Lahori Chicken Recipe
Lahori Murgh as the name suggests is the recipe from Lahori Cuisine and needless to mention that Lahore is one of the cities in Pakistan.
Servings: 4
Ingredients
- 500 gm chicken with bones
- 3 large onion
- 2 green chili
- 2 large tomato chopped
- 2 teaspoon ginger garlic paste
- 2 teaspoon kashmiri lal mirch
- 1 teaspoon Garam Masala see recipe here
- 1 teaspoon coriander powder
- 4 tablespoon ghee
- Salt as per taste
Whole Spices
- 1 star anise
- 2 cloves
- 2 – 3 green cardamom
- 1 small mace
- 2 bay leaf
Instructions
- Clean, wash and dry chicken pieces. Set aside.
- In blender make smooth paste of 2 onion and green chili. Chop the remaining one onion.
- In a heavy bottomed sauce pan heat ghee over medium and heat, saute whole spices until aroma is released. Drain and blend into powder.
- In the same saucepan saute onion paste over low heat until oil separates from the masala. Transfer to a bowl and set aside.
- Saute chopped onion until golden brown in color.
- Now add ginger garlic paste and saute for 2 – 3 minutes.
- Add sauteed onion paste, chopped tomato, lal mirch, garam masala, coriander powder and salt. Saute over low heat for 5 – 10 minutes.
- Add chicken along with 2 Cups of warm water. Sprinkle powdered whole spices and seal the vessel with tight fitting lid.
- Let the chicken cook over low heat for sometime stirring occasionally in between.
- Once done garnish with ginger slices, coriander and serve hot with Naan.