Lebu Lonka Murgi

Lebu Lonka Murgi :

Lebu Lonka Murgi is a delicious recipe where chicken is cooked in yoghurt and Gondhoraj lebu juice. Chicken gravy that is absolutely lip smacking. It's such a delicious recipe where succulent pieces of chicken is cooked in creamy yoghurt and tangy Gondhoraj lebu juice. Some lime leaves added in for a further burst of citrus and green chillies for their heat. Serve Lebu Lonka Murgi with Steamed Rice, Pulao or Whole Wheat Laccha Paratha for a simple weekday meal.

Ingredients:

Chicken - 500 grams

Curd (Dahi / Yogurt) - ⅔  cup

Kaffir lime leaves - 10

Gondhoraj lebu lemon,sliced - 2 (If you dont find Gondhoraj Lebu. You can use Kaffir lime leaves and normal lemon juice as well)

Gondhoraj lebu juice - 1 tablespoon

Ginger    juice - ½  tablespoon

Garlic paste - 1 teaspoon

Green Chilli paste - 2 teaspoon

Ginger, cut into fine juliennes - 2 tablespoon

Garlic, finely chopped - 1 teaspoon

Green Chilli, slitted - 7

Green Chilli, finely chopped(for garnishing) - 3

Whole Black Peppercorns - 10

Black pepper powder - 2  tablespoon

Green cardamom - 2

Cinnamon -1”

Cloves - 2

Rice bran oil - 2 tablespoons

Honey (optional) - 1 teaspoon

Warm water - ½ cup

Cornflower - 1 tablespoon

Salt - to taste

Sugar - to taste

Method:

To begin making the Lebu Lonka Murgi recipe, marinate the chicken pieces with a little salt, gondhoraj lebu lemon juice, ginger juice, green chilli paste, garlic paste, 1 tablespoon of black pepper powder and the yoghurt. Refrigerate for 1-2  hours.

Heat oil in a heavy bottomed pan, once it is smoking hot, add in the whole garam masala,

black peppercorns and garlic. Saute till light brown.

Add the marinated chicken and set the marinade aside.

Add the ginger juliennes, black pepper powder, green chillies and remaining marinade, cook for 4-5 minutes in medium flame. You could add a touch of honey if needed to balance out the flavours.

Add the warm water and the lime leaves, continue to cook and cover a pan for 15minutes in low flame or till the chicken is tender.

After 15minutes you can add cornflour with water for thick gravy..but this is optional.

Adjust seasonings to suit your taste. Switch off the flame, add in the lemon slices, cover and allow to stand for 5 to 10 minutes.

Garnish this delicious dish with chopped green chillies and lemon.ServeLonka Murgi hot with Steamed Rice or Pulao or Whole Wheat Laccha Paratha for a weekend meal.