How to make Lahori Chicken -
Powerhouse of flavour is this boneless chicken cooked with dried coconut and masalas.
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Boneless Chicken (हड्डी रहित चिकन), Tomato Puree (टमाटर /टोमाटो प्यूरी )
Cuisine : Indian
Course : Main Course Chicken
For more recipes related to Lahori Chicken 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 Gongura Chicken Slow Cooked Chicken with Kidney Beans Chicken Tetrazini
Lahori Chicken 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 : 0-5 minutes
Cook time : 31-40 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Mild
Ingredients for Lahori Chicken Recipe
Boneless Chicken cut into 1 inch cubes 500 grams
Tomato Puree grated 1/4 cup
Dried red chillies 4-5
Coriander seeds 2 tablespoons
Black peppercorns 10-12
Cloves 10-12
Poppy seeds (khuskhus) 1 tablespoon
Fennel seeds (saunf) 1 tablespoon
Cumin seeds 1 tablespoon
(javitri) blades 2 mace
Cinnamon 1 inch
Oil 2 tablespoons
Asafoetida 1/2 teaspoon
Bay leaves 2
Ginger-garlic paste 1 tablespoon
Onions grated 2 medium
Salt to taste
Tomato puree 2 cups
Fresh cream 1/2 cup + for drizzling
Method
Step 1
Grind together coconut, dried red chillies, coriander seeds, half the peppercorns, half the cloves, poppy seeds, half tablespoon fennel seeds, half tablespoon cumin seeds, one mace blade and cinnamon with sufficient water to a fine paste.
Step 2
Heat oil in a non-stick pan, add asafoetida, remaining mace, peppercorns, cumin seeds, cloves, fennel seeds and bay leaves, mix and sauté.
Step 3
Add ginger-garlic paste, mix and sauté for a minute. Add onions, mix and sauté till they turn golden. Reduce heat and add ground paste, mix and sauté for a minute.
Step 4
Add chicken and salt, mix well and cook.
Step 5
Increase heat, add tomato puree and mix well. Add half cup of water, mix well, cover and cook on low heat for ten minutes. Add cream and mix well. Switch off heat.
Step 6
Transfer into a serving bowl, drizzle a little cream on top and serve hot.
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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 www.sanjeevkapoor.com 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.
