Lahori Chicken

25-30 minutes
Prep: 5 minutes | Cook: 20-25 minutes | Servings: 2


For Marination

Small Hole Chicken, (with skin cut into medium size pieces)

Salt to taste


For Gravy

1 tbsp Oil

½ inch Cinnamon stick

1 Bay leaf

2 Cloves

2-4 Black peppercorns

2 Green cardamom

2 medium size Onion, chopped

2 tbsp Ghee

1 tbsp Ginger Garlic paste

2 tbsp Coriander powder

1 tbsp Degi red chilli powder

1 tsp Turmeric powder

¼ cup Water

1 cup Tomato puree

2-3 tbsp Curd, beaten


For Garnish

Ginger, julienne

Green chilli, julienne

Coriander sprig



For Marinating

  • In a bowl add chicken pieces with skin, salt and mix it properly then keep aside for further use.


For Gravy

  • In a kadai heat oil then add cinnamon sticks, bay leaf, cloves, black pepper cons, green cardamom, onion and saute until light brown.
  • Now add the marinated chicken and saute until light golden brown then add ghee, ginger-garlic paste, coriander powder, degi red chilli powder, turmeric powder and saute for a minute then add some water.
  • Now cover and cook the chicken at least 70% then add the tomato puree saute for a minute then again cover and cook until the oil starts coming out.
  • Remove the lid, stir it once and add curd saute for a minute then again cover and cook until the oil starts separating out.
  • Remove the lid and mix everything properly then serve hot in a serving bowl and garnish with ginger julienned, green chilli julienned, coriander leaves.