Garlic Chicken (Lehsuni Murg)

Name: Garlic Chicken (Lehsuni Murg)
Prep time: 120 min
Cook time: 30 min
Total time: 150 min
Yield: 3
Cuisine: Indian
Ingredients: 500 g Chicken (curry cut); 1 tbsp Garlic Cloves (minced); 0.5 tsp Salt; 0.75 tsp Red Chilli Powder; 1 tsp Kashmiri Chilli Powder; 1 Green Chilli (chopped); 1 tbsp Lemon Juice; 0.5 tsp Turmeric; 2 tsp Coriander Seeds; 0.5 tsp Fennel Seeds; 2 Green Cardamoms; 1 tsp Black Peppercorns; 10 Almonds; 3 tbsp Oil; 1 Bay Leaf; 2 Garlic Cloves (chopped); 1 Onion (thinly sliced/chopped); 0.5 cup Tomato (paste/chopped); 4 tbsp Curd; 1 tsp Sugar; 1 tbsp Cream; 0.5 cup Water; 0.5 tsp Salt; 1 tbsp Kasuri Methi; 0.5 tsp Garam Masala

Leena Kohli (@leenakohli)

5.0

From 1 rating

Indian Lunch Dinner Meat Gluten-Free

Garlic Chicken is an explosion that will tantalise your taste buds, and the marinade gives the chicken a bold and delicious flavour that will make your mouth water. This dish is perfect for any meal occasion and will impress your family and friends and leave them wanting more.

Prep Time

2hr 0min

Cook Time

30min

Total Time

2hr 30min

Ingredients

3 Servings

For Marination

500g
Chicken (curry cut)
1tbsp
Garlic Cloves (minced)
1/2tsp
Salt
3/4tsp
Red Chilli Powder
1tsp
Kashmiri Chilli Powder
1
Green Chilli (chopped)
1tbsp
Lemon Juice
1/2tsp
Turmeric

For Spice Blend

2tsp
Coriander Seeds
1/2tsp
Fennel Seeds
2
Green Cardamoms
1tsp
Black Peppercorns
10
Almonds

For Gravy

3tbsp
Oil
1
Bay Leaf
2
Garlic Cloves (chopped)
1
Onion (thinly sliced/chopped)
1/2cup
Tomato (paste/chopped)
4tbsp
Curd
1tsp
Sugar
1tbsp
Cream
1/2cup
Water
1/2tsp
Salt
1tbsp
Kasuri Methi
1/2tsp
Garam Masala

How to make Garlic Chicken (Lehsuni Murg)

For Marination

Marinate chicken with minced garlic, salt, red chilli powder, kashmiri chilli powder, chopped green chilli, lemon or vinegar and turmeric. Cover the bowl and refrigerate for at least 2 hours. (overnight marination is even better for enhanced flavour).

For Spice Blend

Heat a pan over medium heat.
Add coriander, fennel, green cardamoms, black peppercorns, almonds, and dry roast until fragrant.
Remove the pan from heat and let the spices cool.
Grind the spices in a grinder into a fine powder and keep aside.

For Gravy

Heat oil in a wok or a heavy-bottomed large skillet over medium-high heat.
Add bay leaf and chopped garlic and saute for a minute.
Add the sliced onions and stir fry until golden.
Add the marinated chicken pieces and cook for 4-5 minutes until the chicken pieces have lightened in colour.
Add the coarse ground spices and mix to combine. Cook for 3-4 minutes.
Add tomato paste and curd. Mix well and cook for 4-5 minutes or until the oil separates from the gravy.
Add sugar and mix to combine for another minute.
Add salt and water and bring to a boil. Reduce the heat to low, cover the wok with a lid and cook until the chicken is tender. (approx. 15-20 minutes).
Add kasuri methi and garam masala and mix well. Taste the dish and adjust the seasoning as necessary.
Turn off the flame and let it rest for a few minutes.
Garnish with fresh coriander leaves and ginger juliennes.
Serve hit with roti or naan.

Tips & Tricks

You can use cashews instead of almonds in the dish.
You can adjust the consistency of the gravy by adding water or by cooking it for a longer time to reduce the liquid and thicken it up.
You can adjust the chilli powder to your preference; if you want it to be spicier, add more; if you want it less spicy, reduce the amount.