500 grams of boneless chicken, cut into bite-sized pieces
1/4 cup Lemon Pickle
1/2 cup plain yoghurt (curd)
1 tablespoon ginger-garlic paste
1 teaspoon turmeric powder
1 teaspoon red chilli powder (adjust to your spice preference)
1 teaspoon garam masala
1 tablespoon vegetable oil or ghee
Salt to taste
Fresh coriander leaves for garnish
Combine the yoghurt, Lemon Pickle, ginger-garlic paste, turmeric powder, red chilli powder, garam masala, and salt in a mixing bowl. Mix well to form a marinade.
Add the chicken pieces to the marinade and coat them thoroughly. Cover the bowl and let the chicken marinate in the refrigerator for at least 1 hour (overnight is even better) to allow the flavours to infuse.
In a pan, heat vegetable oil or ghee over medium heat.
Add the marinated chicken to the pan and cook until the chicken is tender and cooked through. Stir occasionally to prevent sticking.
Once the chicken is cooked, adjust the seasoning if needed. You can add a little more Lemon Pickle for extra tanginess if desired.
Garnish the Lemon Pickle Chicken with fresh coriander leaves.