Lebu–Lonka Murgi (Chicken with Lime and Green Chili)

This is a light preparation of chicken which is perfectly suitable for a very hot day. This deviates considerably from traditional Indian cooking and I learnt the recipe from a TV show by the chef of the famous http://bhojohorimanna.com/ restaurant in Kolkata where this used to be served. The combination of lime and fresh green chilies gives it a very refreshing taste.

Ingredients

• 500 gms chicken on bone
• 2 tbsp. onion juice (Make a paste of onion and squeeze out the juice)
• 2 tsp. ginger juice
• 2 tsp. garlic juice
• 2 tsp. green chili paste
• 1 pinch coriander powder
• 1/2 cup plain yogurt (Curd)
• 1 big lime (preferably Gondhoraj lebu + 1 pati lebu)
• 1 tbsp. refined oil (Canola or Sunflower oil)
• 5 cardamom pods
• 2-3 lime leaf
• 2-3 green chilies slit lengthwise
• 4 tbsp. ghee (Clarified Butter)
• 1 tsp. sugar
• Salt to taste

Procedure

In a bowl take half of the yogurt and add onion juice, ginger garlic juice, green chili paste, coriander powder, refined oil and lime juice. Mix it really well to make the marinade. Check to adjust the sourness, if you want you can add some more lime juice.

Add chicken pieces to it and keep it marinated for about an hour.

Heat ghee in a pan. Temper it with cardamom pods. Allow them to crackle. Shake off the excess marinade from the chicken pieces and add them to ghee. Fry the chicken pieces on medium high heat till all sides turn light brown.

Add the marinade along with salt, sugar and the rest of the yogurt. Mix well.Through  lime leaves and green chilies in and cook it covered on medium heat till meat is done.

If you want your gravy to be thick, crank up the heat to high and let the excess water dry up.

Serve with plain paratha.