There’s something magical about the aroma of garlic sizzling in my kitchen. Whenever my family craves comfort with a kick of spice, Garlic Chicken Curry is on the menu. This North Indian favorite – also known as Lehsuni Murgh in Hindi (with lehsun meaning garlic and murgh meaning chicken) – has been a staple in our home. My dad always said there’s no such thing as “too much garlic,” and this dish proves it true. Rich, aromatic, and slightly spicy, each bite of tender chicken is infused with bold garlic flavor to satisfy any garlic lover’s craving.
Despite its complex taste, this curry is surprisingly simple and practical to make. It uses everyday pantry staples – think fresh garlic, yogurt, onions, and a few warm spices – so I can whip it up even when I haven’t planned ahead. The secret lies in a quick marinade that tenderizes the chicken and layers in flavor. I often marinate the chicken in yogurt, garlic, and spices a few hours before (or even the night before) so that by dinnertime, the meat is ultra-flavorful and succulent. As it simmers, the kitchen fills with an irresistible garlicky aroma that draws everyone to the stove, eagerly awaiting dinner. This curry has that hearty, one-pot charm – comforting enough for a cozy evening yet easy enough for a weeknight meal. So, let’s get cooking!
Garlic Chicken Curry (Lehsuni Murgh) garnished with golden fried garlic chips and fresh cilantro. This North Indian dish is perfect for garlic lovers, and it’s often served with lemon wedges for a pop of freshness. Notice the rich, thick gravy coating the chicken pieces, indicating the robust flavors infused by the slow simmer.
Ingredients
Chicken: 500 g (about 1 lb), cut into curry-sized pieces. Bone-in pieces yield the best flavor (but boneless works for convenience).
Yogurt (Dahi/Curd): ½ cup, plain (for marinating the chicken).
Garlic: 12 cloves, divided – use about 6 cloves minced or grated for the marinade, and slice the remaining cloves for cooking. (Yes, it’s a garlic-packed recipe!)
Ginger: 1-inch piece, grated (about 1 tablespoon, for the marinade).
Onions: 2 medium, finely chopped.
Green Chilies: 2, slit lengthwise (optional, adjust for spice preference).
Turmeric Powder: ½ teaspoon.
Red Chili Powder: 1 teaspoon (use Kashmiri chili powder for a milder heat and bright color, or adjust to your taste).
Cumin Powder: 1 teaspoon.
Coriander Powder: 2 teaspoons.
Garam Masala: 1 teaspoon (aromatic Indian spice blend, added at the end).
Salt: to taste (about 1 teaspoon for the marinade, plus more to adjust later).
Oil or Ghee: 2 tablespoons (vegetable or sunflower oil works well; for extra authenticity, use mustard oil or ghee).
Fresh Cilantro: a handful of cilantro leaves, chopped (for garnish).
Lemon: 1 lemon, cut into wedges (to squeeze on top when serving, optional).
Instructions
1. Marinate the Chicken: In a large bowl, combine the chicken pieces with yogurt, the minced garlic (reserve the sliced garlic for later), grated ginger, turmeric, ½ teaspoon of chili powder (if you like some heat in the marinade), and about 1 teaspoon of salt. Mix everything well so the chicken is thoroughly coated. Cover and let it marinate for at least 30 minutes (if you have time, marinate for 2-4 hours or overnight for deeper flavor and extra tenderness). This step helps infuse the chicken with garlic and spice, making it super juicy and flavorful.
2. Prepare to Cook: When you’re ready to cook, heat the oil in a heavy-bottomed pot or deep pan over medium heat. Tip: Add the sliced garlic to the cold oil before the oil gets hot, then heat them together – this way the garlic slowly releases its flavor without burning. Sauté the garlic slices, stirring frequently, until they turn golden brown and crispy. (Keep a close eye; garlic can go from golden to burnt quickly!) Use a slotted spoon to remove a few of these fried garlic slices and set them aside on paper towel – we’ll use them later as a crunchy garnish for our curry. Leave the rest of the garlic in the pan for the next step.
3. Sauté Onions & Spices: In the same pan with the remaining garlic-infused oil, add the chopped onions and the slit green chilies. Sauté this mixture on medium heat for about 8-10 minutes, stirring occasionally, until the onions turn soft and golden-brown. The golden onions will give a natural sweetness and depth to the curry. If the spices from the marinade or garlic bits start sticking to the bottom, you can sprinkle a tablespoon of water to deglaze and prevent burning. Once the onions are browned, add the cumin powder and coriander powder (and the remaining ½ teaspoon of red chili powder, if you like a spicier curry). Toast these spices with the onions for just a minute, stirring constantly – this awakens their aroma. (Enjoy that whiff of spice in the air!)
4. Cook the Chicken: Increase to medium-high heat and add the marinated chicken (along with all the yogurt marinade) into the pan. The pan will sizzle as the chicken hits the hot oil and onions. Stir well to combine, coating the chicken in the onion, garlic, and spice mixture. Cook for about 5-7 minutes, stirring occasionally, until the chicken is no longer pink on the outside and starts to brown slightly. This quick sear locks in the juices and gives a nice color.
