Lasooni murgh

    40 min

    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.

    20 people made this

    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

    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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    Reviews & ratings
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    Reviews in English (9)


    This was easy and flavorful. I used fat-free yogurt, so it curdled up when I added it to the oil, but it all worked out in the end when I added the cream. I used three large garlic cloves. I didn't know what to do with the leftover yogurt marinade, so I just discarded it. I added extra garam masala to the chicken while it was browning. Served with Indian Saffron Rice from this site.  -  12 Dec 2006  (Review from Allrecipes US | Canada)


    Easy and delicious! I marinated it 24 hrs. The next day, dinner was done in a snap.  -  08 Dec 2006  (Review from Allrecipes US | Canada)


    It was a big hit! I made this with some modifications and it turned out really delicious. Everyone liked it. I used 200 g of plain yogurt instead of 400 g. I used 2 cloves of garlic instead of one, and 1/2 cup of cream instead of 1/4 cup. I put 1/2 tsp of salt in the marinade, but as it cooked I had to keep on tasting and adding salt. I also add 1/4 tsp of sugar in the marinade. I used black pepper instead of white pepper. Lastly, I marinated it for about 16 hours, and it really worked. I think, though, 1.5 pounds of chicken for 6 serving is too little. Oh, I also added some carrots and green pepper in it. I served with rice on the side. I highly recommend this recipe for those who crave for spice.  -  30 Jan 2010  (Review from Allrecipes US | Canada)