Garlic Chicken Curry | Lehsuni Murgh

Garlic chicken curry recipe with step-by-step photos & a recipe video. This easy Indian chicken curry is flavored primarily with garlic & mild spices. Also known as Lehsuni Murgh, it's a perfect recipe for chicken lovers. Serve this garlic chicken curry with Naan (Indian flatbread) or rice.

Jump to:

• Garlic Chicken Curry Ingredients
•  How to make garlic chicken curry
• Recipe Tips
• Frequently Asked Questions
• Variations that you can try
• Storage suggestions
• Recipe Card
• Recipe Card

Garlic chicken is also known as Lehsuni Murgh. Lehsuni means “garlic-infused” and Murgh means “chicken” in the Indian language. It is a mildly spicy, rich, thick & creamy chicken curry with garlic flavor.

This garlic chicken curry recipe is adapted from my Mughlai Chicken Curry. This creamy garlic chicken recipe is quick and easy to make and is ready within 30 minutes. Adapt your favorite ingredients and store leftovers for a quick, delicious meal anytime

Garlic Chicken Curry Ingredients

• Chicken - I have used boneless chicken breast to make this chicken curry. You can also use chicken thighs or chicken with bone.
• Garlic - Use fresh garlic to make Garlic chicken. This chicken curry is mainly flavored with garlic. Adjust the amount to suit your preference.
• Ginger - It is used to flavor the gravy.
• Onion - I have used red onions.
• Yogurt - Use fresh curd/yogurt to marinate the chicken. Fresh yogurt tastes sweet. If you are using sour curd/yogurt then skip adding lemon juice to the marination.
• Spice powders - Red chili powder, turmeric powder, coriander powder, roasted cumin powder & garam masala powder. I have used two different red chili powders. Kashmiri red chili powder gives a bright red color to the curry & is not spicy. But if you do not have it then skip adding it & use regular chili powder.
• Salt
• Lemon juice
• Tomato - Use plum tomatoes to make this chicken gravy. Or use any juicy ripe tomatoes. If the tomatoes you are using are sour then skip adding lemon juice.
• Cashew - Cashews make the gravy base thick & creamy. You can substitute it with almonds.
• Oil - You can use any cooking oil that does not have a strong smell.
• Butter - Butter gives richness to the chicken curry. It also gives a nice flavor to it. But if you want to avoid it for health reasons, then skip it & increase the quantity of oil.
• Cream - The addition of cream is optional. But definitely, it will reduce the heat from garlic. Makes the gravy mild & creamy. You can substitute it with coconut milk.
• Coriander leaves (Cilantro) - Adds a fresh flavor to the curry.

For the detailed list of ingredients & their measurements, please check out the recipe card below.

If you like this recipe, you may be interested in these other delicious Indian Chicken Curry recipes:

• Mughlai Chicken Curry
• Chicken Korma
• Dhaba Style Chicken Curry
• Hyderabadi Chicken Masala
• Chicken Changezi

 How to make garlic chicken curry

Preparations

1. Chop the onions, garlic, & coriander leaves. Set it aside.
2. In a mixing bowl, marinate the chicken with yogurt, red chili powder, Kashmiri red chili powder (optional), turmeric powder, coriander powder, roasted cumin powder, salt & lemon juice.
3. Grind tomato & cashews to make a paste. Do not add water while grinding it. Set it aside.

Making the chicken curry

1. Heat a pan over low heat. Add 2 teaspoon oil + 1 tablespoon butter.
2. Add garlic & stir-fry until lightly golden. Remove & transfer the fried garlic & butter to a bowl. Set it aside.
3. In the same pan, heat 1 teaspoon oil over medium heat.
4. Add onion, ginger & garlic. Saute until the onions are translucent
5. Add the marinated chicken. Stir-fry until the color of the chicken turns from pink to white.
6. Add ½ cup water & stir. Cover & cook until the chicken is completely cooked. Stir it in between as required.
7. Cook uncovered for 5 minutes.
8. Add the tomato & cashew paste. Stir it. Add water to adjust the consistency of the gravy.
9. Taste & add salt. Cover & cook for 3-4 minutes.
10. Add green chilies, cream, chopped coriander leaves, garam masala powder & fried garlic with butter. Cover & cook for a minute.
11. Yummy delicious garlic chicken curry is ready to serve.

Recipe Tips

1. Marinate the chicken for at least 30 minutes to an hour. The longer it marinates the better it tastes.
2. You can skip lemon juice to the marinade if the curd/yogurt is sour.
3. Frying garlic in butter - Keep the heat on low & then fry the garlic in butter until it is lightly golden. On medium or high heat, garlic will burn quickly. We have to flavor the butter with garlic without burning it.
4. One important thing is that you have to fry the garlic until it is light golden & not golden or dark brown. If the garlic is dark brown then it is over-fried & it will make the chicken curry taste bitter.
5. Soak the cashews in water for about 10 minutes before grinding them. It will make the cashews soft & you can grind it with tomatoes to a fine paste.
6. Adjust the consistency of the gravy as you like. Garlic chicken curry is thick but you can adjust the consistency to your liking.
7. The gravy becomes thick after some time. For a thinner gravy heat the chicken curry with ½ cup water before serving.
8. You can reduce the quantity of garlic in the recipe.
9. It is optional to add green chilies. You can skip it if you prefer less spicy.

