This Garlic chicken curry recipe with step-by-step photos & a recipe video. This easy Indian chicken curry is flavored primarily with garlic & mild spices, uses simple ingredeients, and ready in 30 minutes.
Also known as Lehsuni Murgh, this restaurant style chicken curry is a perfect recipe for chicken lovers. Serve this garlic chicken curry with my quick and easy Naan (Indian flatbread) or rice.
Featured Comment: ⭐⭐⭐⭐⭐
Made this a couple of weeks ago and it was gorgeous! Am making it today for a party of 12 tomorrow. Wish me luck. - Gino
Garlic chicken is also known as Lehsuni Murgh. Lehsuni means “garlic-infused” and Murgh means “chicken” in hindi language. It is a mildly spicy, rich, thick & creamy chicken curry with garlic flavor. If you love spicy curry, try our Hyderabadi Chicken Masala.
This creamy garlic chicken curry recipe is adapted from my Mughlai Chicken Curry. Adapt your favorite ingredients and store leftovers for a quick, delicious meal anytime.
Love Indian chicken curries? You will also like our Chicken Korma, Chicken Dhansak, Indian Restaurant Chicken Jalfrezi, and Dhaba Style Chicken Curry.
Quick Look: Garlic Chicken Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Servings: 4
- Calories: ~325 kcal per serving (based on nutrition panel)
- Cook Method: Marinate chicken → make tomato paste → fry garlic → saute onion → add chicken and cook in tomato-cashew paste
- Spice Level: Medium
- Flavor Profile: Spicy and tangy
- Difficulty: Easy, great for weekend meals
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Disclaimer: AI summaries may contain errors. Please check the original Garlic Chicken Curry recipe for accurate steps.
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Ingredients Notes
This chicken curry uses simple ingredients and is mainly flavored with garlic. I have also used garlic as a main ingredient in my lemon garlic chicken and garlic butter chicken bites.
See the recipe card at the end of the post for full ingredients, quantities, and a printable version.
- Chicken: I have used boneless chicken breast to make this lehsuni murgh. You can also use chicken thighs or chicken with bone.
- Garlic: Use fresh garlic to make this Lehsuni chicken curry recipe. Adjust the amount to suit your preference.
- 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.
- Red chili powder: I have used two different red chili powders. Kashmiri red chili powder gives a bright red color to the curry & is not spicy. And the other one spicy red chili powder to flavor the curry. But if you do not have these, use regular chili powder, and add it as per taste.
- 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 like this Indian Butter Chicken. You can substitute it with almonds or add both like we did in our Chicken Changezi.
- Butter - Butter gives richness to the chicken curry. But if you want to avoid it for health reasons, then skip it & increase the quantity of oil.
- Cream - The addition of cream reduce the heat from garlic. Makes the gravy mild & creamy just like we get at the restaurants. You can substitute it with coconut milk.
Variations
- You can add tofu, paneer or mushroom to make a vegetarian version of this curry. I have tried making it with paneer and it tastes delicious.
How to make Garlic Chicken Curry
Step 1: 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, and lemon juice.
Step 2: Grind tomato and cashews to make a smooth paste. Do not add water while grinding. Set it aside.
Step 3: Heat a pan over low heat. Add 2 teaspoon of oil and 1 tablespoon of butter. Add garlic and stir-fry until lightly golden.
Step 4: Remove and transfer the fried garlic with butter to a bowl. Set it aside.
Step 5: In the same pan, heat 1 teaspoon oil over medium heat. Add onion, ginger, and garlic. Sauté until the onions turn golden.
Step 6: Add the marinated chicken. Stir-fry until the chicken changes color from pink to white. Add ½ cup water, 1 teaspoon of kashmiri red chili powder (optional), stir, cover, and cook until the chicken is fully cooked. Stir in between as required. Uncover and cook for 5 minutes.
Step 7: Add the tomato and cashew paste. Stir well. Add water to adjust the consistency of the gravy. Taste and add salt. Cover and cook for 3-4 minutes.
Step 8: Add green chilies, cream, chopped coriander leaves, garam masala powder, and the fried garlic with butter. Cover and cook for 1 minute. Remove from heat and serve.
