Jamai sasthi special gondhoraj chicken with purti sunlife refied sunflower oil

Gondhoraj chicken is our newly found love for the long summer days. it is an extremely flavourful & aromatic Chicken Curry, cooked in minimal whole spices (without any ground spices). The tender succulent chicken pieces are cooked in light & well-balanced broth, flavoured with fragrant none other than Gondhoraj Lebu (King Lime) & Lebu Pata ( Lime Leaf).

Prep time: 30 mins, Cook time: 15 mins, Serves: 4

INGREDIENTS
• For Marination:
• Chicken: 500g
• Yogurt: ½ cup
• Gondhoraj Lebu/King lime juice: 1 tbsp
• Gondhoraj Lebu.King Lime zest: ½ tsp
• Onion paste: 1 tbsp
• Ginger paste: 1 tbsp
• Garlic paste: 1 tsp
• Green chilli paste: 1tsp
• Black pepper powder: 1 tsp
• Salt: ½ tsp
• For Tempering Oil:
• Purti Sunflower oil: 4-5 tbsp
• Bay leaf: 1-2
• Whole black peppercorn: 8-10
• For Broth/Gravy:
• Onion paste: ¼ cup
• Ginger paste: 1 tsp
• Garlic paste: 1 tbsp
• Green chilli/paste: ½ tsp
• Sweet Yogurt: ¼ cup
• Gondhoraj Lebu juice of 1 large King lime
• Gondhoraj Lebu zest: ½ tsp
• Handful of Gondhoraj Lebu.King Lime leaves
• Handful of Fresh green chilli
• Black pepper powder: 2 tsp
• Salt: 1 tsp
• Sugar: 1 tsp
• Water: 1 – 1½ cup

INSTRUCTIONS
1. Take a large glass/ceramic bowl and dump all the ingredients under ‘for marination’, whisk well to make a smooth lump-free batter.
2. Dip & coat well chicken pieces in the yoghurt batter. Cover the bowl & refrigerate for 30mins. to 1 hr.
3. Heat oil in a large wok on medium flame to melt ghee.
4. Temper ghee with bay leaf, black peppercorn & fresh green chilli.
5. Add onion paste, ginger paste, garlic paste & green chilli paste to the wok and fry for 2-3 mins or until ghee floats on top of spices.
6. Season with sugar & salt.
7. Now it’s time to add chicken. Take one chicken piece at a time and shake off the marinade from each piece before adding to the wok. Reserve the marinade, it will be needed later for gravy.
8. Fry chicken pieces on high flame for 3-5 mins or until chicken gets a nice golden colour. Stir continuously to avoid sticking to the wok.
9. Once the chicken is ready switch off the flame and add reserved marinade. This way yoghurt will not curdle in heat.
10. Quickly pour mishti doi over chicken and stir quickly to incorporate everything.
11. Switch on the flame & add 1 to 1.5 cups of water.
12. Add Gonghoraj Lime juice & bring it to boil.
13. Cover the wok & allow to cook for 10-15 mins or until chicken is cooked.
14. Switch off the flame once the chicken is done; add a handful of gondhoraj lime leaves & fresh green chilli.
15. Cover the pan for 10 mins to allow the flavours to absorb.
16. Serve hot with steamed rice.