Name: Gondhoraj Murgi or Chicken Gondhoraj recipe by Barnali B at BetterButter
Prep time: 40 min
Cook time: 60 min
Total time: 100 min
Yield: 4
Ingredients: Chicken on the bone - 1 kg; Onion Juice - 2 tbsp; Ginger Juice - 2 tbsp; Garlic Juice - 2 tbsp; Green Chilli Paste - 1 tbsp (adjust according to tolerance level); Curd - 1 cup; Coriander powder - 1 1/2 tsp; Regular lemon - 1; Gondhoraj Lebu - 1; Gondhoraj Lebu Leaves or Kaffir lime leaves - 7-8; Cardamom Pods - 5-6; Refined Oil - 1 tbsp; Green Chilli - 3-4 slitted; salt as per taste; Sugar as per taste; Ghee or clarified butter - 4 tbsp

ABOUT Gondhoraj Murgi or Chicken Gondhoraj RECIPE

This is a recipe from the kitchens of the famous Bhojo Hori Manna Restaurant in Kolkata. It’s one of their signature dishes and is known as “Lebu Lonka Murgi”. But I prefer to call it Gondhoraj Murgi because the hero of this dish is not any regular lemon but the king of lemons or Gondhoraj. Also the name imparts the necessary zing for this dish.Gondhoraj lebu is endemic to Bengal. The Gandhoraj shrub was located very near to our dining room. The divine aroma of the lemon is simply out of the world.

Ingredients Serving: 4

Chicken on the bone - 1 kg
Onion Juice - 2 tbsp
Ginger Juice - 2 tbsp
Garlic Juice - 2 tbsp
Green Chilli Paste - 1 tbsp (adjust according to tolerance level)
Curd - 1 cup
Coriander powder - 1 1/2 tsp
Regular lemon - 1
Gondhoraj Lebu - 1
Gondhoraj Lebu Leaves or Kaffir lime leaves - 7-8
Cardamom Pods - 5-6
Refined Oil - 1 tbsp
Green Chilli - 3-4 slitted
salt as per taste
Sugar as per taste
Ghee or clarified butter - 4 tbsp

Instructions

Wash and pat dry the chicken pieces. Take 1/2 cup of the curd and beat it uniformly. Add it to the chicken. Chicken needs to be marinated for at least half an hour
Make a paste of 1 big onion, 7-8 garlic pods, 4 inch garlic and 5-6 green chillies in the grinder. Adjust chillies according to tolerance level. Add water to the paste
With the help of a strainer strain the entire juice from the paste using a spoon to squeeze out the juice. Add a bit of water if required to strain easily.Add this strained juice to the chicken.
Add the juice of the regular lemon and Gondhoraj lebu to the chicken. Carefully scrape out some zest of the Gondhoraj lebu and add that too to the chicken
Add the coriander powder, salt and refiled oil to the chicken. Mix everything together. Marinate the chicken for 30 mins at least.
Heat ghee in a wok. When the ghee is fragrant temper it with cardamom pods.
When the cardamom pods crackle, shake off the extra marinade and add the chicken pieces one by one to the ghee.
Add the chillies and the Gondhoraj lebu leaves. I substituted with Kaffir lime leaves as I didn't have the Gondhoraj leaves.
Add half cup of water to the marinade and add it to the wok. Adjust the salt and sugar now. Add the remaining 1/2 cup of beaten curd. Add a little Gondhoraj zest. Fold everything in.
Cook the chicken on medium flame for an hour or till the chicken is cooked. Keep stirring

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