If you are a chicken fan, you probably have your own proper part of butter chicken, chicken korma and hard chicken. But sometimes, the same taste can be repeated.
Indian food is known for its bold flavor and spices, and whether you are in vegetarian or non-veg, there is always something new to try. As a meal, we like to use, right? Eating the same old dishes can make it a little boring, though. If you are a chicken fan, you probably have your own appropriate part of butter chicken, chicken korma and hard chicken. But sometimes, the same taste can be repeated. If you are in the mood to do something new, try Lahsuni Chicken Masala. Infected with garlic, it packs a spicy punch that will fully wow your taste buds. This is the perfect dish for a dinner party or any particular occasion, and trusts me, it won’t take a long time to whip!
Read: Chicken lovers, this boneless chicken recipe will become your new passion
Here is told how you can make Lahsuni Chicken Masala:
1. Mernet chicken
Start by heating some ghee in a pan. Add a tablespoon of chopped garlic and let it roast it lightly. Turn off the heat and put 500 grams of chicken in a bowl. Add roasted garlic, turmeric, red chili powder, coriander powder, kasuri fenugreek and ginger paste. Squeeze in half a lemon juice, mix it all, and marinate it for 20 minutes.
2. Make onion-tomato paste
Heat some oil in a pan, then fry 3 chopped onions and a spoon of garlic. Add 2 chopped tomatoes and cook everything until everything is soft. Make sure that the onion does not burn, and once tomatoes become good and emotional, turn off the heat. Allow it to cool down and mix in a smooth paste.
3. Fry chicken
Heat a teaspoon of oil in a pan and fry your marinated chicken pieces. Once they are cooked slightly, add your onion-tomato paste and stir. Let the chicken cook for a while in the paste, then add some curd. Continue cooking for a few minutes.
4. Prepare special spices
Now, let’s enhance the taste! In a separate pan, fry 1 teaspoon whole coriander, a cinnamon rod, black papercorn and 1 teaspoon of two small cardamom. Grind them in a powder, and cooked with chicken after curd, mix this fresh masala and a pinch of salt in the gravy.
5. Add cream to that rich texture
Once the chicken is fully cooked and the spices are soaked, add a little cream to make the gravy a super-rich. Throw some long chopped green chillies, kasuri fenugreek and fresh coriander leaves, then turn off the heat. Your delicious lahsuni chicken masala is ready to affect!
You can adjust the stability of gravy to your choice, but do not overdo it – too much gravy does not do this dish justice. So, next time you are hosting dinner or just meet with a family, serve some lahsuni chicken masala, and prepare everyone to win!
Happy Cooking!
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