Lahori Chicken (Pakistan)
A vibrant street-style Pakistani dish, Lahori Chicken features tender, spiced chicken simmered in a fragrant yogurt-tomato sauce. The warm spices and fresh herbs create layers of flavor, while the garnishes of ginger, chilis, and cilantro add a bright, zesty finish. Perfectly balanced, bold, and aromatic.
Ingredients:
For the Chicken Lahori:
- 5 boneless skinless chicken thighs, quartered
- 1 large onion, diced
- 1 tbsp (14.8ml) grated garlic
- 1 tbsp (14.8ml) grated ginger
- 3 medium Roma tomatoes, diced
- 1 tsp (4.9ml) ground turmeric
- 1 tsp (4.9ml) chili powder
- 1 tsp (4.9ml) ground coriander
- 1 tsp (4.9ml) ground cardamom
- 1 tsp (4.9ml) ground cumin
- ½ tsp (2.5ml) ground cinnamon
- ½ tsp (2.5ml) freshly ground black pepper
- 2 tbsp (29.6ml) ghee
- 1 cup (240ml) plain yogurt
- Salt to taste
For the Toppings:
- 1 inch knob ginger, peeled and cut into matchsticks
- 2 green Thai chilis, thinly sliced
- ½ bunch cilantro, chopped
Method:
Season the chicken generously with salt.
Heat the ghee in a large wok or skillet over medium high heat. Add the onion and cook, stirring occasionally, until the onion has started to brown, about 5 minutes. Add the garlic, ginger, and tomatoes and cook, stirring, for 1 minute. Then add in the chicken, turmeric, chili powder, coriander, cardamom, cumin, cinnamon and black pepper and cook, stirring, for 1 minute more. Pour in 2 cups of water and bring to a boil. Lower the heat to a simmer, cover, and cook for 20 minutes.
Uncover and stir in the yogurt. Let the sauce simmer for another minute, then take off the heat.
Serve topped with ginger matchsticks, sliced green chilis, and chopped cilantro.