Gondhoraj Chicken | Lebu Lonka Murgi Bhajohori Manna Style

Gondhoraj Lebu Lonka Murgi Bhajohori Manna Style is our newly found love for the long summer days. Gondhoraj Chicken is an extremely flavourful & aromatic Chicken Curry, cooked in minimal whole spices (without any ground spices). The tender succulent chicken pieces are cooked in light & well balanced broth, flavoured with fragrant none other than Gondhoraj Lebu (King Lime) & Lebu Pata ( Lime Leaf). The tanginess of lime is countered with subtle sweetness from Mishti Doi & heat from fresh green chillies & hint of black pepper just makes this fabulous Chicken Curry as delectable as it could ever be!

The Sun seems to get angrier each day and we are burning on its wrath! Thankfully we have our beloved Gondhoraj Lebu (King Lime) in hands right on time. Jars of Ghondhoraj Lebur Ghol is being prepared and stored in refrigerator every day and this this fragrant Sharbot is working like the soothing balm to our soared souls. But honestly that’s simply not enough to fight under 45 degree Celsius! Hence Gondhoraj Lebu Lonka Chicken in Bhajohori Manna Style needs to be called out to save our soul (tummy as well) in this brutal summer.

Watch detailed Video of Gondhoraj Chicken or Gondhoraj Lebu Lonka Murgi Recipe in Bhojohori Manna Style.

Read the entire recipe and Notes carefully before you start cooking. Do make sure all ingredients are at room temperature (unless mentioned) and weighed or measured correctly in appropriate weighing scale or measuring instruments such as cups or spoons. Remember these are not regular cups or spoons which is used in daily life.

SERVING & STORAGE:

Gondhoraj Lebu Kancha Lonka Chicken tastes best with hot steamed rice.

Store excess Gondhoraj Lebu Kancha Lonka Murgi in airtight container under refrigeration and consume within 2 days.

Gondhoraj Chicken | Lebu Lonka Murgi Bhajohori Manna Style

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Prep time

30 mins

Cook time

15 mins

Total time

45 mins

Author: Rimli

Recipe type: Main

Cuisine: Bengali

Serves: 4

Ingredients

For Marination:
Chicken: 500g
Yogurt: ½ cup
Gondhoraj Lebu/King lime juice: 1 tbsp
Gondhoraj Lebu.King Lime zest: ½ tsp
Onion paste/juice: 1 tbsp
Ginger paste/juice: 1 tbsp
Garlic paste/juice: 1 tsp
Green chilli/paste/juice: 1tsp
Black pepper powder: 1 tsp
Salt: ½ tsp
For Tempering Oil:
Ghee: 1-2 tbsp
Bay leaf: 1-2
Whole black peppercorn: 8-10
For Broth/Gravy:
Onion paste: ¼ cup
Ginger paste: 1 tsp
Garlic paste: 1 tbsp
Green chilli/paste: ½ tsp
Mishti doi, Sweet Yogurt: ¼ cup
Gondhoraj Lebu/King lime juice of 1 large King lime
Gondhoraj Lebu.King Lime zest: ½ tsp
Handful of Gondhoraj Lebu.King Lime leaves
Handful of Fresh green chilli
Black pepper powder: 2 tsp
Salt: 1 tsp
Sugar: 1 tsp
Water: 1 - 1½ cup

Instructions

Take a large glass/ceramic bowl and dump all the ingredients under ‘for marination’; whisk well to make a smooth lump free batter.
Dip & coat well chicken pieces in the yogurt batter. Cover the bowl & refrigerate for 30mins. to 1 hr.
Heat ghee in a large wok on medium flame to melt ghee.
Temper ghee with bay leaf, black peppercorn & fresh green chilli.
Add onion paste, ginger paste, garlic paste & green chilli paste to the wok and fry for 2-3 mins or until ghee floats on top of spices.
Season with sugar & salt.
Now it’s time add chicken. Take one chicken piece at a time and shake off marinade from each piece before adding to wok. Reserve the marinade, it will be needed later for gravy.
Fry chicken pieces on high flame for 3-5 mins or until chicken gets nice golden colour. Stir continuously to avoid sticking to the wok.
Once chicken is ready switch off the flame and add reserved marinade. This way yogurt will not curdle in heat.
Quickly pour mishti doi over chicken and stir quickly to incorporate everything.
Switch on the flame & add 1 to 1.5 cups of water.
Add Gonghoraj Lime juice & bring it to boil.
Cover the wok & allow to cook for 10-15 mins or until chicken is cooked.
Switch off the flame once chicken is done; add handful of gondhoraj lime leaves & fresh green chilli.
Cover the pan for 10 mins to allow the flavours to absorb.
Serve hot with steamed rice.

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