Delicious Lahori Chicken Recipe

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Lahori chicken is a simple and delicious curry recipe from pakistani cuisine popular in most of the restaurants all over the world serving Indian, Bangladeshi and Pakistani cuisine. Spicy lahori chicken in prepared with chicken marinated in a curd based spicy mixture, then pan fried and slow cooked in a onion, tomato and almond based spicy gravy/curry. Using almond paste makes the dish protein rich and the curry goes well with white rice, roti and parotta. This recipe is adopted from my friend Jasvinder Singh, a food lover having a facebook page named “The Food Court”. Try this simple and delicious lahori chicken recipe and Enjoy Cooking!!!


Chicken 500 gm

For Marinade

Curd 30 ml
Coriander leaves with stem 1 bunch
Ginger garlic paste 3 tsp
Red chilli powder 1 tsp
Mint leaves 2 sprig
Pepper powder 1 tsp
Salt to taste
Oil 15 ml

For Gravy

Onions 200 gm
Tomatoes 250 gms
Ginger(finely chopped) 1 tsp
Turmeric powder 1 tsp
Red chilli powder 1 tsp
Garam Masala Powder 2 tbsp
Curd/Yoghurt 200 ml
Almond 15 nos
Dry mango powder 1 tsp
Oil 50 ml

For Tempering

Mustard seeds 1 tsp
Coriander seeds 1 tsp
Cumin seeds 1 tsp
Garlic diced 10 cloves
Small onions quartered 3 no
Dry red chilli 1 no
Oil 15 ml


1. Wash and joint chicken. Dry chicken using a paper towel.
2. Add pepper powder and salt. Keep aside for minimum of 15 minutes.
3. Grind coriander leaves, mint leaves, ginger garlic paste and red chilli powder to a paste.
4. Add ground paste, 30 ml curd, 15 ml oil and mix and rub over the chicken well. Marinade for atleast 12 hours.
5. Grind onion and tomato separately to a fine paste.
6. Heat oil in a thick bottomed kadai. Add ground onion and fry in a slow fire till it changes to golden brown colour.
7. Add ground tomato and fry in a medium fire till the oil separates.
8. Soak almonds for 15 minutes, peel skin and ground it to a fine paste.
9. Add chopped ginger, red chilli powder, turmeric powder, salt and curd/yoghurt.Bring to boil.
10. Add almont paste and cover cook in slow fire for 15 to 20 minutes. Add some water if required.
11. Add dry mango powder and keep aside.
12. Heat oil in a pan. Add chicken and fry in a high fire for few minutes.
13. Remove and add to the gravy. Cook in a slow fire another 15 to 20 minutes.
14. Heat oil in a kadai, add garlic and fry till it becomes light brown, add whole red chilli, mustard seeds.
15. Add coriander seeds and cumin seeds once the mustard seeds start to splutter and fry for 2 minutes.
16. Add small onions and fry till tender. Pour it over the gravy.
17. Serve hot with white rice, paratha, roti,etc.