Lasanwali Murgi

Name: Lasanwali Murgi
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 4 servings
Cuisine: north_indian
Ingredients: 700 g chicken (bone-in, curry cut pieces); 20 pcs garlic (cloves, peeled; half crushed and half thinly sliced); 2 pcs onion (medium, finely sliced); 2 pcs tomato (medium, finely chopped); 0.5 cup yogurt (plain, whisked); 1 inch ginger (finely crushed); 2 pcs green chili (slit); 2 tbsp oil; 1 pcs bay leaf; 1 tsp cumin seeds; 5 pcs black peppercorns; 3 pcs cloves; 1 tsp coriander powder; 0.5 tsp cumin powder; 1 pinch turmeric powder; 0.5 tsp red chili powder; 1 pinch garam masala; 0.5 tsp salt; 1 cup water (hot, for gravy); 2 tbsp coriander leaves (chopped, for garnish)

RATING

4.3/5(38)

TASTE SCORE

9/10

A bold North Indian chicken curry where garlic takes center stage in every layer. The gravy is rich with browned onions, yogurt, warming spices, and plenty of garlic for a deep, homestyle finish.

PREP

20m

COOK

40m

SERVES

1 KATORI

410 cal

SERVINGS

METHOD · 9 STEPS

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.
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.
saute · ~8 min
Cook the onions.
Add the sliced onions and cook until deep golden, stirring often so they brown evenly without burning.
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.
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.
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.
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.
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.
serve
Serve hot.
Serve Lasanwali Murgi hot with roti, naan, or plain rice.

PRO TIPS

What to keep in mind.

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

1
Fry the sliced garlic only to light golden; dark brown garlic will make the curry bitter.
2
Take the onions to a deep golden stage, because their sweetness balances the heavy garlic flavor.
3
Whisk the yogurt well and add it gradually on low heat to keep the masala smooth and prevent splitting.
4
Use hot water for the gravy so the chicken keeps cooking steadily and the yogurt-based masala stays emulsified.
5
Simmer covered on low heat until the chicken is just tender, then uncover briefly if you want a thicker gravy.
6
Rest the curry for 10 minutes before serving so the garlic, whole spices, and garam masala settle into the gravy.
7
This curry tastes even better the next day; reheat gently so the oil and yogurt-based gravy do not separate.