Lebu Lonka Murgi by Rusha Chatterjee
Chicken curry Cut 1 kg
medium Onion paste-2 small
Zest of 3 lemon(Kagji or gondhoraj)
Chopped ginger-1 tsp
Green Chillies 7 to 8(The small ones)Dhani lonka)
Mustard oil-1/4th cup
Lemon rings for garnishing.
1.Marinate the chicken for 2 to 3 hrs with yogurt and turmeric powder.
2.In a kadai add mustard oil.
3.Add sugar.Wait till the sugar becomes brown.
4.Add chopped onions.Fry till golden brown.Add the paste of onion and ginger.Fry till the oil floats.
5.Add the chicken,salt,and discard the marinade if any. Cover and cook for 25 mins.
6.When the oil floats on top add the lemon zest,green chillies and cover.
7.Cook till the chicken is tender and done. Add water for gravy not more than half a cup. Keep in sim for 5 mins. Add the remaining zest and chopped ginger.Switch of the gas.Garnish with lemon rings.
This recipe requires kagji or gondhoraj lemon .Peel the skin with a peeler and chop it. Skin of the small lemon is bitter and it doesn’t smell so refreshing. Do not use garlic. Lemon zest, ginger and chillies makes the dish unique.