for presentation. Serve hot and enjoy!