Gondhoraj Chicken | Lebu Lonka Murgi Bhajohori Manna Style
Prep time
Cook time
Total time
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.
Recipe by Scratching Canvas at http://www.scratchingcanvas.com/gondhoraj-lebu-lonka-murgi-recipe/