Go Back

Lasooni Murgh

Shruthi
Lasooni Murgh is a rich Indian chicken dish centered around aromatic garlic.Tender chicken is cooked in a flavorful onion, tomato, and spice masala.Fresh garlic provides the signature taste and fragrance.Yogurt and cream create a smooth and luxurious gravy.Slow cooking allows the chicken to absorb the aromatic masala.Serve hot with naan, roti, paratha, or fragrant basmati rice.
Print Recipe
Prep Time 20 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 30 minutes
Course Main Course
Cuisine Indian, North Indian
Servings 4
Calories 550 kcal

Ingredients
  

For the Chicken

  • 1 kg chicken, bone-in or boneless
  • ½ cup thick yogurt
  • 1 tablespoon ginger-garlic paste
  • 1 teaspoon turmeric powder
  • 1½ teaspoons Kashmiri red chili powder
  • 1 tablespoon lemon juice
  • 1 teaspoon salt

For the Garlic Masala

  • 2 tablespoons oil
  • 2 tablespoons butter or ghee
  • 2 medium onions, finely chopped
  • 10–12 garlic cloves, finely chopped
  • 2–3 green chilies, finely chopped
  • 1 teaspoon cumin seeds
  • 1 bay leaf
  • 1-inch cinnamon stick
  • 3 green cardamom pods
  • 3 cloves
  • ½ teaspoon turmeric powder
  • 1 teaspoon cumin powder
  • ½ teaspoon garam masala

For the Creamy Finish

  • ¼ cup fresh cream
  • 1 tablespoon butter
  • 1 tablespoon dried fenugreek leaves (kasuri methi), crushed
  • 2 tablespoons fresh coriander leaves, chopped
  • 2–3 roasted or fried garlic cloves, optional

Instructions
 

Marinate the Chicken

  • Place the chicken in a large bowl.
    Add yogurt, ginger-garlic paste, turmeric, Kashmiri chili powder, garam masala, lemon juice, and salt.
    Mix thoroughly until the chicken is evenly coated.
    Cover and refrigerate for at least 30 minutes. For deeper flavor, marinate for 1–2 hours.

Prepare the Garlic

  • Finely chop or crush the fresh garlic.
    For an especially strong Lasooni flavor, lightly roast a few additional garlic cloves in butter and reserve them for garnishing.

Start the Masala

  • Heat oil and butter in a heavy-bottomed pan over medium heat.
    Add cumin seeds, bay leaf, cinnamon, cardamom, and cloves.
    Allow them to sizzle for a few seconds until fragrant.

Cook the Onions

  • Add the chopped onions.
    Cook for approximately 8–10 minutes, stirring occasionally, until the onions become golden brown.
    Properly cooked onions give the curry body and a natural sweetness.

Add Garlic and Ginger

  • Add the chopped garlic, grated ginger, and green chilies.
    Sauté over medium-low heat for 1–2 minutes.
    Avoid burning the garlic because burnt garlic can become bitter.

Simmer the Chicken

  • Add approximately ½–1 cup water depending on how much gravy you want.
    Cover and simmer over medium-low heat until the chicken becomes tender and fully cooked.
    Bone-in chicken may take around 25–30 minutes, while boneless chicken can cook more quickly.

Finish with Garlic and Kasuri Methi

  • Crush the kasuri methi between your palms and add it to the curry.
    Add roasted or fried garlic cloves for an extra layer of garlic flavor.
    Garnish with fresh coriander.
    Serve hot.

Notes

  • Fresh garlic gives the best flavor and aroma.
  • Avoid burning garlic because it can make the curry bitter.
  • Bone-in chicken generally produces a richer and more flavorful gravy.
  • Thick yogurt works best for marinating the chicken.
  • Kashmiri chili powder gives attractive color without excessive heat.
  • Cook the tomato masala thoroughly before adding the chicken.
  • Add cream only toward the end of cooking.
  • Crush kasuri methi before adding it to release its aroma.
Keyword creamy garlic chicken, Garlic Chicken Curry, Indian Garlic Chicken, Lasooni Chicken, Lasooni Murgh, Murgh Recipe