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Indian Garlic Chicken Recipe

Indian Garlic Chicken
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A flavorful and aromatic Indian dish, Indian Garlic Chicken (Lehsuni Murgh) is perfect for garlic lovers. This curry combines tender chicken with bold spices, creamy yogurt, and plenty of fresh garlic. It’s a crowd-pleaser that pairs beautifully with rice, naan, or parathas and can be customized to suit your spice preference. Simple ingredients, easy steps, and a big dose of flavor make this dish a go-to for any occasion.

Ingredients

Scale

For Marination:

  • 1.5 lbs chicken (preferably skinless, bone-in)
  • 10 garlic cloves, grated or crushed
  • 1-inch piece of fresh ginger, grated or crushed
  • ½ cup thick plain yogurt (unsweetened)
  • 1 teaspoon turmeric powder
  • 1 teaspoon salt

For Cooking:

  • 2 tablespoons vegetable oil (or mustard oil for extra flavor)
  • 5 garlic cloves, thinly sliced
  • 1 green chili, finely chopped (optional)
  • 1 medium red onion, thinly sliced
  • ½ teaspoon sugar
  • Spices:
  • 1 teaspoon cumin powder
  • ½ teaspoon coriander powder
  • ½ teaspoon chili powder (adjust to taste)
  • ½ cup water (adjust for desired gravy consistency)

For Garnish:

  • ¼ cup fresh cilantro, finely chopped
  • ½ teaspoon garam masala powder

Optional Ingredients/Alterations:

  • Milder Version: Use Kashmiri chili powder for vibrant color without extra heat.
  • Dairy-Free Alternative: Replace yogurt with coconut milk for marination.

Instructions

Step 1: Marinate the Chicken

  1. In a large mixing bowl, combine chicken pieces with yogurt, grated garlic, ginger, turmeric powder, and salt.
  2. Massage the marinade into the chicken until fully coated.
  3. Cover and refrigerate for at least 4 hours (overnight for deeper flavor).

Pro Tip: Score the chicken with shallow cuts for better marinade absorption.

Step 2: Prepare Aromatics

  1. Heat the oil in a heavy-bottomed pan over medium heat.
  2. Add the sliced garlic and green chili to the cold oil. Let it heat gradually for even browning.
  3. Fry until the garlic turns golden and crispy. Remove a few slices for garnish and set aside.

Visual Cue: The garlic slices should look golden and crisp but not burnt, as burnt garlic tastes bitter.

Step 3: Build the Curry Base

  1. Add the sliced onions to the pan, along with sugar, and stir well.
  2. Toss in cumin, coriander, turmeric, and chili powders. Stir and cook until the onions are soft and golden (about 3–4 minutes).

Pro Tip: Stir frequently to prevent sticking and ensure the spices cook evenly.

Step 4: Cook the Chicken

  1. Add the marinated chicken to the pan. Stir to mix the chicken with the onion-spice mixture.
  2. Cover and cook over medium heat for 10 minutes. The chicken will release its juices during cooking.
  3. Add water as needed for a gravy-like consistency and continue cooking for another 10–15 minutes, until the chicken is fully cooked and tender.

Common Mistake to Avoid: Don’t skip covering the pan during cooking—it helps retain moisture and intensifies the flavors.

Step 5: Garnish and Serve

  1. Taste the curry and adjust the salt, if needed.
  2. Sprinkle garam masala and fresh cilantro over the curry. Stir gently to combine.
  3. Garnish with the reserved crispy garlic slices for added flavor and presentation.

Pro Tip: Let the curry rest covered for a few minutes before serving to allow the flavors to meld.

Notes

Serving Suggestions

  • Serve hot with steamed basmati rice, buttery naan, or flaky parathas.
  • Pair with a side of cooling cucumber raita or tangy pickled onions to balance the bold flavors.

Storage & Reheating

  • Refrigeration: Store in an airtight container in the fridge for up to 3 days.
  • Reheating: Warm gently on the stovetop over low heat. Add a splash of water if the gravy thickens too much.
  • Freezing: Freeze without the cilantro garnish. Thaw in the fridge overnight before reheating.

Find it online: https://indianrecipe.info/indian-garlic-chicken/