Lasan ma Marghi
A robust and aromatic Gujarati-style chicken curry where garlic is the star, not just a supporting flavour. Chicken is slow-cooked on the bone in a rich, deep red gravy made from a paste of garlic, dried red chilies, and warm spices. It's spicy, earthy, and wonderfully pungent — a rustic, home-style dish that pairs perfectly with rotla or steamed rice.
For 4 servings
- prep · ~15 min
Soak the dried red chilies.
Soak dried red chilies in 0.5 cup of warm water for 15 minutes until they soften.
- mix · ~2 min
Make the garlic-chili paste.
In a blender, combine the soaked red chilies (drained), garlic cloves, and ginger. Grind to a coarse paste using as little water as possible. Set aside.
TIPAdd water a tablespoon at a time — the paste should be thick, not runny. - fry · ~5 min
Sear the chicken pieces.
Heat 2 tablespoons of oil in a heavy-bottomed pan over medium-high heat. Add chicken pieces and sear until lightly golden on all sides, about 4-5 minutes. Remove and set aside.
- temper · ~1 min
Bloom the whole spices.
In the same pan, add the remaining 2 tablespoons of oil. Once hot, add cinnamon stick and cloves. Let them sizzle and release their aroma for 30 seconds.
- saute · ~12 min
Cook the onions golden.
Add chopped onions to the pan and sauté over medium heat until they turn deep golden brown, about 10-12 minutes. The deeper the color, the richer the gravy.
TIPDon't rush this step — properly browned onions are key to the gravy's color and depth. - saute · ~7 min
Fry the garlic-chili paste.
Add the prepared garlic-chili paste to the pan. Stir continuously and sauté over medium-low heat until the raw aroma disappears and oil begins to separate, about 6-8 minutes.
- saute · ~6 min
Cook the tomatoes and dry spices.
Add chopped tomatoes, turmeric powder, coriander powder, cumin powder, and salt. Cook, stirring frequently, until tomatoes break down completely and turn mushy, about 5-6 minutes.
- saute · ~1 min
Bloom the garam masala.
Sprinkle in the garam masala and sauté for another minute until fragrant.
- simmer · ~30 min
Simmer the chicken in the masala.
Return the seared chicken pieces to the pan. Add 1 cup of water and stir well. Bring to a boil, then reduce heat to low. Cover and simmer for 25-30 minutes, or until chicken is tender and cooked through, and the oil floats on top.
- garnish
Garnish and serve hot.
Garnish with fresh chopped coriander leaves. Serve hot with rotla or steamed rice.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Sear the chicken in batches to avoid crowding the pan; this ensures a good golden crust.
- 2Soak the dried red chilies in warm water until fully pliable — this helps them blend into a smooth paste.
- 3Cook the onions until deep golden brown, not just translucent, for the richest gravy color and flavor.
- 4Fry the garlic-chili paste until the oil visibly separates — that's the cue that it's fully cooked.
- 5Use bone-in chicken for deeper flavor and to prevent the meat from drying out during simmering.
- 6Let the curry rest for 10 minutes after cooking — the flavors meld and the oil settles on top for a classic finish.
Adapt it for your goals.
Vegetarian
Replace chicken with 400g of paneer or 2 large potatoes (quartered and parboiled). They absorb the garlicky gravy beautifully without overpowering it.
low oilLow-oil
Reduce oil to 2 tablespoons and use a non-stick pan. Sear chicken without extra oil, and add 2 tablespoons of water when frying the paste to prevent sticking.
extra spicyExtra-spicy
Add 6 more soaked dried red chilies or include 1 tsp of red chili powder with the dry spices for an intense, fiery version.
Why this is on our healthy list.
Rich in Antioxidants
Dried red chilies and turmeric provide powerful antioxidants like capsaicin and curcumin, which help combat inflammation.
Supports Immune Health
Garlic is known for its immune-boosting allicin compounds, making this curry a comforting choice during cold months.
High-Quality Protein
Bone-in chicken offers a good source of lean protein and essential minerals like calcium from the bones during simmering.
Digestive Spices
Cumin, coriander, and cloves aid digestion and help reduce bloating, balancing the richness of the curry.
Frequently asked questions
Yes, but reduce simmering time to 15-18 minutes as boneless pieces cook faster; the gravy may be less rich without the bones.
