Loading...
A robust and aromatic North Indian chicken curry where tender chicken pieces are simmered in a rich, savory gravy, then finished with a sizzling tempering of golden-brown garlic. A true delight for garlic lovers.
For 4 servings
Marinate the Chicken
Prepare the Curry Base
Cook the Chicken
A rich and creamy North Indian curry featuring roasted fox nuts in a flavorful, aromatic gravy, expertly modified to be very low in sodium without sacrificing taste.
A light and savory chickpea flour pancake, thoughtfully adapted for a kidney-friendly diet. This recipe uses low-potassium vegetables and minimal salt, making it a delicious and safe breakfast or light meal.
A refreshing and crunchy North Indian salad, also known as Kachumber, made with crisp cucumber, zesty onions, and fresh mint. It's lightly spiced with chaat masala and tangy lemon juice, making it the perfect cooling side for any rich curry or biryani.
A fantastic low-carb alternative to traditional rice! Grated cauliflower is stir-fried with aromatic Indian spices, green peas, and carrots for a vibrant, healthy, and flavorful side dish that comes together in minutes.
A robust and aromatic North Indian chicken curry where tender chicken pieces are simmered in a rich, savory gravy, then finished with a sizzling tempering of golden-brown garlic. A true delight for garlic lovers.
This north_indian recipe takes 60 minutes to prepare and yields 4 servings. At 415.04 calories per serving with 33.55g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Prepare the Garlic Tempering (Tadka)
Finish and Serve
For a richer, creamier gravy, stir in 2-3 tablespoons of fresh cream or cashew paste at the very end, after adding the tempering. Simmer for another minute without boiling.
Increase the number of green chillies to 3-4, or add 1/2 teaspoon of black pepper powder along with the other powdered spices for extra heat.
To impart a smoky flavor (Dhungar method), place a small steel bowl in the center of the finished curry. Add a piece of hot charcoal to the bowl, pour a few drops of ghee over it, and immediately cover the pan with a tight lid for 2-3 minutes.
Chicken is a high-quality lean protein source, crucial for building and repairing tissues, supporting muscle growth, and maintaining overall body function.
This dish is rich in garlic and ginger, both of which are renowned for their potent antibacterial, antiviral, and immune-boosting properties that help fend off infections.
Spices like turmeric, ginger, and garlic contain powerful anti-inflammatory compounds such as curcumin and gingerol, which can help reduce inflammation in the body.
One serving of Lasanwali Murgi contains approximately 450-500 calories. The exact count can vary based on the cut of chicken used (thigh vs. breast) and the amount of fat in the curd and ghee.
Yes, it can be a healthy dish. It's an excellent source of protein from chicken. Garlic is known for its heart-healthy and immune-boosting properties. To make it healthier, use chicken breast, reduce the amount of oil/ghee, and use low-fat curd.
Absolutely! Bone-in chicken adds more flavor to the gravy. You will need to increase the simmering time in Step 3 to about 25-30 minutes to ensure the chicken is cooked through to the bone.
If you don't have Kashmiri red chilli powder, you can use a combination of 3/4 teaspoon of paprika for color and 1/4 teaspoon of regular hot red chilli powder for heat. Adjust the ratio to your preference.
Leftover Lasanwali Murgi can be stored in an airtight container in the refrigerator for up to 3 days. The flavors often deepen and taste even better the next day. Reheat thoroughly before serving.