Lahori chicken is a classic dish of the Pakistani cuisine, commonly found as a street food in Lahore, Pakistan. It derives its influence from the Mughal regime. However, it is not heavy on the palate and is a spicy diversion from the usual Mughlai fare; as here the use of cream is substituted by yogurt. This makes it a great recipe for weight-watchers too!
Try this unique recipe at your next chicken routine!
750g chicken, medium cut
6 tbsp oil
1 tsp cumin seeds
1 black cardamom
2 green cardamoms
2-3 green chillies, slit
3 tbsp ginger-garlic paste
4 onions, finely chopped
2 tsp turmeric powder
2 tsp red chilli powder
2 tsp coriander powder
2 tsp salt
1 tsp garam masala powder
2 large tomatoes, pureed
1 cup yogurt
1/2 cup chopped coriander
Step 1: Wash the chicken and keep aside.
Step 2: In a karahi, heat oil. Add cumin seeds, black cardamom, green cardamom, cloves, green chillies, ginger-garlic paste. On low heat, stir for 2 minutes till the spices begin to crackle and the raw aroma of the paste disappears.
Step 3: Add the onions and stir for 7-10 minutes till they become translucent.
Step 4: Next add turmeric powder, red chilli powder, coriander powder and salt. Mix well.
Step 5: Add the chicken pieces turning the flame to high. Mix well so that the spices are incorporated evenly.
Step 6: Lower the flame, cover and let it cook for 10 minutes, stirring regularly in between.
Step 7: As the oil begins to separate, add the tomato purée and increase the heat. Mix well. Cover and cook on low flame for 15 minutes.
Step 8: Next add the garam masala powder, stir well.
Step 9: At the last step, whisk the yogurt and incorporate it in the karahi. Give it a good mix. Check seasoning and consistency. It should be neither too watery nor too thick. Add water if required.
Step 10: Garnish with chopped coriander leaves and drizzle some yogurt. Serve hot with Indian bread or plain boiled rice!