Recipe Tips
- Marinate the chicken for at least 30 minutes to an hour. The longer it marinates the better it tastes in this lehsuni chicken curry.
- 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.
- One important thing is that you have to fry the garlic until it is lightly golden & not golden or dark brown. If the garlic is dark brown then it is over-fried & it will make this lehsuni chicken taste bitter.
- Soak the cashews in water for about 10 minutes before grinding them. It helps to make a smooth paste.
Recipe FAQs
Yes, you can. The cream reduces the heat of garlic. It helps to balance the flavor & makes the chicken curry mild spicy. If you are going to skip cream then reduce the quantity of garlic in the recipe.
Yes, you can reduce the quantity of garlic. This chicken curry is primarily flavored with garlic. However, you can reduce the amount of garlic or adjust it as per your liking.
Serve it with this quick yogurt Naan, Paratha (Indian flatbread). You can also serve it with steamed rice or this quick jeera rice.
Recipe Card
Garlic Chicken Curry (Lehsuni Murgh)
Equipment
- 1 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 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
- 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, and lemon juice.500 gram boneless chicken breast, 4 teaspoon fresh curd/yogurt, ½ teaspoon spicy red chili powder, 1 teaspoon Kashmiri red chili powder, 2 teaspoon coriander powder, ½ teaspoon roasted cumin powder, ¼ teaspoon turmeric powder, salt to taste, ½ teaspoon lemon juice
- Grind tomato & cashews to make a paste. Do not add water while grinding it. Set it aside.4 medium-size tomatoes, 6-7 cashews
- Heat a pan over low heat. Add 2 teaspoon of oil and 1 tablespoon of butter. Add garlic and stir-fry until lightly golden. Remove and transfer the fried garlic with butter to a bowl. Set it aside.2 teaspoon oil, 1 tablespoon butter, 2 teaspoon chopped garlic
- In the same pan, heat 1 teaspoon oil over medium heat. Add onion, ginger, and garlic. Sauté until the onions turn golden.3 medium size chopped onions, 1 teaspoon chopped garlic, ½ teaspoon ginger paste
- Add the marinated chicken. Stir-fry until the chicken changes color from pink to white. Add ½ cup water, 1 teaspoon of Kashmiri red chili powder (optional), stir, cover, and cook until the chicken is fully cooked. Stir in between as required. Uncover and cook for 5 minutes.
- Add the tomato and cashew paste. Stir well. Add water to adjust the consistency of the gravy. Taste and add salt. Cover and cook for 3-4 minutes.
- Add green chilies, cream, chopped coriander leaves, garam masala powder, and the fried garlic with butter. Cover and cook for 1 minute. Serve it with Naan or rice.2 green chilies, ¼ cup cream, 2 tablespoon chopped coriander leaves, 1 teaspoon garam masala powder
Video
Notes
- Marinate the chicken for 30 minutes to 1 hour for better flavor.
- Skip lemon juice if the yogurt is sour.
- Always fry garlic on low heat until light golden.
- If it turns dark brown, it will taste bitter.
- Soak cashews in water for 10 minutes before grinding. This helps make a smooth paste with tomatoes.
- Adjust the gravy thickness as you like. Lehsuni chicken curry is usually thick.
- The gravy thickens after some time. Add ½ cup water and reheat before serving if needed.
- You can reduce the amount of garlic as per taste.
- Green chilies are optional; skip if you prefer a mild curry.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Enjoy!
I put to much yogurt into it so i added more spices! very nice curry thank you!
Preeti
Thanks for the feedback. Gald you liked it.
SI
Awesome and quick recipe. I skipped the cream but still it tasted fabulous. Thanks
Preeti
Glad you liked it. Thanks for the feedback.
Gino
Made this a couple of weeks ago and it was gorgeous! Am making it today for a party of 12 tomorrow! Wish me luck..
Preeti
Hi, glad you liked the recipe.
All the best! Hope your guests will love it too.
Mandy
Garlic chicken curry is one of the best recipes I have tried. Thank you
Preeti
Glad you liked it. Thanks for the feedback and star rating.
Monica
Made the chicken today , tastes amazing, thank you for the recipe
Preeti
Thanks for the feedback.