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    Punjabi Cuisine
    chicken curry
    Lahori Murg
    Intermediate
    For 4 people

    Lahori Murg: Spiced Chicken Curry with Cashew and Khus Khus


    Lahori Murg is a classic chicken curry from the Punjab region, characterised by tender chicken pieces simmered in a richly spiced, aromatic gravy. The unique combination of roasted whole spices, a luscious cashew-poppy seed paste, and tangy curd creates a beautifully balanced flavour profile. While it takes some effort to build the spice base, the end result is absolutely worth it.

    Ingredients

    • Mustard oil

      3 tbsp

    • Cinnamon

      1 inch stick

    • Green cardamom

      3

    • Cloves

      3

    • Black cardamom

      1

    • Onions (finely chopped)

      2 medium

    • Garlic (finely chopped)

      6 cloves

    • Ginger-garlic paste

      1 tbsp

    • Tomatoes (finely chopped)

      2 medium

    • Sunrise Haldi Powder

      1/2 tsp

    • Sunrise Jeera Powder

      1 tsp

    • Sunrise Dhania Powder

      1 tbsp

    • Sunrise Kashmiri Mirch Powder

      1 tsp

    • Salt

      to taste

    • Curd (yoghurt)

      2 tbsp

    • Chicken curry cut

      800 g

    • Water

      3 cups

    • Dried red chillies

      4

    • Sunrise Kasuri Methi (dried fenugreek leaves)

      2 tbsp

    • For Roasted Masala Mix:

    • Radhuni

      1/2 tsp

    • Sunrise Jeera

      1 tsp

    • Jaiphal (nutmeg)

      1/4 tsp

    • Javitri (mace)

      2 blades

    • For Cashew-Khus Khus Paste:

    • Cashews

      50 g

    • Sunrise Posta (khus khus)

      2 tbsp

    • Water

      50 mL

    Sunrise tip: Soaking the poppy seeds for 30 minutes before grinding helps create a smoother, creamier paste that blends seamlessly into the gravy.

     

    Steps

    Step 1: Roast and grind whole masalas

    Time: 5 minutes

    Heat a tawa or pan on medium. Add radhuni, Sunrise jeera, jaiphal and javitri. Dry roast for 2-3 minutes until fragrant. Remove from heat and let cool. Grind to a fine powder in a dry grinder jar. Set the roasted masala mix aside.

     

    Step 2: Prepare cashew-khus khus paste

    Time: 5 minutes

    Soak the cashews and Sunrise Posta seeds in 50 mL water for 30 minutes. Drain, then blend to a smooth paste, adding a little water if needed. Set aside.

     

    Step 3: Fry the whole garam masalas

    Time: 2 minutes

    Heat mustard oil in a large pan. Add cinnamon, green cardamom, cloves and black cardamom. Sauté for 10 seconds until they crackle and release their aroma.

     

    Step 4: Cook the masala base

    Time: 8 minutes

    To the same pan, add chopped onions, garlic and ginger-garlic paste. Fry on medium heat until the onions turn golden brown. Add chopped tomatoes, Sunrise Haldi Powder, Sunrise Jeera Powder, Sunrise Dhania Powder, Sunrise Kashmiri Mirch Powder, and salt. Cook until the tomatoes soften and oil starts to separate from the masala.

     

    Step 5: Add cashew paste and curd

    Time: 2 minutes

    Stir in 2 tbsp of the prepared cashew-khus khus paste and 2 tbsp curd. Mix well and cook for a minute.

     

    Step 6: Add chicken and simmer

    Time: 25 minutes

    Add the chicken pieces and toss them well in the masala. Pour in 3 cups water and season with salt. Cover and cook on low heat for 20 minutes or until the chicken is tender.

     

    Step 7: Final touches

    Time: 3 minutes

    Remove the lid. Add dried red chillies, 1 tbsp crushed Sunrise Kasuri Methi, and 2 tsp of the prepared roasted masala mix. Mix well. Simmer uncovered on low heat for 5 more minutes. The Lahori Murg is ready.

     

    Step 8: Garnish and serve

    Time: 1 minute

    Garnish with the remaining crushed Sunrise Kasuri Methi. Serve hot with steamed rice, paratha or luchi.

     

    Goes Best With

    • Side Dish: Boondi raita, Kachumber salad

    • Bread: Tandoori roti, Naan, Laccha paratha