How to make Chicken Laksa - SK Khazana -

A traditional Malaysian dish – very wholesome and very delicious

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Boneless chicken (हड्डी रहित चिकन), Ginger (अदरक)

Cuisine : Malaysian

Course : Main Course Chicken

For more recipes related to Chicken Laksa - SK Khazana checkout Chicken Tetrazini, Chicken Manchurian, Lemon Chicken, Chicken In Paprika And Pepper Sauce . You can also find more Main Course Chicken recipes like Palak Chicken Baked Mozarella Chicken Chicken Manchurian- Sk Khazana Hot and Sour Chicken Parcels

Chicken Laksa - SK Khazana

Chicken Laksa - SK Khazana Recipe Card


Hindi: murgh
Be a kid or a teenage or an adult or an oldie, chicken lovers trend all over the world at all times! One meat that is a favourite of all beyond belief! When cooked, it can be presented in many guises. Sauté it, fry it, toss it, bake it, steam it – eat it the way you want to. Whatever its form may be upon being cooked, its flavour may change but its flesh remains high in protein, low in fat and can be digested easily.

Prep Time : 16-20 minutes

Cook time : 21-25 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Spicy

Ingredients for Chicken Laksa - SK Khazana Recipe

  • Boneless chicken cut into thin strips 450 grams

  • Ginger 2 inches

  • Garlic cloves 6-8

  • Lemon grass stalk 4 inches

  • Shallots 8-10

  • Sesame oil 2 tablespoons

  • Chicken stock 3 cups

  • Fresh red chillies sliced 1-2

  • Black peppercorns crushed to taste

  • Salt to taste

  • Curry powder 1 teaspoon

  • Green peas blanched 2 tablespoons

  • Lemon juice 1 tablespoon

  • Coconut milk 1/2 cup

  • To serve

  • Noodles boiled 2 cups

  • Spring onions with greens sliced 4 tablespoons

  • Fresh coriander leaves chopped 2 tablespoons

  • Cucumber slices a few

  • Lemon slices 4


Step 1

Blend together ginger, garlic, lemon grass, shallots with some water to a smooth paste.

Step 2

Heat sesame oil in a non-stick pan, add chicken and sauté on high heat till it is cooked and turns light golden. Drain and keep on a plate. .

Step 3

Add the ground paste to the oil remaining in the pan and sauté for a few minutes or till light golden. Add chicken stock and bring to a boil.

Step 4

Add red chillies, salt and curry powder, mix and simmer for 2-3 minutes. Add green peas and mix.

Step 5

Add lemon juice and mix well. Add coconut milk, mix and bring to a boil.

Step 6

To serve a portion, place some noodles in a serving plate. Add some chicken and top with 1 tablespoon spring onions, ½ tablespoon coriander leaves and a few cucumber slices. Pour some hot soup on top and serve immediately with a lemon slice.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.