A delicious chicken curry originated from Pakistan. It is a really simple dish with not a lot of ingredients. Lahori Chicken is a super delicious curry. It’s quite spicy in flavor. Lahori chicken is very popular street food in Lahore. It is generally paired up with Basmati rice but also tastes good with Naan or Kulcha. So, what are you waiting for, let’s try lahori chicken recipe now.
Per bowl of Lahori Chicken contains 507 calories:
- Fat 34 g
- Saturated Fat 11 g
- Cholesterol 166 mg
- Sodium 700 mg
- Potassium 372 mg
- Carbohydrates 22 g
- Fiber 8 g
- Sugar 2 g
- Protein 29 g
Prepare time: 5 min
Cook: 25 min
Ready in: 30 min
Ingredients
For Marination
- Small Whole Chicken, with skin cut into medium size pieces
- Salt to taste
For Gravy
- 1 tbsp Oi
- ½ inch Cinnamon stick
- 1 Bay leaf
- 2 Cloves
- 2-4 Black peppercorns
- Green cardamom – 2
- 2 medium-size onion, chopped
- 2 tbsp Ghee
- 1 tbsp Ginger Garlic paste
- 2 tbsp Coriander powder
- 1 tbsp red chili powder
- 1 tsp Turmeric powder
- ¼ cup of Water
- 1 cup Tomato puree
- 2-3 tbsp Curd, beaten
- For Garnish Ginger, julienne
- Coriander sprig
Preparation
For Marinating
- Take a bowl and add chicken pieces with skin, salt and mix it well, then keep aside.
For Gravy
- In a kadhai heat oil, then add cinnamon sticks, bay leaf, cloves, black pepper cons, green cardamom, onion, and sauté until it turns light brown in colour.
- Now add the marinated chicken and sauté until light golden brown and then add ghee, ginger-garlic paste, coriander powder, red chilli powder, turmeric powder, and sauté for a minute or two.
- Then add some water to it.
- Now cover and cook the chicken, cook at least 70%, then add the tomato puree to it.
- Sauté for a minute and then again cover and cook until the oil starts to come out.
- Remove the lid, stir it once and then add curd sauté for a minute, then cover and cook again, until the oil starts separating out.
- Remove the lid and mix everything really well.
Serve hot in a serving bowl and garnish with ginger julienned, green chili, julienned, coriander leaves. Pair it with naan or rice.