Lebu Lonka Murgi Recipe – Chicken with Gondhoraj Lebu & Green Chillies
Lebu Lonka Murgi, also known as Chicken with Gondhoraj Lebu and Green Chillies, is a delectable Indian chicken dish that offers a perfect blend of tangy, spicy, and aromatic flavors. The recipe uses tender chicken marinated in a rich mixture of yogurt, Gondhoraj lebu (a unique Bengali lime variety), and freshly ground green chilies. The addition of kaffir lime leaves imparts a refreshing citrusy aroma, making this dish a delightful treat. The green chilies add just the right amount of heat, complementing the gentle sweetness of honey. Whether paired with steamed rice or whole wheat laccha paratha, this flavorful dish is a must-try for any dinner gathering.
Cuisine: Indian
Course: Dinner
Diet: Non-Vegetarian
Ingredients
| Ingredient | Quantity |
|---|---|
| Chicken | 500 grams |
| Curd (Dahi/Yogurt) | 2/3 cup |
| Kaffir lime leaves | 10 leaves |
| Gondhoraj lebu (Bengali lime) | 2, sliced |
| Gondhoraj lebu juice | 1 tablespoon |
| Onion (pureed) | 6 tablespoons |
| Ginger (juice) | 1/2 tablespoon |
| Green Chilli (paste) | 2 teaspoons |
| Ginger (cut into fine juliennes) | 2 tablespoons |
| Garlic (finely chopped) | 1 teaspoon |
| Green Chilli (slit) | 4 |
| Whole Black Peppercorns | 10 |
| Black pepper powder | 1/2 tablespoon |
| Mustard oil | 3 tablespoons |
| Honey (optional) | 1 teaspoon |
| Salt | To taste |
Preparation Time: 5 minutes
Cooking Time: 30 minutes
Servings: 4
Instructions
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Marinate the Chicken: Begin by marinating the chicken pieces. In a mixing bowl, combine the chicken with salt, Gondhoraj lebu juice, onion juice, ginger juice, green chili paste, and half of the yogurt. Mix well to coat the chicken and let it refrigerate for 1-2 hours to allow the flavors to meld.
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Prepare the Pan: Heat mustard oil in a heavy-bottomed pan over medium-high heat. Once the oil is hot, add the whole black peppercorns and finely chopped garlic. Sauté until the garlic turns light brown, releasing its aroma.
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Cook the Chicken: Add the marinated chicken to the pan. Set aside the leftover marinade. Stir the chicken well to ensure it’s seared on all sides. Cook for about 4-5 minutes on high heat.
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Add Flavors: Now, add the ginger juliennes, black pepper powder, and slit green chilies. Stir them into the chicken mixture, followed by the remaining yogurt and the reserved marinade. Allow this to cook for another 4-5 minutes, letting the flavors blend.
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Simmer the Dish: Add half a cup of warm water to the pan, along with the kaffir lime leaves. Reduce the heat to low and simmer until the chicken is tender and fully cooked, about 20 minutes.
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Finishing Touches: Taste and adjust the seasoning as needed. If you prefer a slight sweetness to balance the tang and heat, drizzle a little honey into the mixture.
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Rest and Serve: Turn off the heat, add the sliced Gondhoraj lebu (Bengali lime) to the dish, cover, and let it rest for about 10 minutes. This allows the citrus to infuse its flavors into the chicken.
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Serving: Serve Lebu Lonka Murgi hot with steamed rice or whole wheat laccha paratha for a satisfying and flavorful meal.
Tips and Variations
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Honey: While optional, honey can help balance the tanginess of the Gondhoraj lebu and add a touch of sweetness that complements the heat from the green chilies.
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Yogurt: Ensure the yogurt is at room temperature to prevent curdling when added to the hot pan. If you prefer a thicker gravy, you can add more yogurt or cook the dish longer to reduce the sauce.
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Add Vegetables: Feel free to add some vegetables like bell peppers or peas to the dish for added color and nutrition.
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Spice Level: Adjust the number of green chilies based on your preference for spice. For a milder version, reduce the quantity or use mild green chilies.
Enjoy the zest of this Lebu Lonka Murgi, where every bite offers a perfect balance of fresh, tangy, and spicy flavors. This dish will surely be a hit at any dinner table!
