Gondhoraj Lemon Chicken

Name: Gondhoraj Lemon Chicken
Total time: 2700 s
Yield: 3-4 servings
Cuisine: Indian
Ingredients: 500 gms chicken (curry cut); 1 Gondhoraj Lemon (Kaffir Lime); For marination:; 1 tsp lemon zest; 1 tbsp onion paste; 1 tsp ginger paste; 1 tsp garlic paste; 100 gms yogurt; 1 tsp Kashmiri Red Chilli Powder; 1/4 th tsp turmeric powder; 1/2 tsp salt; 1 tbsp refined oil; 1/2 tsp black pepper powder; For tempering:; 2 bay leaves; 1 tsp whole black peppercorns; 4 green cardamoms, 1 inch cinnamon,5-6 cloves; 3 tbsp refined oil; 2 tsp ghee (clarified butter); For Broth / Gravy :; 1 onion chopped finely; 1 tbsp onion paste; 4 green chillies paste; 1 tsp ginger paste; 1 tsp garlic paste; 2 tbsp Gondhoraj Lemon juice; 1/2 tsp salt or to taste; 1 tsp sugar or to taste; 1 tsp coriander powder; 1/4 th tsp cumin powder

Kumkum Chatterjee @cook_12055532

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#GondhorajLemon
Gondhoraj Lemon Chicken or Lebu Lonka Murgi is a special light and aromatic chicken curry in Bengali cuisine. Gondhoraj Lemon and its leaves are the key ingredients here.The tender succulent chicken pieces are cooked in a light broth and flavoured with Gondhoraj Lemon ( Kaffir Lime) and the subtle aroma of Lebu Pata( Lime Leaf)imparts a refreshing character to this chicken curry.The tanginess of Lime and yogurt is balanced with a hint of sugar and heat from fresh green chillies .A hint of black pepper powder and a drizzling of ghee makes this a fabulous Chicken Curry which is relished with hot steamed rice or Jeera Rice in lunch or dinner.

Kumkum Chatterjee @cook_12055532

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Ingredients

45 mins

3-4 servings

500 gmschicken (curry cut)
1Gondhoraj Lemon (Kaffir Lime)
For marination:
1 tsplemon zest
1 tbsponion paste
1 tspginger paste
1 tspgarlic paste
100 gmsyogurt
1 tspKashmiri Red Chilli Powder
1/4th tsp turmeric powder
1/2 tspsalt
1 tbsprefined oil
1/2 tspblack pepper powder
For tempering:
2bay leaves
1 tspwhole black peppercorns
4green cardamoms, 1 inch cinnamon,5-6 cloves
3 tbsprefined oil
2 tspghee (clarified butter)
For Broth / Gravy :
1onion chopped finely
1 tbsponion paste
4green chillies paste
1 tspginger paste
1 tspgarlic paste
2 tbspGondhoraj Lemon juice
1/2 tspsalt or to taste
1 tspsugar or to taste
1 tspcoriander powder
1/4th tsp cumin powder
1/2 tspgaram masala powder
For garnishing:
3-4green chillies
3-4Gondhoraj Lemon slices
3-4Gondhoraj Lemon leaves

Saved

Steps

45 mins

1

Whisk the curd and mix all the ingredients under marination in a bowl. Add the chicken and 1 tbsp oil and mix well.Cover and set aside for 1 hour.
2

Heat oil and 1 tsp ghee in a wok.Temper it with bay leaves, black peppercorns and half crushed whole garam masalas When they sizzle, add chopped onion and fry till translucent.Add the remaining onion and ginger garlic paste and green chilli paste to the wok and fry for 2-3 minutes or until oil floats on top.
3

Now add the marinated chicken shaking off the extra marinade and reserving it to add in gravy later.Add coriander and cumin powder and season with salt and sugar. Now fry the chicken on high flame till chicken attains a nice golden colour.Stir continuously to avoid sticking underneath. Add rest of marinade, 1 cup hot water and cook on low flame to prevent yogurt from curdling.Toss to mix well.
4

Add Gondhoraj Lemon juice and bring it to boil in low heat.Cover the wok and cook for 10-15 minutes or until chicken is cooked.Switch off flame and garnish with few slices of Gondhoraj Lemon, 3-4 Gondhoraj Lemon leaves and few slit green chillies.
5

Drizzle 1 tsp ghee, cover and set aside for 10 minutes for the flavours of lemon and leaves to get infused in the curry.Open lid and serve hot with steamed or Jeera Rice in lunch or dinner.