Lime flavored chicken curry ( gandhoraaj murgi)

Wash the chicken pieces. Beat the yogurt adding a little salt and marinate the chicken pieces for 15 minutes.

Now add onion, ginger juice, chilli paste and garlic paste along with lemon juice, coriander powder, garam masala powder and some zest of ‘Gondhoraj Lebu’. Cover and let it rest for another 30 minutes.

Heat ghee and oil in a wok. When the ghee is fragrant temper it with cardamom pods and cinnamon stick.

If you want thick gravy you can add onion paste in gravy. Else discard this step. But it should not be more than 2 Tbsp for 1 kg chicken. I added onion paste in oil+ghee in this stage.

After 15-20 seconds when onion becomes a little translucent, add chicken pieces in the wok. Do not add excess marination. Sauté for 10 minutes on low-medium heat.

Now add the extra marination, sugar and salt. Mix well. Add water as required. Cover and cook till the chicken is almost done.

Remove cover and add slit chilli and cracked black pepper. Cover and cook till chicken is completely done.

Next add ‘Gondhoraj Lebu’ juice (3-4 Tbsp), Gondhoraj Lebu wedges and Gondhoraj lebu leaves. Mix and cover. Let it rest for 10 minutes so that the flavor of Gandharaj gets into the chicken.

Serve ‘Gandharaj Murgi’ preferably with steamed Basmati rice, drizzling some Gondhoraj juice on top of the chicken before serving.