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Simple Lahori Chicken Curry
Serves 4 Prep 20 min Cook 53 min Total 1 hr 13 min Type Meal Origin Indian

Simple Lahori Chicken Curry

A simple Lahori chicken curry: bone-in chicken in a tomato-and-onion gravy with ginger, garlic, green chilli and garam masala.

Serves 4 Prep 20 minutes Cook 53 minutes Units Rate

Overview

A traditional Lahori-style chicken curry built on a base of caramelised onions, tomatoes, and whole spices bloomed in oil. Yoghurt is added gradually to prevent splitting, creating a rich, silky sauce. Finished with fresh coriander and lemon juice, this is a deeply flavourful North Indian classic.

Ingredients

Chicken & Marinade

  • 1 whole chicken (about 1.8 kg), cut into 8-10 pieces, skin removed
  • ¾ tsp turmeric, divided
  • ½ tsp cayenne pepper, divided
  • Salt, to taste

Sauce

  • 1 ½ medium onions, roughly diced (about 225 g)
  • 5 garlic cloves
  • 5 cm fresh ginger, peeled and halved crosswise
  • 45 ml canola oil, divided
  • 5 cm cinnamon stick
  • 12 green cardamom pods
  • 9 whole cloves
  • 9 black peppercorns
  • 2 tomatoes (large), chopped (about 300 g)
  • 30 ml tomato paste
  • 60 ml plain yogurt, whisked smooth
  • 240 ml water

To Finish

  • 30 g fresh coriander, chopped
  • 1 lemon (about 30 ml, juice)

Method

Stage 1 - Marinate the Chicken

  1. In a bowl, combine the chicken with ½ tsp turmeric, ½ tsp cayenne, and ½ tsp salt.
  2. Mix well and set aside.

Stage 2 - Prepare Aromatics

  1. Finely mince the onions, garlic, and ginger in a food processor. Set aside.

Stage 3 - Bloom the Spices

  1. Heat 30 ml oil in a large casserole over medium-high heat.
  2. Add the cinnamon stick, cardamom pods, cloves, and peppercorns.
  3. Cook, stirring, until fragrant (1-2 minutes).

Stage 4 - Cook the Onions

  1. Add the minced onion mixture and 5 g salt.
  2. Cook, stirring often, until onions brown around the edges (10-15 minutes).
  3. Remove and discard the cinnamon stick.

Stage 5 - Build the Sauce

  1. Stir in the remaining ¼ tsp turmeric and ¼ tsp cayenne.
  2. Add tomatoes and tomato paste; cook 5 minutes.
  3. Blend until smooth and set aside.

Stage 6 - Cook the Chicken

  1. Heat the remaining 15 ml oil in the same pan over medium-high heat.
  2. Add the chicken and cook, stirring, for 2 minutes.

Stage 7 - Add Yogurt

  1. Add yogurt 1 tablespoon at a time, stirring well after each addition.
  2. Cook for 2 minutes to evaporate excess moisture.

Stage 8 - Simmer

  1. Add the blended tomato mixture and bring to a boil.
  2. Stir in the water, return to a boil, then reduce heat.
  3. Simmer partially covered until chicken is cooked through, about 30 minutes.
  4. Stir and scrape the bottom every 5-8 minutes.

Stage 9 - Finish

  1. Uncover and cook 5 more minutes to thicken the sauce.
  2. Stir in coriander and lemon juice.
  3. Adjust salt to taste.

Notes

  • Yogurt addition: Add yogurt one tablespoon at a time to prevent the sauce from splitting; this is the key technique in Lahori cooking.
  • Blending: Blending the tomato and onion mixture creates a smooth, restaurant-style sauce; skip for a more rustic texture.
  • Whole spices: Remove the cinnamon stick before blending; the cardamom, cloves, and peppercorns will be blended into the sauce.
  • Colour: The dish should be a deep, warm reddish-brown from the caramelised onions and tomatoes.

Serving

Serve with: Steamed basmati rice, naan, or roti. Accompany with cucumber raita and pickled onions. Garnish with: Fresh coriander and a wedge of lemon.

Storage

  • Keeps 3-4 days refrigerated in a sealed container
  • Freezes well up to 2 months
  • Reheat gently on the stovetop, adding a splash of water if the sauce thickens

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