Authentic Lahori Murgh recipe

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Lahori Chicken Recipe



Boneless Chicken cut into 1 inch cubes 500 grams
Tomato Puree grated 1/4 cup
Dried red chillies 4-5

Coriander seeds 2 tablespoons
Black peppercorns 10-12
Cloves 10-12
Poppy seeds (khuskhus) 1 tablespoon
Fennel seeds (saunf) 1 tablespoon
Cumin seeds 1 tablespoon
(javitri) blades 2 mace
Cinnamon 1 inch
Oil 2 tablespoons
Asafoetida 1/2 teaspoon
Bay leaves 2
Ginger-garlic paste 1 tablespoon
Onions grated 2 medium
Salt to taste
Tomato puree 2 cups
Fresh cream 1/2 cup + for drizzling

Step 1

Grind together coconut, dried red chillies, coriander seeds, half the peppercorns, half the cloves, poppy seeds, half tablespoon fennel seeds, half tablespoon cumin seeds, one mace blade and cinnamon with sufficient water to a fine paste.

Step 2

Heat oil in a non-stick pan, add asafoetida, remaining mace, peppercorns, cumin seeds, cloves, fennel seeds and bay leaves, mix and sauté.

Step 3

Add ginger-garlic paste, mix and sauté for a minute. Add onions, mix and sauté till they turn golden. Reduce heat and add ground paste, mix and sauté for a minute.

Step 4

Add chicken and salt, mix well and cook.

Step 5

Increase heat, add tomato puree and mix well. Add half cup of water, mix well, cover and cook on low heat for ten minutes. Add cream and mix well. Switch off heat.

Step 6

Transfer into a serving bowl, drizzle a little cream on top and serve hot.