Chicken Lahsooni /Lahsooni Murgh
The marinated chicken chunks are simmered in a thick gravy made with tomatoes, onions, garlic, curds, and cashews and finished in a warm, spicy, garlic-flavored sauce this is How to make Garlic Chicken Curry. In my earlier post, spring garlic chicken recipe I prepared chicken with very less oil and spices, which is very nutritious, but here I will use more spices which is not a diet recipe, you can have it monthly once or twice, not regular.
The Equipment required
- Grinder
- Mixing bowl
- Tadka pan
- Kadai
Ingredients needed for Garlic chicken curry
- Chicken breast-1 (400 gm)
- Curd-2 tbsp
- Tomato-cashew paste-1/2 cup
- Onion-3
- Ginger-garlic pest-1 tbsp
- Garlic- 8-10 cloves
- Kashmiri chili powder-1 tbsp
- Red chili powder-1/2 tbsp
- Cumin powder-1/2 tbsp
- Coriander powder-1/2 tbsp
- Garam masala powder-1/4 tbsp
- Chopped green chili-2
- Butter-10 gm
- Oil 2 tbsp
- Cream-2 tbsp
- Coriander leaves (chopped)-2 tbsp
- Salt to taste
How to make Garlic Chicken Curry
Take a boneless chicken breast and cut it into small pieces.
Add curd, turmeric powder, red chili powder, cumin powder, Kashmiri chili powder, coriander powder, and salt. Mix them well and add the chicken chunks and coat them well.
Cut onions, chop the garlic and coriander leaves, and keep them aside.
Heat oil in a pan/Kadai, and add the onion pieces.
Fry the onions till they become translucent and add the ginger-garlic paste and sauté them till the water dries up completely.
Add the marinated chicken chunks and stir them continuously for 4-5 minutes.
Add the cashew-tomato paste and stir them for another 2 minutes.
Now they become dry, add 2 cups of water for gravy.
Cover the lid and allow them to cook for 8-10 minutes on low flame.
Open the cover and add cream, coriander leaves
Add garam masala and mix them.
Heat butter in a tadka pan
Add the chopped garlic and fry them till they start changing color. ( don’t wait for the color to change to brown)
Spread over the chicken gravy and cook for 2 minutes.
Transfer them to a serving plate and serve hot with rice or roti.
How to make Garlic Chicken Curry
Equipment
- A kadai or a fry pan
- mixing bowl
- blender
- tadka pan
Ingredients
- 400 gm chiken breast
- 2 tbsp curd
- 3 onion
- 1 tbsp ginger-garlic paste
- 1/2 cup tomato-cashew paste
- 8-10 cloves garlic
- 1/2 tbsp red chili powder
- 1 tbsp kashmiri red chili
- 1/2 tbsp cumin powder
- 1 tbsp Coriander Powder
- 1/4 tbsp Garam masala
- 2 green chili(chopped)
- 2 tbsp cream
- 10 gm Butter
- 2 tbsp oil
- 2 tbsp coriander leaves (chopped)
- salt
Instructions
- Take a boneless chicken breast and cut it into small pieces.
- Add curd, turmeric powder, red chili powder, cumin powder, Kashmiri chilipowder, coriander powder, and salt. Mix them well and add the chicken chunksand coat them well.
- Cut onions, chop the garlic and coriander leaves, and keep them aside.
- Heat oil in a pan/Kadai, and add the onion pieces.
- Fry the onions till they become translucent and add the ginger-garlic pasteand sauté them till the water dries up completely.
- Add the marinated chicken chunks and stir them continuously for 4-5 minutes.
- Add the cashew-tomato paste and stir them for another 2 minutes.
- Now they become dry, add 2 cups of water for gravy.
- Cover the lid and allow them to cook for 8-10 minutes on low flame.
- Open the cover and add cream, coriander leaves
- Add garam masala and mix them.
- Heat butter in a tadka pan
- Add the chopped garlic and fry them till they start changing color. ( don’t wait for the color to change to brown)
- Spread over the chicken gravy and cook for 2 minutes.
- Transfer them to a serving plate and serve hot with rice or roti.