Ingredients with Measurements:
- 1 kg chicken, cut into pieces
- 2 onions, finely chopped
- 4 tomatoes, chopped
- 1 tablespoon ginger paste
- 1 tablespoon garlic paste
- 2 green chilies, chopped
- 1 teaspoon red chili powder
- 1 teaspoon turmeric powder
- 1 teaspoon cumin powder
- 1 teaspoon coriander powder
- 1 teaspoon garam masala powder
- Salt to taste
- 1/4 cup oil
- Fresh coriander leaves for garnish
Special equipment needed:
- Large skillet or wok
- Wooden spoon or spatula
Step-by-step instructions:
1. Heat oil in a large skillet or wok over medium heat.
2. Add onions and sauté until golden brown.
3. Add ginger and garlic paste, and sauté for 2 minutes.
4. Add chopped tomatoes and cook until they are soft and mushy.
5. Add red chili powder, turmeric powder, cumin powder, coriander powder, garam masala powder, and salt. Mix well.
6. Add chicken pieces and mix well with the masala.
7. Add 1/2 cup of water and cover the skillet with a lid.
8. Cook for 20-25 minutes or until the chicken is fully cooked and the gravy has thickened.
9. Add chopped green chilies and cook for another 2-3 minutes.
10. Garnish with fresh coriander leaves and serve hot.
Time:
Preparation time: 15 minutes
Cooking time: 45 minutes
Temperature:
Medium heat
Serving size:
4-6 servings
Nutritional information:
Calories: 300
Fat: 15g
Carbohydrates: 10g
Protein: 30g
Substitutions for ingredients:
- You can use boneless chicken instead of chicken with bones.
- You can use canned tomatoes instead of fresh tomatoes.
Variations:
- You can add potatoes or bell peppers to the recipe.
- You can make it less spicy by reducing the amount of red chili powder and green chilies.
Tips and tricks:
- Make sure to cook the chicken on medium heat to prevent it from burning.
- You can marinate the chicken with yogurt and spices for a few hours before cooking to make it more tender.
Storage instructions:
- You can store the leftover chicken lahori in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the chicken lahori in a microwave or on a stovetop until it is hot.
Presentation ideas:
- Serve the chicken lahori in a large platter with fresh coriander leaves on top.
Garnishes:
- Fresh coriander leaves
Pairings:
- Serve the chicken lahori with naan bread or rice.
Suggested side dishes:
- Raita (yogurt dip)
- Salad
Troubleshooting advice:
- If the gravy is too thick, add a little more water to thin it out.
- If the chicken is not fully cooked, cook it for a few more minutes until it is fully cooked.
Food safety advice:
- Make sure to wash your hands and all utensils before cooking.
- Make sure to cook the chicken to an internal temperature of 165°F (74°C) to ensure it is safe to eat.
Food history:
- Chicken lahori is a popular Pakistani dish that originated in the city of Lahore.
Flavor profiles:
- Spicy, tangy, and savory
Serving suggestions:
- Serve the chicken lahori as a main course for lunch or dinner.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Pakistani