Lasanwali Murgi
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
5 steps. 40 minutes total.
- 1
Step 1
- a.Marinate the Chicken
- b.In a blender, combine 10 cloves of garlic and the ginger to make a smooth paste. Thinly slice the remaining 10 cloves of garlic and set aside for the tempering.
- c.In a large bowl, combine the chicken pieces, whisked curd, ginger-garlic paste, turmeric powder, and 0.5 tsp of salt. Mix thoroughly to coat the chicken evenly.
- d.Cover the bowl and let it marinate in the refrigerator for at least 30 minutes, or up to 2 hours for a more intense flavor.
- 2
Step 2
- a.Prepare the Curry Base
- b.Heat vegetable oil in a heavy-bottomed pan or kadai over medium heat. Add the finely chopped onions and sauté for 8-10 minutes, stirring occasionally, until they are soft and golden brown.
- c.Add the tomato puree and slit green chillies. Cook for 5-7 minutes, until the mixture thickens, the raw smell of tomatoes disappears, and oil begins to separate from the masala.
- d.Stir in the Kashmiri red chilli powder, coriander powder, cumin powder, and the remaining 1 tsp of salt. Cook for 1-2 minutes until the spices are fragrant.
- 3
Step 3
- a.Cook the Chicken
- b.Add the marinated chicken along with all the marinade to the pan. Increase the heat to medium-high and sauté for 5-7 minutes, until the chicken is sealed and lightly browned on all sides.
- c.Pour in 1 cup of hot water, stir well to combine, and bring the curry to a gentle boil.
- d.Reduce the heat to low, cover the pan with a lid, and let it simmer for 15-20 minutes, or until the chicken is tender and cooked through and the gravy has thickened.
- 4
Step 4
- a.Prepare the Garlic Tempering (Tadka)
- b.While the chicken is simmering, heat the ghee in a small tadka pan or skillet over medium heat.
- c.Add the sliced garlic that you set aside earlier. Fry, stirring constantly, for about 2-3 minutes until the garlic turns a crisp golden brown. Be very careful not to burn it, as it will become bitter.
- 5
Step 5
- a.Finish and Serve
- b.Once the chicken is cooked, pour the sizzling hot garlic-ghee tempering directly over the curry.
- c.Crush the kasuri methi between your palms and sprinkle it over the curry, followed by the garam masala and fresh lemon juice. Stir gently to incorporate.
- d.Let the curry rest for 5 minutes to allow the flavors to meld. Garnish with fresh coriander leaves and serve hot with naan, roti, or steamed basmati rice.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1For a richer flavor and juicier texture, use bone-in chicken thighs instead of boneless breast.
- 2Do not burn the garlic for the tempering; it should be a beautiful golden brown. Burnt garlic will ruin the dish.
- 3Marinating the chicken for a longer duration (up to 4 hours) will result in more tender and flavorful meat.
- 4Always crush kasuri methi between your palms before adding it to the curry to release its maximum aroma and flavor.
- 5For a deeper, more complex flavor, you can dry roast the coriander and cumin seeds before grinding them into a powder.
Adapt it for your goals.
Creamier Version
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.
Spicier KickSpicier Kick
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.
Smoky Dhaba StyleSmoky Dhaba Style
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.
Why this is on our healthy list.
Excellent Source of Protein
Chicken is a high-quality lean protein source, crucial for building and repairing tissues, supporting muscle growth, and maintaining overall body function.
Immunity Boosting
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.
Anti-inflammatory Properties
Spices like turmeric, ginger, and garlic contain powerful anti-inflammatory compounds such as curcumin and gingerol, which can help reduce inflammation in the body.
Frequently asked questions
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.