Lebu Lonka Murgi/Chicken with Gondhoraj lime and Chillies

Looks can be deceiving, this quote is the ultimate truth when it comes to Lebu Lonka Murgi. One can easily get fooled by its dull look until they taste it. Gondhoraj lime and the lemon leaves are the key ingredients here. The flavours of this dish are unmatchable in comparison to other chicken curries that I usually cook at home. The subtle aroma from the lemon leaves imparts a beautiful, refreshing character that breaks the monotony and makes you want more of it. I serve this with Peas Pulao, or Bengali fried rice mostly.

If you’ve not tasted Lebu Lonka Murgi before, do try it now, you’ll love it for sure. 🙂

Lebu Lonka Murgi
Lebu Lonka Murgi

Lebu Lonka Murgi / Chicken with Gondhoraj lime and Chillies

Refreshing flavours from lime and chillies, Lebu Lonka Murgi is pretty different from the usual Bengali chicken curries you eat often. Succulent chicken pieces, along with all the aromas from the freshest ingredients, this Chicken Curry is a keeper for many reasons.

Course Main Course
Cuisine Indian
Keyword gluten-free
Prep Time 15 minutes
Cook Time 30 minutes
Servings 5 People
Author Chandrima

Ingredients

  • 1kg- Chicken (curry cut)
  • 200g- Curd or Yogurt
  • 2- Onion (medium-sized)
  • 1 tbsp- Ginger paste
  • 8-10- Garlic cloves (fat cloves)
  • 5- Green chillies (adjust the chillies as per your preference)
  • 7-8- Lemon leaves
  • 1½ tbsp- Lemon juice from Gondhoraj lime (read notes)
  • 1½ tbsp- Coriander powder
  • Salt to taste
  • 1 tsp- Sugar
  • ¼ cup- Vegetable oil
  • Lemon and green chilli slices for garnishing (optional)

For tempering

  • 7- Green cardamoms (lightly crushed)
  • 2- Bay leaves

Instructions

  1. Cut the onions into chunks. Now add the onions, garlic cloves, and 3 green chillies to a food processor, and blitz until fine.

  2. Put this onion-garlic-chilli paste into a fine mesh tea strainer, keep a bowl underneath, now with the back of a teaspoon press the paste to collect the juice for marination. Keep the paste residue aside to use it later.

  3. Marinate the freshly washed chicken pieces with curd, onion-garlic-chilli juice, lemon juice, ginger paste, coriander powder, and ½ tsp of salt, keep aside for 1 hour.

  4. Heat oil in a deep frying pan/kadai, temper with bay leaves and cardamoms. 

  5. Add the onion-garlic-chilli residue, sauté over medium heat for less than a minute.

  6. Next add the marinated chicken along with the marination. Mix well, cover and cook over medium heat, keep stirring in-between. 

  7. When the chicken is half cooked add the lemon leaves, salt and ½ cup of hot water. Mix well, cover and cook until done.

  8. Add 2 halved green chillies and sugar towards the end, mix and cook uncovered for 2-3 minutes more. Turn off the heat.

  9. The consistency of this curry should be medium thick. Sometimes, I cook this chicken curry without adding any water to it, which works fine with me. 

  10. Transfer Lebu Lonka Murgi to a bowl and garnish with lemon and green chilli slices. Serve hot with steamed rice, or vegetable fried rice. You can pair this chicken dish with Gobindobhog rice as well.

Recipe Notes

If Gondhoraj lime is not available, you can use regular lemon juice to marinate the chicken. Add 2 tsp lemon juice to marinate 1 kg chicken.

Lebu Lonka Murgi
Lebu Lonka Murgi
Gondhoraj lime
Gondhoraj lime
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