Experience the authentic flavors of Lahore with our delectable Lahori Green Masala Chicken recipe. This traditional dish is a symphony of spices and herbs, bringing together the juiciness of tender chicken pieces with the freshness of mint, coriander, and green chilies. The rich, creamy texture of the yogurt-based marinade, combined with the aromatic spices, creates a dish that's not only a feast for the taste buds but also a visual delight. Perfect for any occasion, this recipe is sure to transport you to the bustling streets of Lahore with every bite. Explore the art of Pakistani cuisine and add a touch of exotic flair to your dinner table with our easy-to-follow Lahori Green Masala Chicken recipe. Dive into the world of flavors with Banglar Rannaghor and discover the best recipes from around the globe.
Ingredients:
4 tbsp cooking oil
1 tbsp ginger paste
1 tbsp garlic paste
1 tsp Kashmiri red chili powder
½ tsp turmeric powder
1½ kg whole chicken, cut into small curry pieces
1½ tsp salt
2 small bay leaves
2 small cinnamon sticks
6-7 green chilies
½ cup mint leaves
1 cup packed coriander leaves
¾ cup plain yogurt
2 tbsp water
½ tsp ground white pepper
1 tsp cumin powder
1 tsp garam masala
2 tsp coriander powder
¼ tsp sugar (to taste)
4-5 green chilies (additional)
½ cup heavy cream or whipping cream
1 tbsp ghee
1 tbsp chopped coriander (for garnish)
Instructions:
Heat 4 tbsp of cooking oil in a pan. Once warm, add 1 tbsp of ginger paste and 1 tbsp of garlic paste. Sauté for 20-30 seconds.
Add 1 tsp of Kashmiri red chili powder and ½ tsp of turmeric powder. Sauté for a bit.
Add 1½ kg of whole chicken cut into small curry pieces. Mix well.
Add 1½ tsp of salt and sauté for 5 minutes over medium-high heat.
Cover and cook for 2 minutes over low heat to release the juices from the chicken.
Add 2 small bay leaves and 2 small cinnamon sticks. Sauté for another 5 minutes over medium-high heat.
In a blender, blend 6-7 green chilies, ½ cup of mint, 1 cup of coriander, ¾ cup of plain yogurt, and 2 tbsp of water. Blend well.
Pour the blended mixture over the chicken and sauté until the oil separates, about 5 minutes over medium heat.
Add ½ tsp of ground white pepper, 1 tsp of cumin, 1 tsp of garam masala, and 2 tsp of coriander powder. Sauté for 5 minutes over medium heat.
Adjust the salt and add ¼ tsp of sugar to taste. Mix well.
Add 4-5 additional green chilies, then cover and cook for 20 minutes over low heat, stirring occasionally.
Add ½ cup of heavy cream or whipping cream and 1 tbsp of ghee. Mix well.
Garnish with 1 tbsp of chopped coriander.
Serve hot with rice or naan.
Enjoy your delicious Lahori Green Masala Chicken!