Lemon Chicken - Kamaths Veg N Non Veg Style

Step 1: Marinate the Chicken

Take 200 gms of boneless chicken (cut into long pieces). Add salt to taste, a portion of ginger garlic paste (approx. 1 tsp), a portion of crushed pepper powder (approx. 1/4 tsp), a portion of cornflour (approx. 2 tbsp), a portion of refined flour (approx. 2 tbsp), and a portion of turmeric powder (approx. 1/4 tsp). Mix all ingredients well with your hands. Add a little water if needed to form a coating. You can marinate for 1 hour or deep fry directly.

Step 2: Deep Fry the Chicken

Heat cooking oil in a kadai (wok). Once the oil is hot, add the marinated chicken pieces one by one. Deep fry the chicken on high flame until they are crispy and golden brown. Once fried, remove the chicken pieces and set them aside.

Step 3: Sauté Aromatics and Vegetables

Keep a little oil in the kadai (you can use the same oil from frying the chicken). Add chopped ginger and garlic pieces. Fry until they turn slightly golden. Then, add sliced onions (150-200 gms). Fry lightly on high flame. Next, add chopped green chilies (5-6). Fry lightly. Finally, add chopped capsicum (150-200 gms). Fry lightly on high flame, ensuring the capsicum remains slightly crunchy and not overcooked.

Step 4: Add Spices and Cornflour Slurry

Add salt to taste (remember the chicken is already salted, so add carefully). Add the remaining turmeric powder (approx. 1/4 tsp) and the remaining crushed pepper powder (approx. 3/4 tsp). Mix well. Prepare a cornflour slurry by mixing 1-2 tsp of cornflour with 4 tsp of water. Pour this slurry into the pan and mix until the sauce thickens slightly.

Step 5: Combine Chicken and Finish the Dish

Add the deep-fried chicken pieces to the pan with the sautéed vegetables and sauce. Mix well on high flame to coat the chicken evenly. Turn off the gas. Add lemon juice (1-2 tsp) and the lemon slices (3 slices) for garnish. Mix everything thoroughly.

Step 6: Plating and Serving

Transfer the prepared Lemon Chicken to a serving plate. Garnish with the reserved onion rings and a fresh lemon slice. Serve hot.

• Marinate chicken for at least 30 minutes for better flavor.

• Do not overcook capsicum; keep it slightly crunchy.

• Adjust green chilies for desired spice level.

• Avoid using food coloring and Ajinomoto for a healthier dish.

• Can use chicken with bone, cut into smaller pieces.

• Can add other vegetables like carrots or spring onions.

• For a spicier version, increase the amount of green chilies and black pepper.