Experience the unique taste of traditional Bengali Gondhoraj Chicken Curry, perfect for any mealtime. This easy and flavorful recipe is crafted with the distinct aroma of gondhoraj lime, but don’t worry if you don’t have it on hand – regular lime juice works too. For that signature flavor, try to use kaffir lime leaves if possible. Pair this delightful curry with rice, porota, or rooti for a complete culinary experience. Join us at Banglar Rannaghor for step-by-step guidance on preparing this simple yet tantalizing dish. You’ll soon discover why it’s a favorite among our followers. Enjoy cooking and indulging in one of the best recipes in the world!
Gondhoraj Chicken Curry
Ingredients:
800g boneless chicken or bone-in chicken (note: cooking time will be longer for bone-in chicken)
1 tbsp lime juice
½ tsp salt
¼ tsp turmeric
1 tsp garlic paste
1 tsp ginger paste
3 tbsp cooking oil
Whole garam masala: 1 bay leaf, 2 small cinnamon sticks, 7-8 peppercorns, 5 cloves, 5 cardamoms
¾ cup onion paste
2 tbsp water
1 tsp garlic paste (additional)
1 tsp ginger paste (additional)
½ tsp salt (additional)
1½ tsp coriander
1 cup room temperature water
½ cup yogurt mixed with 1 tsp sugar
1 tsp pepper
6-7 green chili whole
5-6 kaffir lime leaves
A very small pinch of cardamom powder
Instructions:
Marinate the Chicken: In a bowl, combine chicken, lime juice, salt, turmeric, garlic paste, and ginger paste. Mix well and set aside.
Prepare the Spices: In a deep pan, heat cooking oil and add whole garam masala. Fry for 20-30 seconds.
Cook the Onions: Add onion paste and sauté over medium heat until oil separates, about 4-5 minutes.
Add Garlic and Ginger: Mix in 2 tbsp of water, garlic paste, ginger paste, salt, and coriander. Sauté for a minute.
Cook the Chicken: Add marinated chicken and sauté for 10 minutes over medium-high heat. Aim for char marks by leaving the chicken in the pan for a couple of minutes.
Add Water and Yogurt: Pour in room temperature water, followed by the yogurt and sugar mixture. Cook covered for 10 minutes over medium-high heat.
Add Final Ingredients: Uncover and add pepper, green chili, and kaffir lime leaves. Cook for another 5 minutes on low heat.
Finish the Dish: Sprinkle a pinch of cardamom powder. Enjoy with rice, porota, or ruti.
Have fun with this delicious recipe, and let the flavors of traditional Bengali cuisine delight your palate!
Subscribe to BR: bit.ly/BRYouTubesub
Camera & Gears:
Camera 1: https://amzn.to/3c1Ocqd
Camera 2 : https://amzn.to/2XpCLDa
Zoom Lens 1: https://amzn.to/2WTai9I
Zoom lens 2: https://amzn.to/36pzlEt
Helpful Mini Light: https://amzn.to/2AKxUEX
Macro lens: https://amzn.to/3cTjFvW
Tripod: https://amzn.to/3d4G60b
Samsung SSD Drive: https://amzn.to/3e2Q97o
Tiffen Black Pro-Mist Filter: https://amzn.to/2MZGkLA
SD Card: https://amzn.to/2BbtsiP
View the FULL RECIPE at banglarrannaghor.com
______________________________________________
RELATED VIDEOS
Easy Homemade Rasmalai Recipe :
Naan Bread Recipe: https://youtu.be/ckoteokZyqI
Gajorer Halua | Carrot Halwa Recipe:https://youtu.be/7hPT15w8Rm8
Subscribe to Banglar Rannaghor | bit.ly/BRYouTubesub
Our daily story – Instagram : bit.ly/Banglarrannaghor
Facebook | https://www.facebook.com/banglarrannaghor/
More great recipes | https://www.banglafoodie.com
