Lasanwali Murgi

1. 1
   prep · ~8 min

   Prepare the chicken and garlic.

   1.Wash and drain the chicken pieces well.

   2.Crush half the garlic cloves with the ginger.

   3.Thinly slice the remaining garlic cloves for frying into the curry.
2. 2
   saute · ~3 min

   Brown the whole spices and garlic.

   1.Heat oil in a heavy pan over medium heat.

   2.Add bay leaf, cumin seeds, black peppercorns, and cloves.

   3.When they smell fragrant, add the sliced garlic and cook until lightly golden.

   TIPKeep the heat moderate so the garlic turns golden, not bitter.
3. 3
   saute · ~8 min

   Cook the onions.

   Add the sliced onions and cook until deep golden, stirring often so they brown evenly without burning.

4. 4
   saute · ~7 min

   Build the masala base.

   1.Add the crushed ginger-garlic and slit green chilies.

   2.Cook for 1 minute until the raw smell fades.

   3.Add tomatoes, coriander powder, cumin powder, turmeric powder, red chili powder, and salt.

   4.Cook until the tomatoes soften and the masala looks glossy.
5. 5
   mix · ~2 min

   Add the yogurt.

   Lower the heat and stir in the whisked yogurt a little at a time, mixing well so it blends smoothly into the masala.

   TIPLow heat keeps the yogurt from splitting.
6. 6
   saute · ~7 min

   Coat the chicken in the masala.

   Add the chicken pieces and cook over medium heat, turning well so every piece is coated and lightly sealed in the masala.

7. 7
   simmer · ~25 min

   Simmer the curry until the chicken is tender.

   Pour in the hot water, cover, and cook on low heat until the chicken is tender and the gravy thickens. Stir once or twice during cooking.

   TIPBone-in chicken stays juicier and gives the gravy better flavor.
8. 8
   garnish · ~1 min

   Finish with garam masala and coriander leaves.

   Sprinkle garam masala over the curry, mix gently, and scatter chopped coriander leaves on top.

9. 9
   serve

   Serve hot.

   Serve Lasanwali Murgi hot with roti, naan, or plain rice.

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