Chicken Lahori

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Chicken Lahori is a Pakistani curry which originated in Lahore.[1] Served with basmati rice.[1] It is a popular street food in Lahore.[2]

Preparation[edit]

The oil is heated in a large pan or wok and the whole spices are sautéed. Add the onions and cook for 15 minutes, until lightly browned, then add the garlic and ginger and cook for 1 minute. Add the chicken, yogurt, enough stock or water to cover the chicken and the salt.the red chilli powder, ground coriander, ground turmeric, green chillies and tomatoes. Simmer for 20–25 minutes, or until the chicken is piping hot and cooked through, with no sign of pink in the juices when the thickest part is pierced with a skewer. Stir in the fresh coriander and garam masala.[1]

Ingredients[edit]

Vegetable oil,

black cardamom pods,

green cardamom pods,

teaspoon cumin seeds,

bay leaves,

onions, chopped,

ginger-garlic paste (see instructions below on how to make),

tomatoes, chopped,

red chilli powder,

ground coriander,

ground turmeric,

green chillies, chopped,

chicken thighs, skinless and boneless cut into small pieces,

tablespoons plain yogurt,

chicken stock or water,

chopped coriander,

garam masala.[2]

See also[edit]

References[edit]

  1. ^ a b c "Tom Parker Bowles: Chicken lahori". Daily Mail.
  2. ^ a b "Atul Kochhar's Chicken Lahori". The Telegraph.

External links[edit]