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.
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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).
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.
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.
How long should I marinate the chicken for the best flavor in Garlic Chicken (Lehsuni Murg)?
For the best flavor in Garlic Chicken, it's recommended to marinate the chicken for at least 2 hours. However, overnight marination will enhance the flavor even more, allowing the spices to penetrate the meat thoroughly.
What are some good side dishes to serve with Garlic Chicken?
Garlic Chicken pairs wonderfully with Indian breads like roti or naan. You can also serve it with steamed rice, a fresh salad, or a side of sautéed vegetables to create a well-rounded meal.
Can I make Garlic Chicken (Lehsuni Murg) dairy-free or vegan?
Yes, you can make Garlic Chicken dairy-free by substituting the curd with a plant-based yogurt or coconut yogurt. For a vegan version, replace the chicken with tofu or chickpeas and follow the same marination and cooking process.
What is the best way to store leftover Garlic Chicken?
To store leftover Garlic Chicken, let it cool completely, then transfer it to an airtight container. It can be refrigerated for up to 3-4 days. For longer storage, consider freezing it, where it can last for up to 2 months. Just make sure to reheat it thoroughly before serving.
What can I substitute for Kashmiri chili powder in Garlic Chicken if I don't have it?
If you don't have Kashmiri chili powder, you can substitute it with a mix of regular chili powder and a bit of paprika to achieve a similar color and mild heat. Use about 0.5 tsp of regular chili powder and 0.5 tsp of paprika for a good balance.
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