Lasooni Murgh (Garlic Flavored Spicy Chicken) Recipe - Allrecipes.com
  • READY IN 10+ hrs

Lasooni Murgh (Garlic Flavored Spicy Chicken)

Recipe by  

"This traditional Indian dish was suggested to me by my friend from Mumbai. It is creamy and full of flavor and should be served over some kind of carb (rice, potatoes, naan) to absorb and dissimulate the spice. It can be easily done in a vegetarian version by substituting the chicken with potatoes, broccoli, spinach and/or paneer. I garnish it with cilantro leaves and grated cheese."

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings

Directions

  1. Stir together the yogurt, garlic paste, lemon juice, garam masala, white pepper, and saffron; season to taste with salt. Toss the chicken in the yogurt and marinate in the refrigerator for 10 to 12 hours.
  2. Heat the oil in a frying pan over medium-high heat. Toss in the cumin seeds and allow to cook until fragrant, 20 to 30 seconds. Add the chicken and brown in the oil. Discard any remaining marinade. Turn heat to medium-low, cover, and continue cooking until the chicken is cooked through, about 15 minutes. Pour in the cream and heat through. Serve immediately.
Kitchen-Friendly View
  • PREP 20 mins
  • COOK 20 mins
  • READY IN 10 hrs 40 mins
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Reviews More Reviews

Most Helpful Positive Review
Dec 12, 2006

This was easy and flavorful. I used fat-free yogurt, so it curdled up when I added it to the oil, but it all worked out in the end when I added the cream. I used three large garlic cloves. I didn't know what to do with the leftover yogurt marinade, so I just discarded it. I added extra garam masala to the chicken while it was browning. Served with Indian Saffron Rice from this site.

 
Most Helpful Critical Review
Mar 19, 2007

It tasted good.

 

10 Ratings

Dec 08, 2006

Easy and delicious! I marinated it 24 hrs. The next day, dinner was done in a snap.

 
Feb 01, 2010

It was a big hit! I made this with some modifications and it turned out really delicious. Everyone liked it. I used 200 g of plain yogurt instead of 400 g. I used 2 cloves of garlic instead of one, and 1/2 cup of cream instead of 1/4 cup. I put 1/2 tsp of salt in the marinade, but as it cooked I had to keep on tasting and adding salt. I also add 1/4 tsp of sugar in the marinade. I used black pepper instead of white pepper. Lastly, I marinated it for about 16 hours, and it really worked. I think, though, 1.5 pounds of chicken for 6 serving is too little. Oh, I also added some carrots and green pepper in it. I served with rice on the side. I highly recommend this recipe for those who crave for spice.

 
Sep 22, 2006

It's a simple chicken dish easy to prepare.

 
Sep 20, 2008

Really easy to put together, it satisfies the curry craving.

 
Apr 22, 2007

Excellent! This was worth spending $15 on saffron. The kids complained that it stunk, but they were surprised at how good it tasted. We will definately make this again.

 

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Nutrition

  • Calories
  • 210 kcal
  • 11%
  • Carbohydrates
  • 4.6 g
  • 1%
  • Cholesterol
  • 82 mg
  • 27%
  • Fat
  • 8.1 g
  • 13%
  • Fiber
  • 0.5 g
  • 2%
  • Protein
  • 28.6 g
  • 57%
  • Sodium
  • 494 mg
  • 20%

* Percent Daily Values are based on a 2,000 calorie diet.

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About the Cook

DOSTANDEN
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