Lasooni Murgh

Ingredients

• 750 grams chicken, cut into 2-inch pieces on the bone
• 2 tablespoons garlic (lasoon) paste            
• 1 tablespoon fried garlic (lasoon) + for garnish
• ½ cup yogurt
• 1½ teaspoons coriander powder         
• 1½ teaspoons cumin powder         
• Salt to taste
• 1 tablespoon lemon juice
• 2 tablespoons mustard oil
• 1 tablespoon butter
• 2 medium onions, chopped
• 1 tablespoon ginger paste
• 2 medium tomatoes, chopped
• 1 tablespoon red chilli paste
• ½ teaspoon turmeric powder
• 1 teaspoon garam masala powder
• ½ teaspoon red chilli powder
• 2-3 green chillies, chopped
• 2-3 tablespoons chopped fresh coriander leaves
• Fresh coriander sprig for garnish
• Paranthas for serving

Method

1. Take chicken in a bowl, add yogurt, 1 teaspoon coriander powder, 1 teaspoon cumin powder, 1 tablespoon garlic paste, salt and lemon juice and mix well. Set aside to marinate for 15-20 minutes.
2. Heat mustard oil in a pan till it begins to smoke.  Add butter and onions, mix and sauté till golden brown. 
3. Add ginger paste and remaining garlic paste, mix and sauté for 1 minute.
4. Add tomatoes, mix and cook till soft and pulpy.
5. Add red chilli paste, mix and sauté for 2-3 minutes.
6. Add turmeric powder, garam masala powder, red chilli powder, remaining cumin powder and remaining coriander powder, mix well and saute on high heat for 5-6 minutes.
7. Add marinated chicken and mix well. Add 1 cup water to the marinate remaining in the bowl, mix and add to the pan. Cook till the mixture comes to a boil.  
8. Add green chillies, mix well, cover and cook on medium heat for 8-10 minutes.
9. Add fried garlic and coriander leaves and mix well.
10. Transfer into a serving bowl, sprinkle fried garlic, garnish with a coriander sprig and serve hot with paranthas.