First, wash the chicken thoroughly and drain all excess water. If using boneless chicken, cut it into medium-sized pieces. If you are using bone-in chicken, the cooking time may increase slightly. Make sure the chicken is well-drained so that the marinade sticks properly.

Take a large mixing bowl and add, Corn flour, All-purpose flour, Black pepper powder, Turmeric powder, Ginger-garlic paste, Yogurt, Salt, Lemon juice, White sesame seeds. Mix everything well. Add a little water gradually to form a thick coating mixture. The batter should not be too watery; it should be thick enough to coat the chicken pieces evenly.

Now add the chicken pieces to this mixture. Using your hands, mix thoroughly so that every piece is coated well. Cover and let it marinate for at least 30 minutes. If you have more time, you can marinate it for 1 hour for better flavor. If you are short on time, you can cook it immediately as well.

Heat oil in a deep pan or kadai over medium flame. Once the oil is hot, carefully add the marinated chicken pieces. Do not overcrowd the pan. Fry in batches if necessary.

You only need to fry the chicken until it is about 50% cooked. It should turn light golden but not fully crispy. Since we will cook it again later, avoid over-frying. Remove the partially fried chicken and keep it aside.

In another pan, add a little of the same oil used for frying. Once heated, add Chopped garlic, Chopped ginger, Dry red chilies, Green chilies. Sauté until aromatic. Make sure the garlic does not burn. Now add sliced onions and cook until slightly soft. Do not brown them too much. Add sliced capsicum and sauté for 1–2 minutes. The capsicum should remain slightly crunchy for better texture.

Now add the half-fried chicken pieces into the pan with the sautéed vegetables. Mix everything well.

If you feel the spice is less, you can add a little extra black pepper powder at this stage. Add about ½ cup water and mix properly. Cover the pan with a lid and let it cook on low flame for about 15–20 minutes.

Stir occasionally to prevent sticking. Cook until the chicken becomes tender and fully cooked, and the gravy thickens slightly.

Once the chicken is cooked properly, switch off the flame. Garnish with freshly chopped coriander leaves.

If you prefer a slightly stronger lemon flavor, you can squeeze a few drops of fresh lemon juice at the end — but do not add too much. Your delicious, tangy, spicy Lemon Chicken is now ready to serve.