Gondhoraj Murgi | Gondhoraj Chicken | Chicken with Gondhoraj Lemon | Kitchenstagram
Gondhoraj Murgi is a delicately flavoured chicken curry infused with the unmistakable aroma of gondhoraj lime. This beloved recipe by Bela Dey combines gondhoraj lime juice, zest, green chili and raw egg to create a fragrant dish that stands apart from traditional chicken curries. One of its biggest attraction is that it comes together in just 30 minutes, making it ideal for both busy weeknights and special meals.
A staple in Bengali speciality restaurants, Gondhoraj Murgi is surprisingly simple to prepare. The secret lies in using different parts of the gondhoraj lime to build layers of flavour. However, careful handling is essential, as improper use of the lime can introduce bitterness to the curry. Following the right technique ensures a perfectly balanced dish with a fresh citrus aroma.
Gondhoraj lebu is a unique variety of lime native to West Bengal and is rarely found outside the region. In earlier times, almost every Bengali household with a garden grew this prized fruit. Although it contains relatively little juice, its intensely fresh and lemony fragrance more than compensates for the modest yield. The aroma is so distinctive that it can often be detected from a distance. Larger tan a regular lemon, the gondhoraj lime is typically bright green in colour with a smooth, sturdy, woody exterior.
Serve Gondhoraj Murgi with steamed rice or laccha paratha for a simple yet flavourful Bengali meal that highlights the extraordinary character of gondhoraj lime.
Ingredients
500 gm Chicken, curry cut
Salt to taste
2 nos. Gondhoraj Lemon, sliced
1 no. Egg
1 tbsp Ginger paste
2 no. Onion, sliced
1 tsp Turmeric powder
1 tsp Red Chili Powder
7-8 nos. Green Chili, slitted
4 tbsp Vegetable Oil
3 nos. Green Cardamom, crushed
5-6 nos. Clove, crushed
1 inch Cinnamon, crushed
1 tsp Sugar
1 tbsp Gondhoraj Lemon Zest
Preparation
For First Marination:
- Step 1: Marinate the chicken with salt and 1 gondhoraj lemon juice for 30 minutes and add the lemon peels too. Set aside.
For Second Marination:
- Step 2: Add egg, ginger paste, turmeric powder, red chili powder, sliced onions, slitted green chilies to the marinated chicken. Again marinate the chicken for 1-2 hours and set aside. Before cooking the chicken discard the lemon peels.
For Gondhoraj Chicken:
- Step 3: Heat oil in a wok. Add crushed green cardamom, cloves and cinnamon and saute for few minutes. Zest the gondhoraj lemon and set aside.
- Step 4: Add the marinated chicken and cook on medium heat until the oil starts to separate. Add water, cover and cook for 15-20 minutes or until the chicken is cooked through, stir in between.
- Step 5: Add sugar, stir to combine. Simmer the chicken for 5-6 more minutes.
- Step 6: Turn off the heat. Add 1 gondhoraj lemon juice and gondhoraj lemon zest.
- Step 7: Transfer the Gondhoraj Murgi to a serving platter. Garnish with green chili, gondhoraj lemon zest. Serve hot with steamed rice. Enjoy!!
About Me
DEBJANI MONDAL
Welcome to Kitchenstagram, the home of delicious recipes, culinary inspiration and cooking adventures. I’m Debjani and I’m thrilled to be your guide through the wonderful world of food. I’m a self-taught professional baker, home chef, recipe developer, author of Kitchenstagram and an aspiring YouTuber.
My passion for food and cooking began at a very young age, when I would watch my mom and dad cook for me and my brother. My dad, in particular is a great cook whose culinary skills made a lasting impression on me. My dad would cook up a storm on special occasions by cooking variety of dishes, from delicious biriyani to samosa, fish fry, rasgullas and kachoris (sweet & spicy deep fried pastry with filling of lentils, meat or fish…>>>>>
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