Chicken Lahori

Ingredients

• 500g (1.1 lb) chicken pieces, bone-in 500g (1.1 lb) chicken pieces, bone-in
• 1 cup plain yogurt 1 cup plain yogurt
• 2 tablespoons ginger paste 2 tablespoons ginger paste
• 2 tablespoons garlic paste 2 tablespoons garlic paste
• 1 teaspoon cumin powder 1 teaspoon cumin powder
• 1 teaspoon coriander powder 1 teaspoon coriander powder
• 1 teaspoon turmeric powder 1 teaspoon turmeric powder
• 1 teaspoon red chili powder 1 teaspoon red chili powder
• 1 teaspoon garam masala 1 teaspoon garam masala
• 2 tablespoons oil 2 tablespoons oil
• 2 onions, finely chopped 2 onions, finely chopped
• 2 tomatoes, pureed 2 tomatoes, pureed
• Salt to taste Salt to taste
• Fresh cilantro leaves, for garnish Fresh cilantro leaves, for garnish

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 18g, 4g
• Carbohydrates (total, sugars): 8g, 4g
• Protein: 32g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   In a large bowl, combine the yogurt, ginger paste, garlic paste, cumin powder, coriander powder, turmeric powder, red chili powder, garam masala, and salt. Mix well.
2. 2.
   Add the chicken pieces to the marinade and coat them evenly. Cover the bowl and refrigerate for at least 2 hours, or overnight for best results.
3. 3.
   Heat oil in a deep pan over medium heat. Add the chopped onions and sauté until golden brown.
4. 4.
   Add the tomato puree to the pan and cook for a few minutes until the oil separates.
5. 5.
   Add the marinated chicken pieces along with the marinade to the pan. Mix well and cook for 5 minutes.
6. 6.
   Reduce the heat to low, cover the pan, and let the chicken cook for about 30-40 minutes, or until it is tender and cooked through. Stir occasionally to prevent sticking.
7. 7.
   Once the chicken is cooked, garnish with fresh cilantro leaves.
8. 8.
   Serve hot with naan or rice.

Treat your ingredients with care...

• Chicken — For best results, use bone-in chicken pieces as they add more flavor to the dish.
• Yogurt — Use plain yogurt with a thick consistency for a creamy marinade.

Tips & Tricks

• For an extra kick of heat, add a finely chopped green chili to the marinade.
• If you prefer a milder version, reduce the amount of red chili powder.
• To make the dish more aromatic, add a pinch of saffron strands to the marinade.
• For a richer gravy, add a tablespoon of ghee (clarified butter) along with the oil.
• Garnish with a squeeze of fresh lemon juice for a tangy twist.

Serving advice

Serve Chicken Lahori hot with naan or steamed rice. Accompany it with a side of raita (yogurt sauce) and a fresh salad for a complete meal.

Presentation advice

Garnish the dish with a sprinkle of freshly chopped cilantro leaves to add a pop of color. Serve it in a traditional Pakistani-style copper or clay pot for an authentic touch.