Lahori Murg / Murg Lahori / Lahori Chicken

March 04, 2014 Motions and Emotions 2 Comments

Lahori Murg or Murg Lahori or Lahori Chicken is a famous recipe of Pakistan. If I go for dinner in a Mughlai Restaurant I prefer to order Murg Lahori with butter naan or kulcha. This time I tried Lahori Murg at my kitchen and it was delicious. If you are planning  Mughlai dishes for dinner, next day you should work out more to loose extra calories as Mughlai dishes are rich and spicy. However, you must try this dish irrespective of your diet plan.

Lahori Murg / Murg Lahori / Lahori Chicken


Chicken pieces - 500 gm
Onion - 2 cups, chopped
Ginger paste - 2 teaspoon
Garlic paste - 1 teaspoon
Red chilli powder - 1 teaspoon
Garam Masala (whole) - 2 cloves, 1 inch cinnamon stick, 1 green cardamom
Tomato puree / paste - 11/2 cup
Cashew nut paste - 3 teaspoon
Turmeric powder - 2 teaspoon
Coriander powder - 1 teaspoon
Black pepper - 1 teaspoon, crushed
Green Chilli - 3 to 4
Salt to taste
Sugar - 1 teaspoon
Refined oil


Marinate chicken pieces with little salt and turmeric powder for half an hour. Heat oil in a pan and fry onions with little salt and sugar. Once onions turn brown make a paste of it. Now heat oil again and add garam masala and add chicken pieces. Cook chicken pieces in low flame and covering with a lid. After 10 minutes add ginger and garlic paste. Mix them well and add red chilli powder, turmeric powder, coriander powder, crushed pepper and salt. Cook for some time and add tomato paste followed by brown onion paste. Once the gravy leaves oil add cashew paste and green chilli. Add little water to adjust the consistency of the gravy. Cook under low flame covering with lid for 5 minutes. Serve hot with paratha or naan.


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