Chicken Lahori Recipes

LAHORI CHICKEN CURRY चिकन लाहोरी SPICY CHICKEN CURRY

Lahori Chicken Curry चिकन लाहोरी Spicy Chicken Curry image

For all of you Chicken lovers patiently waiting for my next recipe, here's a special one, a recipe I learnt ages ago in the US.

Provided by Ranveer Brar

Categories Main course

Time 30m

Yield 2

Number Of Ingredients 1

Ingredients

Chicken

Steps:

In a bowl add chicken pieces with skin, salt and mix it properly then keep aside for further use.
In a kadai heat oil then add cinnamon sticks, bay leaf, cloves, black pepper cons, green cardamom, onion and saute until light brown.
Now add the marinated chicken and saute until light golden brown then add ghee, ginger-garlic paste, coriander powder, degi red chilli powder, turmeric powder and saute for a minute then add some water.
Now cover and cook the chicken at least 70% then add the tomato puree saute for a minute then again cover and cook until the oil starts coming out.
Remove the lid, stir it once and add curd saute for a minute then again cover and cook until the oil starts separating out.
Remove the lid and mix everything properly then serve hot in a serving bowl and garnish with ginger julienned, green chilli julienned, coriander leaves.

CHICKEN LAHORI

Chicken Lahori image

Meaty magnificent Pakistani curry

Provided by tonz1981

Time 1h

Yield Serves 4

Number Of Ingredients 20

Ingredients

4 tbsp vegetable oil
2 black cardamom pods
4 green cardamom pods
1 tsp cumin seeds
2 bay leaves
4 onions, roughly chopped
3 garlic cloves, very finely chopped
3 slices of fresh ginger, peeled and very finely chopped
3 tsp red chilli powder
1 tbsp ground coriander
1/2 tsp ground turmeric
4-8 green finger chillies, chopped (adjust amount to taste)
5-6 tomatoes, chopped
8 skinless, boneless chicken thighs
2 tbsp natural yoghurt
up to 500ml/18fl oz fresh light chicken stock or water
pinch of salt
handful of fresh coriander leaves, roughly chopped
1 tsp garam masala
steamed or boiled basmati rice to serve

Steps:

Heat the oil in a large pan or wok and saute all the whole spices and bay leaves until they crackle and pop.
Add the onions and cook for 15 minutes until lightly browned , then add the garlic and ginger and cook for 1 minute.
Add the red chilli powder, ground coriander, ground turmeric , green chillies and tomatoes and cook for another 5 minutes.
Add the chicken, yoghurt, enough stock to cover the chicken and salt. Simmer for 20-25 minutes or until the chicken is piping hot and cooked through.
Stir in the fresh coriander and garam masala and serve with basmati rice.

SIMPLE LAHORI CHICKEN CURRY

Simple Lahori Chicken Curry image

From Indian Home Cooking, by Suvir Seran and Stephanie Lyness. This recipe always comes out great "This chicken curry is a staple for Lahoris and a great introduction to chicken curries for the novice Indian cook. Serve it with rice and a Raita."

Provided by dbreslau

Categories Curries

Time 1h5m

Yield 4 serving(s)

Number Of Ingredients 18

Ingredients

1 (4 lb) whole chickens, cut into 8 to 10 pieces and skinned
3/4 teaspoon turmeric
3/4 teaspoon cayenne pepper
salt
1 1/2 medium onions, roughly diced
5 garlic cloves
fresh ginger, peeled and cut in half crosswise
3 tablespoons canola oil
cinnamon stick
12 green cardamom pods
9 whole cloves
9 black peppercorns
2 large tomatoes, chopped
2 tablespoons tomato paste
1/4 cup plain yogurt, whisked until smooth
1 cup water
1/2 cup fresh cilantro, chopped
1 lemon, juice of

Steps:

Combine the chicken, 1/2 teaspoon of the turmeric, 1/2 teaspoon of the cayenne, and 1/4 teaspoon salt in a bowl and stir to coat the chicken with the spices. Let stand while you make the sauce.
Finely mince the onions, garlic, and ginger in a food processor and set aside.
Combine 2 tablespoons of the oil, the cinnamon, cardamom, cloves,and black peppercorns in a large casserole over medium-high heat. Cook, stirring until the cinnamon unfurls, 1 to 2 minutes. Add the minced onion mixture and 1 teaspoon salt, and cook, stirring until the onion browns around the edges, 10 to 15 minutes.
Remove and discard the cinnamon and stir in the remaining 1/4 teaspoon turmeric and 1/4 teaspoon cayenne. Add the tomatoes and tomato paste and cook, stirring 5 minutes. Transfer to a food processor or blender and puree until smooth; set aside.
Heat the remaining 1 tablespoon of the oil in the same pan over medium-high heat. Add the chicken and cook, stirring, 2 minutes. Add the yogurt 1 tablespoon at a time and stir well after each addition. Cook, stirring, 2 minutes to evaporate some of the moisture.
Add the pureed tomato mixture and bring to a boil. Stir in the water. Return to a boil, then reduce the heat and simmer partially covered, until the chicken is cooked through, about 30 minutes. Stir and scrape the bottom of the pan every 5 to 8 minutes to keep the sauce from sticking. Then uncover and cook 5 more minutes to reduce and thicken the sauce. Stir in the cilantro and lemon juice. Taste for salt and serve hot.

Nutrition Facts : Calories 801.5, Fat 58.8, SaturatedFat 14.7, Cholesterol 215.9, Sodium 291.1, Carbohydrate 15.3, Fiber 4.1, Sugar 6.3, Protein 53

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