I think my readers will be happy seeing some Pakistani recipes here. This time I have brought a simple chicken curry for you, Lahori Murgh, from the famous Lahori Cuisine. Very easy to make and mouthwatering Chicken Curry. Try out this Lahori Murgh recipe, hope you are going to love it .
[one_third] Prep Time: 10 minutes[/one_third] [one_third]Cook Time: 30 minutes[/one_third] [one_third_last] Servings: 5[/one_third_last]
[tabs type=”horizontal”] [tabs_head] [tab_title]Ingredients[/tab_title] [tab_title]Nutrition[/tab_title] [/tabs_head] [tab]
- 1 kg boneless chicken, cut into cubes
- 1 cup tomato puree
- 1/2 cup cashew nut paste
- 1/4 cup oil or ghee
- 1 tablespoon brown onion paste
- 1 tablespoon brown garlic paste
- 1 tablespoon ginger garlic paste
- 1 teaspoon Degi lal mirch
- 1 teaspoon coriander powder
- 1 teaspoon freshly crush pepper
- 1 teaspoon whole garam masala
- salt to taste
[/tab] [tab]Yield: 5 servings
Nutritional information is not yet available. [/tab] [/tabs]
[tabs type=”horizontal”] [tabs_head] [tab_title]Step by Step Method[/tab_title] [tab_title]Serving Suggestions[/tab_title][/tabs_head] [tab]
Heat oil in a deep pan or wok. Add whole garam masala and saute it for 30 seconds or until garam masala leaves aroma.
Add ginger-garlic paste, cook and stir for few minutes. Now add degi mirch powder, coriander powder, black pepper powder. Cook for 2-3 minutes or until it leaves oil.
Add chicken pieces and cook for 10-12 minutes or until the chicken is half cooked.
Add tomato puree, brown onion paste and cashew nut paste Cook for another 10 minutes or until the sauce (gravy) is thickened.
Take it out in a dish. Garnish with fresh coriander leaves and green chilies. Lahori Murgh is ready to serve.
- Serve with Lahori Kulcha.