Lasooni murgh

    Lasooni murgh

    25saves
    40min


    11 people made this

    About this recipe: This traditional Indian chicken and garlic dish, marinated overnight in a spicy yoghurt mixture, was suggested to me by my friend from Mumbai. It is creamy and full of flavour. Serve with rice, roti or naan.

    Ingredients
    Serves: 6 

    • 225g (8 oz) natural yoghurt
    • 1 clove garlic, mashed into a paste
    • 2 tablespoons lemon juice
    • 1 1/2 teaspoons garam masala
    • 1 dessertspoon white pepper
    • 5 saffron threads
    • salt to taste
    • 675g (1½ lbs) skinless, boneless chicken, cubed
    • 1 tablespoon vegetable oil
    • 1 teaspoon cumin seed
    • 4 tablespoons double cream

    Method
    Prep:20min  ›  Cook:20min  ›  Ready in:40min 

    1. Stir together the yoghurt, garlic paste, lemon juice, garam masala, white pepper and saffron; season to taste with salt. Toss the chicken in the yoghurt and marinate in the refrigerator for 10 to 12 hours.
    2. Heat the oil in a frying pan over medium high heat. Toss in the cumin seeds and allow to cook until fragrant, 20 to 30 seconds. Add the chicken and brown in the oil. Discard any remaining marinade. Turn heat to medium low, cover and continue cooking until the chicken is cooked through, about 15 minutes. Pour in the cream and heat through. Serve immediately garnished with fresh coriander, if desired.

    Vegetarian Version

    Substitute the chicken with potatoes, broccoli, spinach and/or paneer.

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