Lasuni Murg (Garlic Chicken)

Excellent recipe by PatnaDaily resident cooking expert Mrs. Ranjana Lal.
Fairly difficult

Lasuni Murg (Garlic Chicken)
Preparation time
Cooking time


For 2 Person(s)


  • 1.25 pound(s) boneless chicken, cleaned and cut in pieces
  • 3 tablespoon(s) ghee
  • 1 cup(s) water
  • 1 cup(s) finely chopped onions
  • 6 teaspoon(s) garlic paste
  • 4 teaspoon(s) ginger paste
  • 3 teaspoon(s) coriander powder
  • 4 teaspoon(s) yogurt
  • 2 teaspoon(s) red chili powder
  • 6 teaspoon(s) badam (almond) paste
  • 1 teaspoon(s) salt, or to taste
  • 0.25 teaspoon(s) jaiphal (nutmeg) powder
  • 0.25 teaspoon(s) javitri powder
  • 0.5 teaspoon(s) black pepper powder
  • 4 teaspoon(s) fried, chopped garlic
  • 1 teaspoon(s) kesar (saffron) mixed with water

Lasuni Murg (Garlic Chicken) Directions

  1. Lightly roast badam and soak in water for a while. Grind into a paste and keep aside.  
  2. Heat ghee in a pan, and fry onions.
  3. Pour in the garlic and ginger paste. Mix well and fry for 5 min.  
  4. Add coriander powder and 4-5 tbsp of water. Continue to stir and fry.  
  5. Mix in yogurt, add the red chili powder, and mix again.
  6. Pour in the badam paste and cook until oil comes out.  
  7. Add the chicken and mix well. Add salt and water, cook for sometime, or until the chicken is well cooked.  
  8. Add jaifal and javitri powder, pepper powder, fried garlic and kesar ghol and mix.  
  9. Garnish with coriander leaves and serve hot.