Lasooni Murgh (Garlic Flavored Spicy Chicken)

7 Reviews

Prep: 20 min
Cook: 20 min
Ready In: 10 hr 40 min

“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.” - by DOSTANDEN

Directions

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.
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.

Nutrition

Amount Per Serving (6 total)

Calories
210 cal
11%

Fat
8.1 g
13%

Carbs
4.6 g
1%

Based on a 2,000 calorie diet

Reviews (7)

Rate This Recipe

What a Dish!

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..." See more 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."

KIMAR

Dec. 8, 2006

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

indri

Feb. 1, 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..." See more, 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."

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