Gondhoraj Lebu Launka Murgi/ Bengali King Lime and Chilli Chicken Curry

The origin of this dish may be from the Bengali restaurant called Bhajohori Manna and later it made an entry into the everyday Bengali modern kitchen. We tried recreating the dish at home, succeeded and loved it! It may not be the most good-looking dish due to its pale colour but it sure is the most flavorful chicken curry I have ever tasted. The succulent chicken pieces are cooked in light and well-balanced broth infused with minimal spices and flavoured with fragrant Gondhoraj Lebu (king lime) and Lebu Pata (Lime Leaf).


  • 1 Kg Chicken (medium curry cut)
  • 400 gms Yogurt
  • 1.5 Cup Onion Paste
  • 3 Tbsp Ginger-Garlic Paste
  • 1 Tbsp Ginger (finely sliced)
  • 3 Tsp Dark Green Chilli Paste
  • 10-12 Lime Leaves
  • 4-5 Green Chillies (slit)
  • 2 1/2 Tbsp Gondhoraj Lime Juice (you can also use regular lemon juice) 
  • 2 Tbsp Coriander Powder (freshly ground)
  • Salt to Taste
  • 2 Tsp Sugar
  • 1/2 Cup Vegetable Oil
  • 8 Green Cardamoms (discard the pods and powder the seeds)
  • 4 Bay Leaves


Prep: 10 minutes
Cooking: 15 minutes

  1. Using a mesh strainer, strain the onion paste and collect the juice in a bowl. Do not discard the onion paste residue. Keep aside in a separate bowl.
  2. Clean the chicken thoroughly and put in a large mixing bowl. Add in yoghurt, ginger-garlic paste, onion juice, lemon juice, coriander powder, green chilli paste and 1 tsp of salt. Mix well and keep aside for a minimum of an hour.
  3. Heat oil in a non-stick deep-frying pan on medium flame. Once hot temper with bay leaves.
  4. Then add leftover onion paste, sauté on medium to low heat for a minute or until it turns light brown. Then add the finely sliced ginger and sauté for another minute.
  5. Now add the marinated chicken along with the marination. Mix well on low heat until well combined. Cover and cook on medium heat, stirring at regular intervals.
  6. When the chicken is half cooked, add lemon leaves, slit chillies, salt as per taste and 1/4 cup of hot water. Mix well, cover and cook on medium to low heat until done (this may take 20 minutes).
  7. Add sugar and cardamom powder at the end, mix and cook for an additional 3-4 minutes. Remove from the heat and serve hot with paratha or sweet pulao.