Nimmakaya Kodi Vepudu (Lemon Chicken Fry)
Nimmakaya Kodi Vepudu (Lemon Chicken Fry)
Ingredients
- • 350 g boneless chicken, cut into 1-inch pieces
- • 1 tbsp ginger-garlic paste
- • 1/2 tsp turmeric powder
- • 1 tsp black pepper powder
- • 1 tbsp fresh lemon juice
- • 2 tbsp plain yogurt
- • 1/2 tsp mustard seeds
- • 1 sprig curry leaves
- • 2 tbsp cooking oil
- • Salt to taste
Cooking Steps
In a bowl, combine chicken pieces with ginger-garlic paste, turmeric powder, half of the black pepper powder (0.5 tsp), yogurt, lemon juice, and salt. Mix well to coat all pieces. Marinate for at least 20 minutes.
Heat cooking oil in a heavy-bottomed pan or kadai over medium heat.
Add mustard seeds and allow them to splutter. Immediately add curry leaves and sauté for a few seconds until fragrant.
Add the marinated chicken to the pan. Sauté on medium-high heat for 5-7 minutes, stirring frequently, until the chicken pieces change color and are lightly browned on the edges.
Reduce the heat to medium-low, cover the pan, and cook for 10-12 minutes, stirring occasionally, until the chicken is tender and cooked through.
Remove the lid, increase heat to medium-high, and sauté for another 5-8 minutes, or until any remaining moisture has evaporated and the chicken pieces are well-coated and semi-dry.
Sprinkle the remaining black pepper powder (0.5 tsp) over the chicken, stir well to combine, and remove from heat.