Lauki is one of those vegetables that not everyone at home gets excited about. But the moment I cook it with chicken, the plates come back empty. The chicken gives the masala a rich, meaty flavour, and the lauki soaks it all up and turns soft and juicy. It is my favourite way to get everyone to eat their sabzi without any complaints.
This is a simple, everyday Pakistani salan: chicken and lauki cooked in a spicy onion and tomato masala with sliced garlic, finished with fresh coriander. It is lighter than a heavy karahi but still full of flavour, and it goes perfectly with hot roti.
Why You’ll Love This Chicken Lauki
- Light and comforting: lauki keeps the curry light and easy to digest.
- Full of flavour: the chicken and masala make even lauki-haters ask for more.
- Everyday ingredients: chicken, lauki, onions, tomatoes and basic masalas.
- One pot and ready in under an hour.
My Tips for the Best Chicken Lauki
- Pick a tender lauki. A young, light green lauki with soft skin and small seeds cooks fastest and tastes sweetest.
- Cut big cubes. Small pieces melt into the gravy; large cubes stay soft but hold their shape, just like in the picture.
- Bhuno the masala first. Cook the tomatoes until the oil separates before adding the lauki, so the curry tastes rich, not watery.
- Go easy on water. Lauki releases a lot of water while cooking. Add extra water only at the end if you want more gravy.
- Sliced garlic adds flavour. Frying a few garlic slices with the onions gives a lovely aroma.
What to Serve with Chicken Lauki
Serve it hot with chapati or plain boiled rice, with a side of kachumber salad or raita. If you love lauki, try my dahi lauki with garlic baghaar. For more homestyle chicken curries, try my sohanjna phool chicken or white chicken karahi, and for a simple vegetable sabzi, my aloo methi gajar matar.
Chicken Lauki (Chicken with Bottle Gourd)
Ingredients
Method
- Heat the oil in a pot and fry the onions until light golden. Add the sliced garlic and fry for a minute until fragrant.
- Add the chicken and ginger garlic paste. Cook on high heat for 5 minutes, stirring, until the chicken changes colour.
- Add the tomatoes, red chilli powder, crushed red chilli, haldi, coriander powder and salt. Bhuno on medium heat for 8–10 minutes until the tomatoes melt and the oil separates.
- Add the lauki cubes and mix well with the masala. Cover and cook on low heat for 15–20 minutes. The lauki releases its own water, so add only a little water if needed.
- When the chicken is tender and the lauki is soft but still holding its shape, adjust the gravy: add a splash of water for more gravy, or cook uncovered to thicken it.
- Sprinkle the garam masala, add the green chillies and fresh coriander, and simmer for 2 more minutes. Serve hot with roti or plain rice.
Notes
Chicken Lauki FAQs
Why did my lauki turn mushy?
It was either cut too small or added too early. Cut the lauki into large cubes and add it after the masala is fully bhuna, then cook covered on low heat only until soft.
Do I need to add water?
Very little. Lauki and chicken both release water as they cook. Add water only at the end if you want a thinner gravy.
Can I use boneless chicken?
Yes, but bone-in chicken gives more flavour to the gravy. If using boneless, reduce the cooking time so the chicken stays tender.
Can I add potatoes?
Yes. Add a few potato cubes along with the lauki; they will cook in the same time.