Frequently Asked Questions

Variations that you can try

• Add paneer or tofu instead of chicken.
• Or add mushroom instead of chicken.

Storage suggestions

• Leftover garlic chicken curry can be stored in an airtight container in the refrigerator. It stays good for 2 days.
• The curry thickens after some time. Before serving it, add ½ cup of water to the chicken curry & mix. Reheat it & serve.

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Recipe Card

Recipe Card

Garlic Chicken Curry | Lehsuni Murgh | Easy Chicken Curry

Garlic chicken curry recipe with step-by-step photos & a recipe video. Easy Indian chicken curry flavored primarily with garlic & mild spices. This is amazing chicken curry for all chicken lovers. Serve this creamy garlic chicken curry with Naan (Indian flatbread) or rice.

5 from 5 votes

Print Pin Rate

Course: Main

Cuisine: Indian

Prep Time: 10 minutes minutes

Cook Time: 20 minutes minutes

Total Time: 30 minutes minutes

Servings: 4 people

Calories: 396kcal

Author: Preeti

Equipment

• Heavy bottom pan

Ingredients

To marinate the chicken

• 500- gram boneless chicken breast (or use chicken thighs)
• 4 teaspoon fresh curd/yogurt
• ½ teaspoon spicy red chili powder
• 1 teaspoon Kashmiri red chili powder (optional)
• 2 teaspoon coriander powder
• ½ teaspoon roasted cumin powder
• ¼ teaspoon turmeric powder
• salt to taste
• ½ teaspoon lemon juice

To make a tomato-cashew paste

• 4 medium-size plum tomatoes roughly chopped
• 6-7 cashews soak the cashews in water for 10 minutes & then use it

To make Garlic Chicken Curry

• 2 teaspoon oil
• 1 tablespoon butter (unsalted)
• 2 teaspoon chopped garlic
• 3 medium size chopped onions
• 1 teaspoon chopped garlic
• ½ teaspoon ginger paste
• 2 green chilies chopped
• ¼ cup cream
• 2 tablespoon chopped coriander leaves
• 1 teaspoon garam masala powder

Instructions

Preparations

• Chop the onions, garlic, green chili & coriander leaves. Set it aside.
• In a mixing bowl, marinate the chicken with yogurt, red chili powder, Kashmiri red chili powder (optional), turmeric powder, coriander powder, roasted cumin powder, salt & lemon juice.
• Grind tomato & cashews to make a paste. Do not add water while grinding it. Set it aside.

Making the creamy garlic chicken

• Heat a pan over low heat. Add 2 teaspoon oil + 1 tablespoon butter.
• Add garlic & stir-fry until lightly golden. Remove & transfer the fried garlic & butter to a bowl. Set it aside.
• In the same pan, heat 1 teaspoon oil over medium heat.
• Add onion, ginger & garlic. Saute until the onions are translucent
• Add the marinated chicken. Stir-fry until the color of the chicken turns from pink to white.
• Add ½ cup water & stir. Cover & cook until the chicken is completely cooked. Stir it in between as required.
• Cook uncovered for 5 minutes or until the moisture evaporates.
• Add the tomato & cashew paste. Stir it. Add water to adjust the consistency of the gravy.
• Taste & add salt. Cover & cook for 3-4 minutes.
• Add green chilies, cream, chopped coriander leaves, garam masala powder & fried garlic with butter. Cover & cook for a minute.
• Yummy delicious garlic chicken curry is ready to serve.

Video

Notes

1. Marinate the chicken for at least 30 minutes to an hour. The longer it marinates the better it tastes.
2. You can skip lemon juice to the marinade if the curd/yogurt is sour.
3. Frying garlic in butter - Keep the heat on low & then fry the garlic in butter until it is lightly golden. On medium or high heat, garlic will burn quickly. We have to flavor the butter with garlic without burning it.
4. One important thing is that you have to fry the garlic until it is light golden & not golden or dark brown. If the garlic is dark brown then it is over-fried & it will make the chicken curry taste bitter.
5. Soak the cashews in water for about 10 minutes before grinding them. It will make the cashews soft & you can grind it with tomatoes to a fine paste.
6. Adjust the consistency of the gravy as you like. Garlic chicken curry is thick but you can adjust the consistency to your liking.
7. The gravy becomes thick after some time. For a thinner gravy heat the chicken curry with ½ cup water before serving.
8. You can reduce the quantity of garlic in the recipe.
9. It is optional to add green chilies. You can skip it if you prefer less spicy.

Nutrition

Calories: 396kcal

Nutrition information is automatically calculated, so should only be used as an approximation.

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Preeti

Hi! I’m Preeti Nayak, and with over two decades of hands-on experience in Indian cooking, I’m excited to share my passion with you. As the author, photographer, and editor behind every well-tested, family-friendly recipe on this blog, my goal is to help you cook with confidence and bring the bold, authentic flavors of India to your table.