Chicken Lahori Recipes

LAHORI CHICKEN CURRY चिकन लाहोरी SPICY CHICKEN CURRY

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

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

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.