Lehsuni Murgh

A rich curry with tonnes of garlic. Star of the dining table

I robbed this recipe from a college batchmate’s kitchen. There is a famous dhaba in Mumbai and Lehsuni Murgh is their signature dish. My friend claims that her’s is as good as the dhaba! I have never been to this dhaba but fell in love with this delicately flavored chicken. Every time I serve this at a gathering it becomes talk of the table.

Serves – 4. Time – 30 minutes


  1. Chicken malai tikka(or normal grilled chicken) – 250 gms
  2. Gram flour/Besan – 1 tbspn heaped
  3. Cream – 2-3 tabl spn
  4. Saffron soaked in water – 7-8 strands
  5. Cumin seeds – 1/2 tsp
  6. Turmeric – 1/2 tsp
  7. Kashmiri chili powder – 1/2 tsp + 1/2 tsp
  8. Coriander powder – 1 tblspn
  9. Black cardamom – 1
  10. Onions chopped – 2 medium sized
  11. Garlic chopped – 3 tblspns + 1 tblspn
  12. Dried Fenugreek – 2 tblspn
  13. Oil/Ghee – 1 tblspn
  14. Salt to taste


  1. Heat ghee add cumin, black cardamom(lightly broken) and let them splutter
  2. Next add onions and let them turn light brown
  3. Lower the flame, and add garlic, stirring continuously. Once it turns light brown add fenugreek, chili powder, turmeric, coriander powder and mix well
  4. Next add gram flour and cook till fragrant, keep stirring
  5. Add chicken and mix well
  6. Add hot water and mix well. Next add cream, salt & chopped coriander
  7. Switch of the flame & add saffron water & close the lid immediately
  8. For tadka/baggar, heat ghee/oil in a small pan, add chopped garlic. Switch off the flame once it becomes golden brown. At this stage add chili powder and pour on to the chicken


  1. Chicken should be in the serving dish when putting tadka
  2. Make the tadka right before serving
  3. Goes well with parathas

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