Gondhoraj Murgi/Bengali Kaffir Lime Chicken Curry

Gondhoraj Murgi/Bengali Kaffir Lime Chicken Curry, not to be confused with Thai curry, has a distinctive citrusy flavor. This is pure deliciousness when you try something different from the Murgir Jhol/Bengali Chicken Curry. Gondhoraj Lebu means "king of flavors" similar to kaffir lime in West Bengal, India and it is used in drinks, desserts and veg and non-veg curries. The intense aroma of kaffir lime leaves and lime juice gives the curry its unique taste and flavor. It's a wonderful balance of tang, sweet and spicy flavors. Serve on a bed of plain rice, either brown or white and it will be always a hit.

Recipe is very easy to put together, just a few essential ingredients like ginger, garlic, coriander powder, fresh Asian chili, plain yogurt along with Kaffir lime leaves(available at Asian groceries). Kaffir lime juice and zest are required for this recipe but it's very unlikely to get your hands on kaffir lime unless you know someone who has a tree with full of limes and shares with you. No worries, replace it with regular lime and you will definitely create a lovely chicken curry with limey fragrance. The gravy of this curry can vary from thin to medium thick depending on personal preference. Here is my take on white version of this chicken curry.

Ingredients~
1 whole chicken(3lb. bone-in and skinless), excess fat removed, cut in small pieces or leg and thigh pieces
1/3 cup strained yogurt
1/4 tsp tapioca starch or corn starch
1/4 tsp sugar
2 tbsp freshly squeezed lime juice
1/4 tsp lime zest
A few kaffir lime leaves, some thinly sliced
1 cup onion, thinly chopped
1 tbsp. garlic paste
2 tbsp. ginger paste
4-6 hot fresh chili or as per heat tolerance
1/4 tsp. ground coriander
1 tsp. salt or to taste
1/4 tsp. whole black pepper
4 tbsp. white oil
1/4 cup whole milk
2 1/4  cups warm water
1 lime, sliced for garnishing
1 small onion, sliced for garnishing

Method~
Marinate the chicken pieces with salt and lime juice for at least 30 minutes. In a large pan heat oil on low-medium heat. Saute onion until it becomes translucent without making it brown. Add in ginger-garlic paste, whole black pepper, coriander powder and saute for a couple of minutes. Add the chicken pieces in to the mixture. Keep stirring until the spices coat the chicken nicely for 8-10 minutes. Whip yogurt with tapioca starch, sugar and lime zest. Add yogurt mixture in the chicken and keep stirring to prevent sticking to the bottom. Pour in 2 cups warm water, sliced lime leaves(save whole leaves for garnishing) and whole green chili. Bring to a boil on medium-high heat then let it simmer for 15 minutes with the lid on over low heat. Stir in between so it doesn't stick to the bottom. Let the chicken absorb all the flavors from the leaves. Once the gravy is slightly thickened and chicken is cooked through, pour whole milk and cook for a couple of minutes. Give it a good stir. Taste and adjust the seasonings. Turn off the heat and keep it covered for a while. Garnish with saved lime leaves, lime and onion slices. Serve with steamed brown or white rice and a salad on the side. Enjoy!!

Happy Cooking!