Lemon Pepper Chicken
Heat oil and butter in a pan over medium heat, saute red chili and cumin seeds for 2 min,
Add the marinated chicken and cook for 7–8 minutes each side , flipping halfway, until both sides are golden brown and the chicken is fully cooked.
Add the marinated chicken and cook for 7–8 minutes each side , flipping halfway, until both sides are golden brown and the chicken is fully cooked.
Add corn flour and water to the remaining marinade and mix well to make a smooth slurry. Pour the slurry into the pan with the cooked chicken and cook for 2–3 minutes, stirring gently, until the sauce thickens and coats the chicken.
Garnish with sliced lemons and a sprinkle of black pepper. Serve hot with roti or rice.
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