Garlic Chicken Curry | Lasooni Murgh

Easy garlic chicken curry recipe, Indian murgh gravy for naan, roti, rice. Simple lunch and dinner.

5 from 2 votes

Garlic Chicken Curry | Lasooni Murgh

Garlic Chicken Curry is a simple chicken side dish that combines tender chicken with bold garlic flavor. This curry pairs perfectly with naan, roti, steamed rice, or any Indian flatbread. It is ideal for weeknight dinners, family meals, and special occasions when you want restaurant-style chicken curry at home.

Prep Time10

Cook Time30

Course: Dinner, Lunch

Cuisine: Indian

Diet: Gluten Free

Servings:

Calories: 225kcal

Author: Kushi

Ingredients

For the masala

2 tablespoon Oil
1 Garlic bulb 15-20 cloves crushed
6 Kashmiri red chilies
3 Tomatoes roughly chopped
8 to 10 Cashews

For the curry

1 tablespoon Ghee
750 g Chicken thighs
1 teaspoon Salt
1 teaspoon Tandoori masala garam masala powder
2 tablespoon Coriander leaves or Cilantro chopped

Instructions

Making of masala

Heat oil in a pan, then add crushed garlic and saute until golden.
2 tbsp Oil, 1 Garlic bulb
Next, add dry red chilies and saute for 2 minutes.
6 Kashmiri red chilies
Transfer the sauteed garlic and chilies with cashews and tomatoes into a blender. Blend until smooth.
3 Tomatoes, 8 to 10 Cashews

Making of the curry

In another pan, heat the ghee, then add the chicken thighs. Cook for 5 to 6 minutes.
1 tbsp Ghee, 750 g Chicken thighs
Pour in the ground paste and 1 ½ cups of water. Mix thoroughly.
Add tandoori masala and salt to taste. Mix well. Cover and simmer for 15 to 20 minutes.
1 tsp Salt, 1 tsp Tandoori masala
Garnish with cilantro. Mix well. Serve and enjoy.
2 tbsp Coriander leaves or Cilantro

Video

Notes

Slow simmering gives the best flavor.
Fresh garlic cloves give the best flavor.
If needed, you can even sauté 1 onion (finely chopped) with ½ teaspoon of turmeric powder before adding the chicken thighs for more flavor.
Bone-in chicken adds a richer flavor to the curry.
Want the gravy creamy? Add cream or coconut milk.
For a South Indian flavor, add 2 sprigs of curry leaves and saute before adding chicken thighs.
To make it spicy, add one or 2 green chilies slit.
Any leftovers can be stored in the refrigerator for 3 days. Reheat on low flame.

Nutrition