"Lebu Lanka Murgi (Chicken with chilli and lemon)" is one of the chicken dish which we make at our home quite frequently in summer. The tanginess of lemon and the spicy kick of the chilli gives the dish a distinctive fresh taste, which is perfect to eat in hot days.
Today I am presenting you "Lebu Lanka Murgi (Chicken with chilli and lemon)" from my kitchen.
Tips:
You can use kaffir lime instead of lemon in the dish. It will give a nice aroma and tang to the dish.
Put the lemon slices in the gravy at the end, when it is a bit cool and discard the slices after half an hour otherwise the gravy will taste bitter.
Lebu Lanka Murgi (Chicken with chilli and lemon)
Preparation time: 15 minutes
Cooking time: 35-40 minutes
Servings: 2-3
Ingredients:
For marination of chicken:
600g chicken, washed and curry cut
1/2 tbsp chopped green chillies
1/2 tbsp grated ginger
1 tsp grated garlic
1 cup (120g) onion, chopped
3 tbsp yogurt
1 tbsp lemon juice
2 tsp salt
For gravy:
1/2 tbsp ginger, cut into matchstick
1/2 tbsp garlic, cut into matchstick
4-5 green chillies, slitted
1/4th tsp whole black pepper, crushed lightly
1/4th tsp black pepper powder
1/4th tsp turmeric powder
1 tsp lemon zest
3-4 lemon leaves
2-3 lemon slices
4 tbsp (40ml) mustard oil
salt to taste
Recipe:
Take all the ingredients for the marination (except chicken) in a mixer grinder jar and make a smooth paste.
Take the chicken pieces in a bowl and add the paste to it. Cover the chicken pieces with marination and take it aside for at least 15-20 minutes.
Now in a deep bottomed pan, add the mustard oil and heat it through medium high heat. When the oil starts to smoke lightly, add the crushed black paper, ginger sticks, garlic sticks. Fry this for couple of seconds until the aroma starts to come.
Now add the marinated chicken in the pan and fry it over high heat about 6-7 minutes until the chicken pieces change its colour.
Next add the turmeric powder, black pepper powder, a pinch of salt, slitted green chillies and fry for 2-3 minutes more over high heat.
Now add a cup of water for the gravy, cover the pan and change the temperature to medium low.
Cook for at least 15-20 minutes until the chicken is fully cooked, the gravy is thicken and the oil floats over the gravy.
Next add the lemon zest and leaves and cook it covered for another 5 minutes over low heat.
Check for seasoning, adjust accordingly and turn off the heat.
After 5-6 minutes when the gravy become slightly cool, add the lemon slices to the gravy and keep it for 25-30 minutes, then discard the lemon slices.
Serve it with hot steamed rice.
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