5. Simmer with Gravy: Add about 1 cup of hot water to the pan to create a gravy (use more or less water depending on how thick or thin you want the curry). Scrape the bottom of the pan with your spoon to deglaze any flavorful browned bits into the sauce. Once it comes to a gentle boil, reduce the heat to low, cover the pan with a lid, and let the chicken simmer. Cook for about 15-20 minutes on low heat until the chicken is fully cooked and tender. (If using bone-in chicken, aim for the higher end of that range – around 20 minutes – whereas boneless pieces may cook through in about 15 minutes.) Stir occasionally to prevent sticking. You’ll see the oil start to separate on the edges of the gravy when it’s done, and the chicken should be fork-tender.
6. Adjust Consistency: After 15-20 minutes, check the curry’s consistency and seasoning. If it looks too thin for your liking, cook it uncovered for a few more minutes on medium heat to let some liquid evaporate and thicken the gravy. If it’s too thick or you prefer more sauce, you can add a splash of hot water and simmer for another minute. Taste and add more salt if needed. (Optional: for a touch of extra richness, you could stir in 2 tablespoons of heavy cream at this stage, but this curry is traditionally made without cream.)
7. Finish with Aromatics: Turn off the heat and sprinkle garam masala over the curry. (You can also crush in a pinch of dried fenugreek leaves (kasuri methi) at this point for an added layer of North Indian aroma, if you have it.) Gently stir the curry so the garam masala is mixed in. Finally, add the chopped fresh cilantro and the reserved fried garlic slices from earlier, scattering them on top as a garnish. The fresh cilantro and crispy garlic on top make the curry look and taste irresistible!
8. Serve: Let the Garlic Chicken Curry rest for 5 minutes with the lid on (off the heat) – this brief rest helps all the flavors settle and marry together. Serve it hot in a bowl, and enjoy the wafting fragrance as you lift the lid. Enjoy! (Be prepared for everyone to ask for seconds!)
Serving Suggestions & Customizations
Garlic Chicken Curry served with flaky, buttery parathas (layered flatbread). A simple salad of sliced onions, cucumbers, and lemon on the side adds a refreshing crunch.
In North India, it’s common to enjoy this curry with warm flatbreads, but it’s equally delightful spooned over rice. Here are some serving ideas and customization tips to make this garlic chicken curry just right for you:
Serving – Breads or Rice: For a drier, thicker curry (reduce the gravy as noted), pair the garlic chicken with Indian breads like naan, parathas, or roti. The bread can be used to scoop up the flavorful pieces and sauce. If you prefer a more soupy curry with extra gravy, keep it a bit fluid and ladle it over steamed basmati rice. The rice will soak up all that garlicky goodness!
Garlic Intensity: This dish is already loaded with garlic, but true garlic enthusiasts can absolutely add more. Toss in a few extra cloves (either crushed into the gravy or sliced and fried) if you can’t get enough of that garlic flavor. On the other hand, if you want to tone it down, you can use slightly fewer cloves than called for – the curry will still be tasty, just a touch milder on the garlic.
Spice Level: Adjust the heat to your liking. The recipe as given is moderately spicy (thanks to the chili powder and green chilies). For a milder version, skip the green chilies and use half the amount of chili powder (or choose a mild paprika/Kashmiri chili for color). If you love heat, you can add an extra green chili or a pinch of cayenne. Remember, you can also remove the seeds from the green chilies to reduce their heat while still getting that flavor.
Richer or Creamier Curry: For a special occasion or if you prefer a creamier curry, you can enrich the gravy by stirring in a spoonful of cream or thick coconut milk at the end of cooking. This will give a slightly creamier, restaurant-style finish (though it’s not traditional for Lehsuni Murgh). Another way to add richness is blending a few cashews into the yogurt marinade (creating a creamy cashew-garlic paste) – this will thicken the sauce and add a mild sweetness. These tweaks are entirely optional but can be fun to experiment with.
Authentic Touch: For an extra authentic North Indian flavor, try cooking with mustard oil instead of regular vegetable oil. Mustard oil has a pungent aroma that mellows as you cook and adds depth to the curry. (If using mustard oil, be sure to heat it until it just starts to smoke before adding other ingredients – this step removes its raw sharpness.) Many traditional recipes swear by mustard oil for its unique flavor. If you don’t have it, using ghee (clarified butter) or any neutral oil is perfectly fine – your curry will still turn out delicious.
Enjoy your Garlic Chicken Curry! Serve it hot, garnish with more fresh cilantro and a squeeze of lemon juice on top for brightness. Don’t forget to include those crispy fried garlic chips as a topping – they’re little bursts of flavor in each bite. This hearty North Indian garlic chicken is sure to fill your kitchen with wonderful aromas and bring a satisfied smile to everyone at the table. Happy cooking and happy eating!
The Pinch of Masala 