Chicken Shatkora

For an alternative (better in my opinion) High Street Indian Restaurant version click here.


For 1 Continued...
1 tbspn oil 1 tspn curry powder
1 chicken breast 1 tspn hot chilli powder
75 gm onions (prepared weight) 1 tspn dried methi leaves
¼ red, yellow or green pepper ¼ tspn sugar
½ tspn garlic ¼ tspn salt
½ tspn ginger ¼ shatkora (see notes for alternative)
1 tspn tomato purée fresh coriander to garnish
150 ml Masala Sauce  



  1. Heat the oil in a heavy pan or wok and fry the onion for 3 min.
  2. Add the peppers and continue cooking for 1 min.
  3. Stir in garlic and ginger paste and fry for 30 seconds.
  4. Add the purée spice paste and fry for 2 min, adding a little water as needed.
  5. Add the chicken and fry, stirring, for 2 min to seal, adding a little water as needed.
  6. Stir in the masala sauce and add the shatkora and simmer for 15 - 20 min adding water as needed.
  7. Alternatively, stir in the masala sauce and fry for 3 min or until the chicken is cooked through, then stir in the lemon juice.
  8. Stir in the coriander and cook for 1 min.


  1. Serve with rice.


Shatkora, also known as Satkora, is the size of a large orange and only the outer skin is used. ¼ of a Shatkora is needed in the recipe and the rest can be frozen. It is seasonal (April - October) but can be purchased frozen from Indian Supermarkets.
It is very aromatic and is also called a Bengali or Bangladeshi Lemon and the taste and scent are best described as lemony. If this unavailable 1 tbpsn of lemon juice can be used instead although this is a poor substitute for the real thing.
The preparation stage
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The finished meal

Ripe Shatkora

Unripe Shatkora

Frozen Shatkora (Satkora)