Thursday, 29 November 2012

Gondhoraj chicken

Gondhoraj lemon is one of those few ingredients in Bengali cuisine which we are very nostalgic about. To the extent, whenever I visit home, it becomes one of the main goals of my mother, or sometimes the neighbours, to send me back with a few of them, irrespective of the lemons actually being in season! Needless to say, they always succeed in finding the lemons.

A month ago, as I returned from Calcutta to Bangalore, I invariably landed with a couple of them in my bag. I will share a recipe, the flavour of which entirely resides upon these succulent, ethereal smelling exotic (for some people) fruits! I deeply thank a very dear friend for giving this recipe to me.

Gondhoraj chicken:

1. Boneless chicken- 500 gms
2. Garlic- 10-12 cloves (afterall, the flavour is not entirely from the lemon!)
3. Peppercorns- 4-5
4. Flour- 2tbs
5. Milk- 1cup
6. Salt- to taste
7. Sugar- to taste
8. Gandharaj lemon- 1 (medium)
9. White oil- 2tbs

  • Wash chicken and cut into small pieces. Drain water and keep aside.
  • Heat oil in a pan and temper with the peppercorns.
  • Add finely chopped garlic and fry till light brown.
  • Add the chicken pieces, stir in the oil quickly and cover. Fry over very low flame till water separates out.
  • Sprinkle with flour and fry over low heat until all the chicken pieces are covered with flour.
  • Add milk and bring to a low boil over low heat.
  • Add salt and sugar and cook till chicken is soft and gravy is neither too thick nor too running.
  • Switch off the flame and add lemon juice. Finely grate the rind of the lemon and sprinkle on top. Keep covered for 10 mins for the flavours to mix and serve with hot rice!
P.S. You can substitute boneless chicken with boneless fish. You can also batter fry the chicken or fish and follow from procedure 2 onwards.


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