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Gondhoraj Lime-Infused Chicken Curry: A Bengali Sensation with Kaffir Lime Leaves

Immerse yourself in the vibrant flavors of Bengal with this delectable chicken curry, infused with the exotic aroma of Gondhoraj lime and kaffir lime leaves. Simple yet sophisticated, this recipe marries traditional spices and a touch of sweetness to create a dish that's perfect for family dinners or special occasions. Pair it with rice, porota, or roti and discover the depth of flavors that will transport you straight to the bustling streets of Kolkata. Whether you use bone-in or boneless chicken, the charm of this curry is in its rich, authentic taste that's surprisingly easy to achieve. For those who can't find Gondhoraj lime, don't fret—a hint of regular lime juice will still allow you to experience this Bengali sensation.





Ingredients:

  • 800g boneless chicken or bone-in chicken (note: cooking time will be longer for bone-in chicken)

  • 1 tbsp lime juice

  • ½ tsp salt

  • ¼ tsp turmeric

  • 1 tsp garlic paste

  • 1 tsp ginger paste

  • 3 tbsp cooking oil

  • Whole garam masala: 1 bay leaf, 2 small cinnamon sticks, 7-8 peppercorns, 5 cloves, 5 cardamoms

  • ¾ cup onion paste

  • 2 tbsp water

  • 1 tsp garlic paste (additional)

  • 1 tsp ginger paste (additional)

  • ½ tsp salt (additional)

  • 1½ tsp coriander

  • 1 cup room temperature water

  • ½ cup yogurt mixed with 1 tsp sugar

  • 1 tsp pepper

  • 6-7 green chili whole

  • 5-6 kaffir lime leaves

  • A very small pinch of cardamom powder






Instructions:

  1. Marinate the Chicken: In a bowl, combine chicken, lime juice, salt, turmeric, garlic paste, and ginger paste. Mix well and set aside.

  2. Prepare the Spices: In a deep pan, heat cooking oil and add whole garam masala. Fry for 20-30 seconds.

  3. Cook the Onions: Add onion paste and sauté over medium heat until oil separates, about 4-5 minutes.

  4. Add Garlic and Ginger: Mix in water, garlic paste, ginger paste, salt, and coriander. Sauté for a minute.

  5. Cook the Chicken: Add marinated chicken and sauté for 10 minutes over medium-high heat. Aim for char marks by leaving the chicken in the pan for a couple of minutes.

  6. Add Water and Yogurt: Pour in room temperature water, followed by the yogurt and sugar mixture. Cook covered for 10 minutes over medium-high heat.

  7. Add Final Ingredients: Uncover and add pepper, green chili, and kaffir lime leaves. Cook for another 5 minutes on low heat.

  8. Finish the Dish: Sprinkle a pinch of cardamom powder. Enjoy with rice, porota, or ruti.


Have fun with this delicious recipe, and let the flavors of traditional Bengali cuisine delight your palate!

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