Ingredients

• 4 pieces - chicken (preferably leg-thigh pairs)
• Juice of 2 limes
• 1/2 tsp - garlic-ginger paste
• 1/2 tsp - cumin powder
• 1 tsp - pepper powder
• 1/4 tsp - turmeric powder
• 1/4 tsp - red chilli powder
• Salt to taste
• 1 - large capsicum/bell pepper - chopped into 1 inch bits
• 1 - large potato cubed - 1 inch cubes
• 1 - medium onion - finely chopped
• 2 tbsp - olive oil
• 1 tbsp - veg/canola oil or butter
• 3-4 - bay leaves
• 2 inch cinnamon stick
• 3 - dry red chillies

How to Make Lemon Pepper Chicken

• Marinate the chicken pieces with the ginger garlic-paste, salt, spice powders and lime juice, for a few minutes.
• Heat oils and/or butter in a pressure-cooker and fry onions till pink.
• Add bay leaves, red chillies and cinnamon and fry for 1 minute.
• Add the potatoes and capsicum and fry for 1-2 mins, tossing in between.
• Add the chicken pieces and fry for a few minutes, turning around from time to time so that they are evenly browned.
• Add in 1/4 cup of water and pressure-cook on high heat for 1 whistle and then, simmer for 6-7 minutes.
• Open and drain, collecting the gravy in a saucepan - thicken the gravy on medium heat for a few mins.
• Place the veggies as the base on a serving plate, the chicken on top of it, followed by the sauce, poured evenly over the chicken.
• Serve hot with pita bread or rice.