BB&W Recipe Exchange

Indian Cooking: Lasooni Murgh (Garlic Flavored Spicy Chicken)

 Lasooni Murgh (Garlic Flavored Spicy Chicken)

Ready In: 10 Hours 40 Minutes (including marinating time)   Servings: 6

“Chicken is marinated overnight in spiced yogurt, then cooked together with cumin and cream in this traditional Indian dish. It is creamy and full of flavor and should be served over some kind of carb (rice, potatoes, noodles) to absorb and dissimulate the spice.”



1 (8 ounce) container plain yogurt

1 clove garlic, mashed into a paste

2 tablespoons lemon juice

1 1/2 teaspoons masala

2 teaspoons white pepper

5 saffron threads

salt to taste

1 1/2 pounds skinless, boneless chicken, cut in 1-inch pieces

1 tablespoon vegetable oil

1 teaspoon cumin seed

1/4 cup heavy cream




1. Stir together the yogurt, garlic paste, lemon juice, masala, white pepper, and saffron; season to taste with salt. Toss the chicken in the yogurt and marinate in the refrigerator for 10 to 12 hours.

2. Heat the oil in a frying pan over medium-high heat. Toss in the cumin seeds and allow to cook until fragrant, 20 to 30 seconds. Add the chicken and brown in the oil. Discard any remaining marinade. Turn heat to medium-low, cover, and continue cooking until the chicken is cooked through, about 15 minutes. Pour in the cream and heat through. Serve immediately  Serving Suggestion:


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