Ingredients

• 750 g chicken (bone-in preferred)
• ½ cup thick yogurt (curd)
• 1 tsp turmeric powder
• 1 tsp red chilli powder
• Salt to taste

• 2 tbsp oil or ghee
• 20–25 garlic cloves, crushed
• 2 medium onions, finely chopped
• 2 tomatoes, pureed
• 1 tsp cumin seeds
• 1 tsp coriander powder
• 1 tsp Kashmiri red chilli powder
• ½ tsp black pepper powder
• 1 tsp garam masala
• Fresh coriander leaves

Instructions

1. Marinate the Chicken:: Mix chicken with yogurt, turmeric, red chilli powder, and salt. Rest for 20–30 minutes.
2. Saute Garlic: Heat oil or ghee on low flame. Add crushed garlic and cook slowly until aromatic and lightly golden.
3. Cook the Onions: Add cumin seeds, then onions. Cook until onions turn golden brown.
4. Add Tomatoes & Spices: Add tomato puree, coriander powder, Kashmiri chilli, black pepper, and salt. Cook until oil separates.
5. Add Chicken: Add marinated chicken and mix well. Cook uncovered for 5–7 minutes.
6. Slow Cook: Cover and cook on low heat for 20–25 minutes, stirring occasionally. Finish with garam masala and garnish with coriander.
7. Serve with Naan & Rice: Lasooni Murgh served with butter naan and jeera rice

Why You’ll Love This Recipe

• Rich garlic flavour without bitterness
• Simple ingredients, bold taste
• Perfect balance of spices
• Great with roti or rice
• Better than restaurant versions

Common Mistakes

• Burning garlic at the start
• Cooking on high flame throughout
• Skipping marination
• Adding too much water

Personal Note

Lasooni Murgh taught me the importance of patience while cooking garlic. Slow cooking transforms sharp garlic into something beautifully aromatic and comforting. This is one recipe that never disappoints.

Variations

Dhaba Style: Finish with extra garlic tadka in ghee.
Creamy Version: Add 2 tbsp fresh cream.
Spicy: Add green chilli paste or extra pepper.