Lemon Pepper Chicken

Ingredients

• 400 g chicken breast pieces
• 1.5 tsp salt
• 1 tsp pepper powder
• Juice of 2 lemons
• 2 tbsp ginger-garlic paste
• 1 tsp oregano
• 1 tsp chilli flakes
• 1/2 tbsp oil
• Pinch of sugar
• 1/2 cup high-protein Greek yogurt
• Salt and pepper, to taste
• 1 tbsp lime juice
• 2 cloves garlic, grated
• 2 tbsp chopped coriander

Steps

1. Clean the chicken breast and marinate well with the salt, pepper powder, lemon juice, ginger-garlic paste, oregano, chilli flakes, oil and pinch of sugar.
2. Let the marinated chicken rest in the fridge for about 5–6 hours or overnight for more flavour absorption.
3. In a pan, brush some oil and add the marinated chicken breast.
4. Cook the chicken well on both sides until nice and juicy, tender inside and crispy brown on the outside.
5. For the dip, whisk together the Greek yogurt with salt, pepper, lime juice, grated garlic and chopped coriander.
6. Serve the pan-fried chicken with the prepared yogurt dip and enjoy.

The reel

via @salonikukreja

Tips

• Pat the chicken dry so it browns instead of steaming.
• Cook it through, then rest a few minutes so the juices stay in the meat.
• If the masala is done before the meat, take the pan off the heat rather than boiling it dry.

Questions