Murgh Lazeez - By Chef Lallan Kumar

Murgh Lazeez is a popular chicken dish in Indian and Pakistani cuisine. The marinade for Murgh Lazeez often consists of a mixture of yogurt, spices, and herbs. The chicken is usually marinated for a few hours or overnight to allow the flavors to infuse. After marination, the chicken is typically cooked in a combination of ghee (clarified butter) or oil and aromatic spices like cumin, coriander, and cardamom.

The gravy for Murgh Lazeez is usually made with a combination of ingredients such as onions, tomatoes, ginger, garlic, and a blend of spices. Cream or cashew paste is often added to give the gravy a rich and creamy texture. The chicken is then simmered in this flavorful gravy until cooked through and tender.

Nutritional Information:

- Calories: Around 200-300 per serving

- Protein: Approximately 20-30 grams per serving

- Fat: Varies depending on the use of ghee or oil, typically ranging from 10-20 grams per serving

- Carbohydrates: Approximately 5-10 grams per serving

- Fiber: Varies, but typically less than 1 gram per serving

- Sodium: The amount of sodium can vary based on the amount of salt and other seasonings used in the recipe.

Ingredients:

- Chicken, cut into pieces - 500 gm

- Plain yogurt - 100 gm

- Brown onion paste - 150 gm

- Tablespoon cashew paste (optional) - 40 gm

- Fresh cream - 25 ml

- Chopped Onion - 50 gm

- Green chilli - 8 gm

- Ginger-garlic paste - 20 gm

- Red chilli powder - 10 gm

- Turmeric powder - 5 gm

- Cumin powder - 10 gm

- Coriander powder - 10 gm

- Garam masala - 3 gm

- Salt - To taste

- Ghee or oil - 100 ml

- Whole Spices (Clove, Bay leaf, green cardamom, Mace, Black pepper, etc.) - 15 gm

- Rose water/Kewra water - 5 ml

- Saffron - 0.01 gm

- Fresh coriander leaves for garnishing

Method:

1. In a bowl, marinate the chicken with plain yogurt, ginger-garlic paste, red chilli powder, turmeric powder, cumin powder, coriander powder, garam masala, and salt. Keep aside.

2. Marinate the chicken for at least 2 hours or overnight in the refrigerator.

3. Heat ghee or oil in a pan over medium heat. Add the whole spices, chopped onions, sliced green chilli, and sauté until golden brown. Then add ginger/garlic paste and cook for 1 minute.

4. Add brown onion paste and cook for 4 to 5 minutes.

5. Add the marinated chicken (along with the marinade) to the pan and cook for about 10 minutes, stirring occasionally.

6. Add cashew paste to the pan and mix well.

7. Reduce the heat to low, cover the pan, and let the chicken simmer for about 15-20 minutes or until it is cooked through and tender.

8. Add dum with burnt charcoal, ghee, and clove, then cover the pan for 2 minutes.

9. Stir in the fresh cream and cook for another 2-3 minutes.

10. Garnish with fresh coriander leaves before serving.