Lehsuni Kukad

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(Cook with Harish)

Bite size pieces of Kukad (Chicken) marinated with chopped lehsun (garlic) dry chillies, salt and Lemon juice ; cooked with onion and tomatoes, and finished off with green chillies for an extra kick; this is a wonderfully balanced blend of flavours. Simple ingredients, honest plate of food – this is finger-lickin’ good! This is the sort of food that’s a sure shot party hit!

Prep : Time 10 mins
Cook : Time 40 mins
Marination: 30 mins
Total Time: 1 hr 20 mins
Course: Appetizer
Cuisine: Indian
Servings: 4 helping


  • 500 grams Kukad (chicken) small pieces
  • 3 tablespoons Lehsun (garlic) finely chopped
  • 2 medium onions finely chopped
  • 1 small tomato finely chopped
  • 1 tablespoon dry red chillies
  • 2 green chillies fine chopped
  • 1 To 2 Numbers fresh lemon juice
  • salt to taste 
  • 1/2 teaspoon sugar
  • fresh coriander chopped


  • Finely chop onions, tomato, and garlic.
  • Lightly chopped the Lehsun (garlic) Marinate the Kukad (chicken) pieces with the crushed dry chillies, lemon juice, garlic and salt.
  • Mix well, and let it sit for an hour. You can skip the marination, but to get all the great flavours of garlic, you SHOULD marinate.
  • Heat some oil in a thick-bottomed pan Add chopped onions and cook on a medium flame while stirring occasionally.
  • Saute the onions till they are tender and cooked well. When the onions start turning brown, add the chopped tomatoes, and cook further.
  • Cook on a low flame till the onion and tomato mix reach a thick paste like consistency Add salt, sugar, and 3 tablespoons of water.
  • Combine well Switch off when the water start to disappear.
  • Transfer the contents to a bowl.
  • Use the same pan, add a little oil, and braise the marinated chicken on a high flame.
  • Stir occasionally and fry for a couple of minutes. Lower the flame, and cook with the lid closed for about 10 minutes.
  • Open the lid, add the onion-tomato paste back to the pan, mix well, and cook on a low flame.
  • Add salt if required Cook till Kukad (chicken) pieces is evenly coated. Add the chopped green chillies, and a tablespoon of finely chopped fresh coriander.
  • Combine well Cook for a couple of minutes, and switch off.
  • Garnish with coriander leaves or chopped , and serve hot.
  • You can enjoy this Lehsuni Kukad on its own, or with some fragrant rice.
  • Recommendation: For best results, serve 4-5 hours after cooking. This will help the flavours to develop further. Heat it up in a pan just before serving.

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