Gondhoraj Chicken, or Lebu Lonka Murgi (Bhojohori Manna style), is one of those rare Bengali dishes where simplicity creates something truly unforgettable. Often prepared during special occasions or leisurely summer meals, this curry is not about heat or heavy spices—it’s about aroma, balance, and a gentle layering of flavors.
At the center of it all is the iconic Gondhoraj Lebu, fondly known as the “Emperor Lime” of Bengal. Native to the region, this citrus fruit is deeply woven into Bengali food culture. With its thick rind, soft green hue, and unmistakable perfume, gondhoraj lebu is less about sharp sourness and more about its lingering, almost floral aroma. In many Bengali homes, even a wedge on the side of a meal can elevate the simplest plate of rice and dal into something special.
In this dish, chicken is gently marinated with gondhoraj lebu juice and zest, along with ginger-garlic paste, black pepper, turmeric, red chilly powder, yogurt, and salt. It is then slow-cooked in a lightly spiced onion-based gravy, allowing the meat to release its juices and absorb the delicate flavors without being overpowered.
As the curry nears completion, green chilies and gondhoraj lemon leaves are added, subtly deepening the fragrance. Finally, a slice of the lemon is left to rest in the curry for a few minutes—just enough to infuse its essence, but never squeezed, preserving the dish’s signature subtlety.
Though rooted in traditional Bengali kitchens, this almost-forgotten delicacy found its way back into popular memory thanks to the beloved restaurant chain Bhojohori Manna, which reintroduced it to a new generation of diners.
Light, refreshing, and quietly elegant, Gondhoraj Chicken is a celebration of how a single ingredient, used thoughtfully, can define an entire dish.
GONDHORAJ CHICKEN CURRY | BENGALI LEBU LONKA MURGI – STEP BY STEP RECIPE
- Marinate the Chicken
In a mixing bowl, take ¼ cup yogurt (curd).
Add the following ingredients:
- 1 teaspoon black pepper powder
- 1 tablespoon ginger-garlic paste
- ¼ teaspoon turmeric powder
- 1 teaspoon salt
- 1 teaspoon dry red chili powder
- Fresh zest of Gondhoraj Lebu (Emperor Lemon)
Next, squeeze in a little juice from the Gondhoraj Lebu and add 1 tablespoon refined oil. Avoid adding too much lemon juice at this stage.
Mix everything well to form a smooth, aromatic marinade.
Now add 500 grams of chicken (curry cut) and coat each piece thoroughly with the marinade, ensuring it’s evenly covered.
Let the chicken marinate for about 30 minutes at room temperature. There’s no need to refrigerate for this short duration.
2. Tempering the Oil with Whole Spices
Heat 2 tablespoons of oil (neutral oil like sunflower works well; mustard oil can be used for a more authentic Bengali flavor). Once the oil is hot (but not smoking if using neutral oil), add the whole spices:
- 1 bay leaf
- 1.5-inch cinnamon stick (dalchini)
- 4 green cardamom
- 1 teaspoon black peppercorns
Let the spices sizzle for 20–30 seconds, stirring gently, until they release their aroma.
3. Cook the Masala
Add the onion paste and fry until it changes color and turns light golden.
Next, add 1 tablespoon of :
- Ginger paste
- Garlic paste
- Green chili paste
Cook until the raw smell disappears.
Now add:
- 2 teaspoon of Coriander powder
- 1 teaspoon of Garam masala powder
- Salt to taste
Fry the masala for a few minutes, stirring regularly, until it thickens and oil begins to separate from the mixture.
4. Cook the Chicken
Add the marinated chicken to the prepared masala and give it a good stir, ensuring each piece is evenly coated.
Cook on medium heat for a few minutes, allowing the chicken to lightly fry with the masala. Once well combined, cover the pan with a lid.
The chicken will release its own moisture and cook in its juices. Add a little water if needed to maintain a light gravy.
Now add 2–3 green chilies and a few leaves of Gondhoraj Lebu. Gently stir to incorporate the flavors.
Cover again and continue cooking on low heat until the chicken is tender and fully cooked.
5. Final Touch
Once the chicken is fully cooked, add little sugar to balance the flavors. Let it cook for another 2 minutes, then switch off the heat.
Place a slice of Gondhoraj Lebu into the curry and cover the pan. Allow it to rest for 5–10 minutes so the subtle citrus aroma infuses gently. Remove the lemon slice before serving—do not squeeze it, as that can overpower the dish.
Gondhoraj Chicken (Lebu Lonka Murgi) is ready. Light, fragrant, and refreshing, it’s especially perfect for summer.
Serve hot with steamed basmati rice to fully enjoy its delicate, citrusy flavors.
GONDHORAJ CHICKEN CURRY | BENGALI LEBU LONKA MURGI – WATCH RECIPE VIDEO
