Loaded with robust pungent flavor of garlic, this Garlic Chicken - Lehsuni Murgh is one of the easiest Indian chicken curries to prepare. It doesn’t call for a long list of spices but instead a lot of fresh garlic. Lehsun is garlic and murgh is chicken.
If you enjoy the pungent garlic flavor, then this garlic chicken curry will make you very happy. I had first learnt to make this lehsuni murgh masala way back in 2013 from my bestie Prerna.
My entire kitchen was smelling so good that I couldn’t even wait till dinner. Sneaked in a couple bites straight from the hot wok. Almost burnt my tongue. But didn’t care.
The ingredients for this Garlic Chicken Curry or Lehsuni Murgh are very minimal and unlike most Indian Chicken Curries you might have come across
What you need for the dish
- Chicken (you can choose boneless or with bones). The cooking time will differ accordingly.
- About 15 big cloves of fresh garlic
- fresh ginger
- red onion
- fresh cilantro leaves
- green chili (optional)
The garlic chicken curry is a one pot hearty meal. Chicken tastes best when marinated for a minimum of four hours. I often leave it overnight. It also fastens the cooking process.
Cooking time for Garlic Chicken:
If you are using boneless chicken cubes, it will take 15 minutes to cook the chicken. If you use chicken with bones in, then it will take about 25 minutes to 30 minutes.
TWO KEY POINTS to remember when preparing this Chicken curry:
- Make sure to add the garlic cloves in cold oil. As the oil heats up, the garlic starts to infuse the flavor and it gets it browns beautifully instead of getting burnt.
- Make sure to brown the onion before you add the marinated chicken to the pot. The brown onion adds a sweetness that balances the overloaded garlic flavor perfectly.
I personally prefer to keep the garlic chicken curry dry instead of swimming in a gravy. Which is why I also like to serve it with paratha. But if you choose to enjoy it with rice, then definitely add more water to increase the volume of the gravy in the curry.
The Garlic chicken taste good with few refreshing heat from green chili however it’s optional if you think that might be too hot for you. Just garlic and black pepper with some cumin is enough to make it warm and comforting.
- 1.5 lb chicken (I used with skinless chicken pieces with bones in)
- 15 cloves of garlic
- 1 inch fresh ginger
- ½ cup thick plain yogurt
- 2 teaspoons salt
- ½ teaspoon sugar
- 1 medium size red onion
- 1 teaspoon turmeric powder
- 1 teaspoon cumin powder
- ½ teaspoon coriander powder
- ½ teaspoon chili powder
- 2 tablespoon oil
- 1 green chili
- ½ teaspoon garam masala powder
- ¼ cup finely chopped cilantro leaves
- You will use 10 garlic cloves to marinate the chicken. The other 5 will be used while cooking the curry. Grate or pound 10 garlic cloves along with ginger. Slice thinly, the remaining 5 garlic cloves
- If you are using chicken drumsticks, make sure to score the meat portion a couple of times.
- In a bowl add the chicken pieces along with yogurt, pounded garlic, ½ teaspoon turmeric and 1 teaspoon salt. Give it a mix nicely to coat all the chicken pieces. Keep it aside for minimum 4 hrs or overnight for maximum flavor blend.
- When you are ready to prepare the chicken curry, place a
heavy bottom nonstick pan on the stove at medium heat. Pour the oil along with the sliced garlic, chopped green chili and chopped ginger. As the oil heats up, the garlic will start to sizzle and slowly turn golden brown. Take out some garlic chips to add later in garnish.
- To the wok add the sliced onion. Sprinkle the rest of the salt, sugar and turmeric along with the spices (cumin powder, coriander powder and chili powder). Stir and cook the onion for 3 minutes, or until it’s golden brown.
- Then add the marinated chicken and stir it to incorporate everything. If you are using boneless chicken cubes, it will take 15minutes to cook the chicken. If you use chicken with bones in, then it will take about 20 minutes.
- After 10 minutes of cooking the chicken, it will start to release water. Now depending on how much gravy you want, add water and let it continue cooking.
- Once the chicken is cooked, taste for salt and add any if needed.
- Finally sprinkle finely chopped cilantro leaves, garam masala powder and give it a mix.