Gondhoraj Chicken or Lebu-Lanka Chicken Curry

Ingredients

• For the Chicken Marinade:
• 500 gms Chicken on Bones
• To Taste Salt
• 1 tsp Sugar (Recommend)
• 1.5 tbsps (3 G) Paste: Ginger-Garlic -Green Chillies Paste
• 2 tbsps Gondhoraj Lime Juice
• 1 tbsp Gondhoraj Lime Zest
• 1/2 tsp Turmeric
• 1 tsp Kashmiri Red Chilli Powder
• 1.5 tbsps Fresh Green Chilli Paste: Optional or As Required
• 1 tsp Black Peppercorns: Freshly Cracked
• 2 Tempering Spices: Bay Leaves
• 4-5 Cloves
• 1 Cinnamon Stick
• 4 Green Cardamoms
• 1 Black Cardamom: Optional
• 1.5 tbsps (3 G) Paste
• 1 Cup Onions Paste
• 1 Cup Coconut Milk
• 1 tbsp Gondhoraj Lime Zest
• 2 tbsps Gondhoraj Lime Juice
• 3-4 Fresh Green/Red Chillies: Slit
• 1 Handful: Gondhoraj Lime Leaves- Finely Sliced (I couldn’t procure that this time hence, didn’t use it)

Steps

1. For the Chicken Marinade: In a large mixing bowl- Add in the aforesaid all the ingredients together mix everything well until nicely combined and well blended- Add in the washed & dried chicken pieces to it- (If the Chicken pieces are big enough then, put some gashes to it for the nice incorporation of the marinade into the same)- Cover & Set Aside for at least 3-4 hrs time- I prefer overnight as that’s always the best for any kind of chicken/mutton Preppings
2. Next: Heat up a Pan/Wok/Kadhai over the medium-high flame- Add in the admixture of the cooking oil & ghee- Throw into it the Tempering Spices, let them splutter & turn fragrant- In goes the chopped onions, sauté with some salt to hasten the very process of frying it until translucent or pinkish in colour- Then goes the 3G Paste to it & sauté until the raw smell goes off completely & the oil surfaces upto the pan nicely
3. Now, is the good time to add in the marinated chicken pieces only to be nicely fried/sautéed along with this mixture until again, the oil surfaces upto the pan well enough- Add in the remaining marinade into it now & mix everything well together until nicely combined and well blended & finely incorporated
4. Cover & Cook for another 20 mins time, on the low-medium heat- stirring occasionally in between & having a close check on it to prevent sticking at the bottom of the pan- Add in some splashes of hot water to it (if required at all) or else, let it slow cook in its own released juices organically while covering & cooking on the slow flame
5. Once done: Check on the seasonings, adjust- if required- Uncover & Add in some Gondhoraj Lime Slices into it along with some more freshly squeezed juices of it- Mix everything well together again, finally- Heat goes off at this point else, it’d turn & taste bitter post adding in the lime slices & juices now
6. Also, tear roughly some Gondhoraj Lime Leaves to add into the dish now for an enhanced & elevated tastes & flavours of the same- Mix well once more, cover it back now & let it rest in its standing position for another 10-15 mins time on the hot oven itself before serving it piping hot with equally hot steamed rice or phulkas/rotis/chapatis, etc.
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10. It’s absolutely ready to be served piping hot now- Time to transfer it to a separate plate/bowl/platters- Garnish it your way & simply RELISH THE DELISH
11. ENJOY….