Sunday, 13 October 2013

Lahori Chicken Curry

Assalamu alaikum wa rahmatullahi wa barakatuhu!

This recipe is for a Lahori Chicken Curry. There are many variations of this dish, and this is one of them. It's simple to make and tastes wonderful with boiled rice or naan on a cold night.


A Simple List of Ingredients:

1. Ginger
2. Garlic
3. Water
4. Tomatoes
5. Onions
6. Green Chillies
7. Bay Leaves
8. Cumin Seeds
9. Green Cardamoms
10. Black Cardamoms
11. Vegetable Oil
12. Red Chilli Powder
13. Ground Turmeric
14. Ground Coriander
15. Salt
16. Boneless Chicken Pieces
17. Yoghurt
18. Garam Masala
19. Fresh Coriander

Bismillah, let's begin!


First, take four peeled garlic cloves, and one inch peeled ginger.




Place into a blender with a splash of water.




Blend until smooth, and set aside.



Chop three tomatoes.



Take two onions.



Peel and dice them.



Finely slice four green chillies.



For the whole spices, take:
One teaspoon cumin seeds
Five green cardamoms
Two black cardamoms
Two bay leaves



Heat five tablespoons vegetable oil in a pan until hot, and add the whole spices.



Fry for a minute or two.



Add the chopped onions.



Fry the onions until golden brown.



Pour in the ginger and garlic paste. Fry for a minute.



Take:
Two teaspoons red chilli powder
Two tablespoons ground coriander
Half a teaspoon ground turmeric
Salt, to taste



Add to the pan.



Throw in the tomatoes and green chillies.



Cook for 10 minutes or until the tomatoes have softened.



Add one pound boneless chicken pieces.



Add one cup water, or more if you want more sauce.



Throw in two tablespoons plain yoghurt.



Mix well, and bring to the boil.



Simmer and cover until the chicken is cooked - about 30 minutes.



Once the chicken is cooked ...



.. one teaspoon garam masala .. 



.. and a handful of fresh chopped coriander.



Stir to combine .. 



.. and serve with boiled peas and sweetcorn white rice! 

Wasalaam!

8 comments

  1. Hi I don't have black cardamons will it make a difference if I don't put them in?
    Thanks x

    ReplyDelete
  2. I tried this recipe out last week when i invited my inlaws over. It was really nice and different to the usual chicken curry i make. I would defiantly next time put the exact amount of red chilli as you did as mine had very less spices because i initially thought 2 tsp of red chilli would be tooo much so i put 1 tsp instead but it made sense later because yoghurt obviously reduces the spice anyways.

    ReplyDelete
    Replies
    1. Thanks for the feedback - I'm glad you liked this curry.

      Delete
  3. Delicious. Thank you. You're website is by far the best south Asian cookery site on the internet !

    ReplyDelete
    Replies
    1. So glad you enjoyed the curry! Thank you for all your kind words!

      Delete
  4. Beautifully illustrated. I look forward to trying this recipe. TYFS

    ReplyDelete

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