indianMediumnon vegetariangluten freenut freelow carb

Lasan Marghi

Name: Lasan Marghi
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 4 servings
Cuisine: indian
Ingredients: 600 g chicken (bone-in, cut into medium curry pieces); 20 pcs garlic (cloves, peeled; 12 crushed and 8 finely chopped); 2 pcs onion (medium, finely sliced); 2 pcs tomato (medium, finely chopped); 1 inch ginger (finely crushed); 2 pcs green chili (slit); 0.5 cup yogurt (plain, whisked); 2 tbsp oil; 1 pcs bay leaf; 1 tsp cumin seeds; 1 pinch turmeric powder; 0.5 tsp red chili powder; 1 tsp coriander powder; 1 pinch garam masala; 0.5 tsp salt; 1 cup water; 2 tbsp coriander leaves (chopped); 1 tbsp lemon juice

RATING

4.4/5(42)

TASTE SCORE

8/10

A bold, garlicky chicken curry with roots in western Indian home cooking, Lasan Marghi gets its deep flavor from plenty of garlic, warm spices, and a slow simmer that keeps the gravy rich without feeling heavy.

PREP

20m

COOK

40m

SERVES

1 KATORI

362 cal

SERVINGS

METHOD · 8 STEPS

prep · ~10 min
Prep the chicken and garlic.
1.Wash and drain the chicken well.
2.Crush 12 garlic cloves and ginger together into a coarse paste.
3.Finely chop the remaining 8 garlic cloves.
4.Whisk the yogurt in a bowl until smooth.
TIPKeep the garlic slightly coarse instead of making a smooth paste for a stronger, more rustic flavor.
saute · ~8 min
Cook the onions and whole spices.
1.Heat oil in a heavy pan over medium heat.
2.Add bay leaf and cumin seeds and let them sizzle for 20 to 30 seconds.
3.Add sliced onion and cook until golden brown.
4.Stir in the chopped garlic and cook until fragrant.
TIPUse medium heat so the garlic turns aromatic without burning.
saute · ~7 min
Build the masala.
1.Add the crushed garlic-ginger paste and slit green chili.
2.Cook for 1 minute until the raw smell fades.
3.Add tomato, turmeric powder, red chili powder, coriander powder, and salt.
4.Cook until the tomato softens and the masala looks glossy.
saute · ~6 min
Add the chicken and coat it well.
Add the chicken pieces and stir over medium-high heat for 5 to 6 minutes so they are well coated in the garlic masala and lightly sealed on the outside.
mix · ~2 min
Stir in the yogurt.
Lower the heat and add the whisked yogurt gradually, stirring continuously so it blends smoothly into the masala without splitting.
TIPLow heat is the key here; hot masala can make the yogurt curdle.
simmer · ~25 min
Simmer the curry until the chicken is tender.
Pour in water, mix well, cover, and simmer on low heat until the chicken is cooked through and tender and the gravy thickens slightly. The chicken should reach 165°F or 74°C at the thickest part.
garnish · ~1 min
Finish with garam masala, lemon juice, and coriander leaves.
Sprinkle in the garam masala, add lemon juice, and stir in the chopped coriander leaves. Cook uncovered for 1 minute to bring everything together.
serve
Serve hot.

PRO TIPS

What to keep in mind.

7 tips from the recipe — small details that make a real difference to the final dish.

1
Brown the onions to a true golden brown; pale onions make the gravy taste flat and sweeter than intended.
2
Add the whisked yogurt a little at a time on low heat, stirring constantly so the sauce stays smooth.
3
Keep the garlic-ginger paste slightly coarse for the rustic, punchy texture this curry is known for.
4
After adding chicken, cook it in the masala for a few minutes before adding water so it picks up the garlic and spice deeply.
5
If the gravy feels too sharp from the garlic, let it rest 10 minutes after cooking; the flavors round out noticeably.
6
Bone-in pieces work best here because they keep the chicken juicy during the long simmer and enrich the gravy.
7
This curry tastes even better the next day, so it's a strong make-ahead option for lunchboxes or weekend meals.