To begin making the Lebu Lonka Murgi recipe, marinate the chicken pieces with a little salt, gondhoraj lebu lemon juice, onion juice, ginger juice, green chili paste and half of the yoghurt. Refrigerate for 1-2 odd hours.
Heat oil in a heavy bottomed pan, once it is smoking hot, add in the black peppercorns and garlic. Saute till light brown.
Add the marinated chicken and set the marinade aside.
Stir the garlic over high heat till light brown.
Add the ginger juliennes, black pepper powder, green chillies, remaining yogurt and the marinade, cook for 4-5 minutes. You could add a a touch of honey if needed to balance out the flavours.
Add 1/2 a cup of warm water and the lime leaves, continue to cook till the chicken is tender.
Adjust seasonings to suit your taste. Switch off the flame, add in the lemon slices, cover and allow to stand for 10 odd minutes. Serve hot.
Serve Lebu Lonka Murgi with Steamed Rice or Whole Wheat Laccha Paratha for a weekend meal.