Garlic Chicken Curry (Lehsuni Murgh) Recipe — Aromatic Indian Dish

Lehsuni Murgh literally means garlic-infused chicken in Hindi. This version produces a rich, thick, mildly spicy and creamy gravy that pairs beautifully with flatbreads or rice.

Quick Look: Garlic Chicken Recipe

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Servings: 4
• Calories: ~325 kcal per serving (approx.)
• Cook Method: Marinate chicken → grind tomato-cashew paste → lightly fry garlic → sauté onion → add chicken and cook in tomato-cashew gravy
• Spice Level: Medium (adjustable)
• Flavor Profile: Garlicky, mildly spicy, slightly tangy
• Difficulty: Easy

Ingredient Notes

This recipe uses a short list of everyday ingredients. Key points:

• Chicken: Boneless breast works well, but thighs or bone-in pieces can be used for deeper flavor.
• Garlic: Use fresh garlic — the amount can be reduced if you prefer a milder taste.
• Yogurt: Fresh plain yogurt (curd) is ideal for marination. If your yogurt is sour, skip the lemon juice in the marinade.
• Chili powder: Kashmiri chili gives vibrant color without much heat; combine with a spicier chili powder if you want more heat.
• Tomatoes: Use ripe, juicy tomatoes for the paste. For very sour tomatoes, reduce or omit lemon in the marinade.
• Cashews: Soaked cashews make the gravy creamy and smooth; almonds can be used as an alternative.
• Dairy: Butter adds richness and cream softens the strong garlic flavor. Coconut milk is an alternative to cream if you prefer.

Step 1: Marinate the chicken in yogurt, red chili powder, (optional) Kashmiri chili, turmeric, coriander powder, roasted cumin powder, salt and lemon juice. Let it rest for at least 30 minutes.

Step 2: Grind chopped tomatoes and soaked cashews into a smooth paste without adding water. Set aside.

Step 3: Over low heat, warm oil and a little butter. Add garlic and gently fry until it turns light golden — avoid browning to prevent bitterness.

Step 4: Remove the lightly fried garlic and butter to a small bowl and keep aside.

Step 5: In the same pan, add a little more oil, then sauté chopped onions with a teaspoon of garlic and some ginger until the onions turn golden.

Step 6: Add the marinated chicken and stir-fry until the color changes. Add ½ cup water, a pinch of Kashmiri chili (optional), cover and cook until the chicken is done. Uncover and cook for a few minutes to evaporate excess moisture.

Step 7: Stir in the tomato-cashew paste, add water to reach your preferred gravy consistency, and season with salt. Cover and simmer for 3–4 minutes.

Step 8: Add chopped green chilies (optional), cream, chopped coriander, garam masala and the reserved fried garlic with butter. Cook for another minute, then remove from heat and serve hot.

Recipe Tips

• Marinate the chicken for 30 minutes to an hour for best flavor.
• Fry garlic on low heat only; high heat burns it and introduces bitterness.
• Stop frying when garlic is light golden — not dark brown.
• Soak cashews for 10 minutes before grinding to achieve a smooth paste.
• Adjust cream and garlic quantities if you want a milder curry.

Yes. Cream mellows the garlic and softens heat, so if you skip it reduce the garlic slightly or use a substitute like coconut milk.

Absolutely. The curry is garlic-forward by design, but you can lower the garlic amount to suit your taste.

Serve with naan, paratha, or steamed rice. Jeera rice is also a great pairing.

Other Indian Chicken Curries to Try

If you try this recipe, please leave a comment and rating—feedback is appreciated.