Gondhoraj Chicken/Murgi (Kaffir Lime Flavored Chicken Curry)

Few months back when I visited one of my aunt’s place in Shantiniketan, I found she has a beautiful ‘Gondhoraj Lebu’ (Kaffir Lime) tree in her garden. I asked her why she doesn’t cook ‘Gandharaj Murgi’ or ‘Gandharaj Bhetki’ with these beautiful juicy limes! She was not aware of this recipe and I didn’t miss the opportunity to cook this light and fresh chicken curry which goes only with steamed rice! It is very light curry with thin gravy but if you wish you can add a little onion paste as I did. But I would advice to keep the gravy light and thin so that you will get the fresh flavor of lime in every bite. I also add a little garam masala powder in marination as I feel that the mild flavor of garam masala enhances the flavor of lime. Do try this on any weekend lunch and let me know how it was!


Ingredients to serve 4-5

  • Chicken – 1 Kg (Curry Cut with Bone)
  • Onion Juice – 1/2 cup
  • Ginger Juice – 2 Tbsp
  • Garlic Paste – 2 Tbsp
  • Green Chilli Paste – 1 Tbsp or according to your tolerance level
  • Lemon Juice – 1 tsp
  • Yogurt – 200 gms
  • Coriander Powder – 1 ½ tsp
  • Garam Masala Powder – ½ tap
  • Gondhoraj Lebu or Kaffir Lime – 1
  • Gondhoraj Lebu Leaves or Kaffir lime Leaves – 6-7
  • Green Cardamom Pods – 4
  • Cinnamon Stick – 1”
  • Black Pepper – ½ tsp (Cracked)
  • Refined Oil – 2 Tbsp
  • Ghee or Clarified Butter – 2 tsp
  • Green Chilli – 3-4 (Slitted)
  • Salt – To taste
  • Sugar – 1 ½ tsp


  1. Wash the chicken pieces. Beat the yogurt adding a little salt and marinate the chicken pieces for 15 minutes.
  2. 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.
  3. Heat ghee and oil in a wok. When the ghee is fragrant temper it with cardamom pods and cinnamon stick.
  4. 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.
  5. 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.
  6. Now add the extra marination, sugar and salt. Mix well. Add water as required. Cover and cook till the chicken is almost done.
  7. Remove cover and add slit chilli and cracked black pepper. Cover and cook till chicken is completely done.
  8. 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.
  9. Serve ‘Gandharaj Murgi’ preferably with steamed Basmati rice, drizzling some Gondhoraj juice on top of the chicken before serving.



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