Chicken couldn't get any better!

Chef Nidhi Mahajan --the latest sensation on MasterChef Australia -- is back with another easy-to-make, lip-smacking non-vegetarian recipe.

Here's the recipe.

Creamy Lemon Pepper Chicken with Paratha and Potato Wafers

Ingredients

For creamy lemon pepper chicken

• 500 gm boneless chicken thigh (diced to 2 cm)
• 1 1/2 tbsp white peppercorns
• 1/2 lemon (zest)
• 2 tbsp lemon juice
• 1 tsp honey
• 2 1/2 tbsp grapeseed oil, plus more for frying
• 2 tsp butter
• 1/2 stick cinnamon
• 1/4 cup milk
• 1/2 cup cream
• Salt to taste

For paratha

• 2 cups flour, plus more for dusting
• 1/2 tsp salt
• 2 tbsp butter (cubed)
• 60 ml butter (melted)
• Grapeseed oil (for frying)

For potato wafers

• 2 potatoes of about 250 gm (peeled and sliced to 5 mm thick)
• 1/4 cup flour
• 300 ml grapeseed oil (for frying)
• Salt to taste

For garnishing

• Lemon wedges

Method

For creamy lemon pepper chicken

• Place chicken in a bowl with half tablespoon of peppercorns, a pinch salt, lemon zest, half tablespoon of the lemon juice, honey and two tablespoon of grapeseed oil.
• Mix to coat and refrigerate to marinate for 30 minutes.
• Once marination process is complete, heat butter and two teaspoon of oil in a wok.
• Grind remaining peppercorns in a mortar and pestle.
• Add it in the wok with cinnamon and cook off for a minute.
• Take the marinated chicken pieces and add them to the wok.
• Fry until brown for about two minutes. Cover and reduce the heat. Simmer for 10 minutes.
• Uncover and add milk, cream and salt. Simmer until slightly reduced for about five minutes.
• Finish with remaining lemon juice. Season with salt to taste.

For paratha

• Place flour, salt, cubed butter and three fourth cup of warm water in a bowl.
• Knead to a smooth dough. Wrap in cling film and rest it in the fridge for 10 minutes.
• Remove dough from fridge and portion into eight even pieces. Roll into balls.
• Lightly dust a rolling pin with flour and roll dough portions into 12 cm discs.
• Brush with some melted butter and roll up into a log.
• Brush with butter again then roll into a ball. Roll each out into a 5 mm thick disk.
• Heat a griddle pan and add some of the oil. Fry paratha until brown and crisp on each side.
• Keep the fried paratha on a paper towel. Repeat this process until all parathas are cooked.

For potato wafers

• Place potato slices into a bowl of iced water.
• Fill a medium saucepan with water and bring to the boil.
• Add potato slices and boil for five minutes. Remove and place it back into iced water to cool.
• Remove the slices from iced water and pat it dry. Dust with flour and shake off excess flour.
• Heat oil in a deep pan and fry the potato slices until golden and crisp on both sides for about about six to seven minutes.
• Season with salt and set aside on paper towel.
• To finish the chicken, heat butter and 2 tsp of the oil in a wok. Grind remaining peppercorns in a mortar and pestle, add to wok with cinnamon and cook off for 1 minute
• Remove chicken pieces from marinade, add to the wok and fry until browned, about 2 minutes. Cover, reduce heat and simmer for 10 minutes.
• Uncover and add milk, cream and salt and simmer until slightly reduced, about 5 minutes. Finish with remaining lemon juice, season with salt to taste.

To serve

• Spoon some creamy lemon pepper chicken onto plates.
• Add some potato wafers and paratha.
• Garnish with a wedge of lemon.

MasterChef Australia Season 8 airs at 9 pm, Monday to Friday on Star World and Star World HD in India.

ALSO SEE

Recipe: How to make Parsi Goat and Paneer Curry

MasterChef Recipe: How to make Goan Fish Curry

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