In Bengali ‘Gandharaj‘ means the king of smell. There is a white flower called Gandharaj with a strong refreshing lemon-like smell. The lemon called Gandharaj is different from normal lemon in size, shape and taste. We Bengalis use this lemon on some specific dishes because of its exclusive smell. It tastes best when mixed with Biuli Daal and Aloo Posto, even plain white rice becomes aristocratically aromatic if a few Gandharaj Lemon leaves are added to it while hot.
Now, if this tangy, refreshing Gandharaj is added with chicken and melts within our mouth leaving both our taste buds and oculomotor nerves mesmerised ,what do one cares!!
Here is my recipe of Gandharaj Chicken Kebab and it’s exclusive.
Boneless Chicken– 500 gm.
Gandharaj Lemon – 1 whole cut into 8 pieces.
Gandharaj Lemon Juice- 2 tb sp.
Ginger Paste – 1 tb sp
Garlic Paste – 1 tsp.
Onion Paste – 4 tb sp
Sour Curd – 3 tb sp
Cumin and Coriander powder- 1tsp each.
Garam Masala- 1 tsp.
Ajwain Powder- 1 tsp.
Grated Cheese- 4 tb sp.
Kashmiri Lal Mirch Powder – 1/2 tb sp.
Salt – 1 tsp.
How to Cook:
1, Mix all the ingredients with the boneless chicken.
2. Marinate for 2 hours.
3. Grill the chicken pieces in a 270 degree Fahrenheit preheated oven for 10-12 mins.
4. Brush the pieces with white oil after 5 mins.
5. Wait for 5 mins then take out the kebabs and serve with sliced onion and green chilly.