Garlic Chicken Curry (Lehsuni Murgh)

5 from 5 votes

Garlic Chicken Curry (Lehsuni Murgh)

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

Prep Time10

Cook Time20

Total Time30

Course: Main

Cuisine: Indian

Servings: people

Calories: 325kcal

Author: Preeti Nayak

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