Winter Special: How to make Lehsuni Chicken Curry for lunch

The drop in temperature calls for something warm to keep the body active and energized. And one of the best ways is to add garlic to your meal. So, if you are a chicken lover, then this Lehsuni Chicken Curry can be an apt choice for the season. Use of garlic will help improve blood flow, keeping the body warm and enhancing overall circulation, which will be helpful in cold weather. This chicken dish uses pan-fried garlic chunks, which adds the right kick to the curry and makes it pair well with rice and roti too. Scroll down to read the recipe.

400 grams, 4 tsp curd, ½ tsp red chili powder, 1 tsp Kashmiri red chili powder, 2 tsp coriander powder, ½ tsp cumin powder, ¼ tsp turmeric powder, salt to taste, ½ tsp lemon juice, 4 tomatoes, 6-7 cashews, 2 tsp oil, 1 tbsp butter,4 tsp garlic, 3 onions, ½ tsp ginger paste, 2 green chilies, ¼ cup cream, 2 tsp coriander leaves, and 1 tsp garam masala powder

First of all, peel, wash and chop the veggies and set them aside.

In a mixing bowl, marinate the chicken with yogurt, red chili powder, Kashmiri red chili powder, turmeric powder, coriander powder, roasted cumin powder, salt & lemon juice.

Grind tomato & cashews to make a smooth paste and set it aside too.

Heat a pan, add oil and butter. Add garlic and ginger and stir fry until they turn slightly golden.

Add onion & saute well. Add the marinated chicken and stir-fry for 10-15 minutes.

Add salt and mix well. Add water, cover & cook until the chicken is cooked completely.

Next, add the paste and garam masala. Mix well and cook for 5-7 minutes.

Garnish with green chilies, cream, coriander leaves. Serve hot with rice, naan or rumali roti.

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