Gandharaj Chicken Kebab

Like Thai people have kaffir lime, Carribean people have key lime, we, Bengalis have our very own Gandharaj lebu or lime. It has an unique aroma and flavour.
Gandharaj is basically a ‘Rangpur’ lime, the title goes back to its origin in east Bengal, where their heady aroma hangs in the air. This place, Rangpur, is a cross between a lime and a mandarin orange; call it Bengali romanticism, but the Gandharaj does seem to be more than a mere hybrid.
Previously I have shared a mutton recipe with Gandharaj lime, this time, its a starter.



  • Chicken breast piece-2-3
  • Cinnamon-1/2 inch
  • Javitri-1 strand
  • Chana dal (soaked in water)-1/2cup
  • Shah Jeera-1tbsp
  • White Pepper powder-1tsp
  • Onion-2pcs, chopped
  • Minced garlic-1tbsp
  • Green Chilly-1tbsp
  • Coriander-1/4cup
  • Gandharaj lime juice-2tbsp
  • Salt- to taste
  • Oil-2tbsp





  • In a pressure cooker, boil chicken breast pieces, cinnamon, javitri, soaked chana dal,shah jeera and white pepper powder. Cook for 3 whistles.
  • Allow pressure to release on its own.
  • Cool the ingredints and blend it.
  • Put it in a bowl, discard the whole spices, if any.
  • To the mixture, chopped add onion, chopped green chillies, minced garlic, coriander and gandharaj lime juice.
  • Add salt, mix nicely.
  • Take a handful of it, make round flat shape, keep aside.
  • Warm oil in a pan, place the kebabs
  • Once it is brown in colour on one side, flip it.
  • Cook till it is brown on other side as well.
  • Sprinkle some black salt
  • Serve with gandharaj slice and onion rings.

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