Garlic Chicken (Lehsuni Murg)by Leena Kohli (@leenakohli)
Garlic Chicken is an explosion that will tantalise your taste buds, and the marinade gives the chicken a bold and delicious flavour that will make your mouth water. This dish is perfect for any meal occasion and will impress your family and friends and leave them wanting more.
- 500gChicken (curry cut)
- 1tbspGarlic Cloves (minced)
- 3/4tspRed Chilli Powder
- 1tspKashmiri Chilli Powder
- 1Green Chilli (chopped)
- 1tbspLemon Juice
For Spice Blend
- 2tspCoriander Seeds
- 1/2tspFennel Seeds
- 2Green Cardamoms
- 1tspBlack Peppercorns
- 1Bay Leaf
- 2Garlic Cloves (chopped)
- 1Onion (thinly sliced/chopped)
- 1/2cupTomato (paste/chopped)
- 1tbspKasuri Methi
- 1/2tspGaram Masala
Marinate chicken with minced garlic, salt, red chilli powder, kashmiri chilli powder, chopped green chilli, lemon or vinegar and turmeric. Cover the bowl and refrigerate for at least 2 hours. (overnight marination is even better for enhanced flavour).
For Spice Blend
Heat a pan over medium heat.
Add coriander, fennel, green cardamoms, black peppercorns, almonds, and dry roast until fragrant.
Remove the pan from heat and let the spices cool.
Grind the spices in a grinder into a fine powder and keep aside.
Heat oil in a wok or a heavy-bottomed large skillet over medium-high heat.
Add bay leaf and chopped garlic and saute for a minute.
Add the sliced onions and stir fry until golden.
Add the marinated chicken pieces and cook for 4-5 minutes until the chicken pieces have lightened in colour.
Add the coarse ground spices and mix to combine. Cook for 3-4 minutes.
Add tomato paste and curd. Mix well and cook for 4-5 minutes or until the oil separates from the gravy.
Add sugar and mix to combine for another minute.
Add salt and water and bring to a boil. Reduce the heat to low, cover the wok with a lid and cook until the chicken is tender. (approx. 15-20 minutes).
Add kasuri methi and garam masala and mix well. Taste the dish and adjust the seasoning as necessary.
Turn off the flame and let it rest for a few minutes.
Garnish with fresh coriander leaves and ginger juliennes.
Serve hit with roti or naan.
Tips & Tricks
You can use cashews instead of almonds in the dish.
You can adjust the consistency of the gravy by adding water or by cooking it for a longer time to reduce the liquid and thicken it up.
You can adjust the chilli powder to your preference; if you want it to be spicier, add more; if you want it less spicy, reduce the amount.
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