LEMON PEPPER CHICKEN With Silky Satin Gravy – Best Ever Tangy Lemon Pepper Chicken Recipe

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🍋🧂 Lemon Pepper Chicken Gravy

From: Cook with F (Cook vi F)
⏱️ Ready in ~45 minutes | 🍽️ Serves 4–6
🌶️ Tangy, peppery, creamy chicken in a silky gravy.

“A recipe so flavorful that you’ll be licking your fingers after eating the gravy!”

📝 Ingredients
🐔 For Marination:

Chicken – 1 kg, large pieces with slits

Yogurt (curd) – ½ cup, well beaten

Ginger-garlic paste – 2 tsp

Salt – 1½ tsp (or to taste)

Crushed black pepper – 1 tsp

Lemon zest (grated lemon peel) – ½ tsp

Lemon juice – from ½ lemon

🍳 For Cooking:

Oil – 4–5 tbsp

Water – ½ cup

Cornflour – 4 tsp (to make slurry)

Fresh cream – 2 tbsp

Lemon – sliced, few slices

Crushed black pepper – 2 tsp

Fresh coriander – finely chopped, for garnish

🧈 For Tadka (Tempering):

Butter – 1 tbsp

Dried red chilies – 2 to 3

Green cardamom – 3 pods

Crushed black pepper – ½ tsp

👩‍🍳 Instructions
🔹 Step 1: Marinate the Chicken

In a large bowl, mix together:

Chicken pieces (with slits)

Yogurt

Ginger-garlic paste

Salt

Crushed black pepper

Grated lemon peel (zest)

Lemon juice

Mix everything well and marinate for at least 30 minutes (or up to 1 hour). Keep it covered, optionally refrigerate.

🔹 Step 2: Fry the Chicken

Heat 4–5 tbsp oil in a pan on high flame.

Add marinated chicken pieces and fry until golden brown, turning occasionally.

Once fried, add the remaining marinade (scrape the bowl with a little water and add that too).

Continue cooking on high heat for 1–2 minutes, then cover and simmer on low flame until chicken is tender.

🔹 Step 3: Prepare Cornflour Slurry

In a small bowl, mix:

4 tsp cornflour

With ½ cup water
Stir until no lumps remain.

🔹 Step 4: Make the Gravy

Once the chicken is cooked and tender, add the cornflour slurry to the pan.

Add 2 tbsp fresh cream and mix well.

Add lemon slices.

Add crushed black pepper (2 tsp) and chopped coriander leaves.

Mix everything gently.

⚠️ Do not overcook after adding lemon slices — it can make the curry bitter.

🔹 Step 5: Prepare Tadka (Final Tempering)

In a small pan, melt 1 tbsp butter.

Add:

2–3 dried red chilies

3 green cardamom pods

½ tsp crushed black pepper

Sauté lightly on low flame to infuse flavor.

Turn off the heat and pour this tempering on top of the chicken curry.

This adds amazing aroma, richness, and a glossy finish.

🔹 Step 6: Final Touch

After adding the tempering, give the curry a final gentle mix.

Cook on high flame for 1–2 minutes only to let flavors combine.

Turn off the heat.

🍽️ Serving Suggestions

Best served hot with roti, naan, or steamed rice.

The gravy is smooth, silky, tangy, and peppery — a perfect dinner delight.

📌 Tips

For more lemony flavor, add a few drops of lemon juice just before serving.

Use fresh crushed pepper for maximum aroma.

Don’t overcook lemon slices – they can make the gravy bitter.