Hyderabadi Lagan Ka Murgh
Hyderabadi Lagan Ka Murgh has been on my mind for the past few days and today i had a burning restlessness, almost to the point of anxiousness, within me to make up this seriously awesome Chicken Curry recipe. I was yearning for some real fine dining and this lovely Hyderabadi Chicken Recipe just had to be made! Making and eating this legendary dish brought me immense joy and satisfaction! I love it when a good Chicken Recipe comes together!
A dish which is made in most kitchens in Hyderabad, Lagan Ka Murgh is also known as Hyderabadi Dum Ka Murgh. This recipe is best enjoyed with Indian breads such as Naan or Rumali Roti. A Lagan is basically a flat cooking pot with a thick base. The walls of the pot are low and straight which aid in quick evaporation. I have made some pretty awesome meat recipes in my Lagan. Happy memories!
This particular grand Indian Dinner Recipe is marinated in spices and curd and then cooked over low heat with the unique combination of Dried Coconut, Chironji Seeds and traditional Indian spices. It’s rich with a smooth gravy and tremendously aromatic!
Here’s a very authentic version of a super popular Indian Chicken Recipe called Lagan Ka Murgh:
Ingredients for Four Servings:
Chicken – 500 Grams Cut into medium Sized Pieces
Cashew Nuts – 10 Large Whole Roasted Lightly
Dried Coconut – 3 Inch by 2 inch Piece Roasted Lightly
Chironji Seed – 1 1/2 Tablespoons Roasted Lightly
Poppy Seeds – 1/2 Teaspoon Soaked in Water
Tomatoes – 3 Medium Pureed
Onions – 2 Large Sliced Finely
Ginger – 1 1/2 inch Piece Ground to a Fine Paste
Garlic – 8 Cloves Ground to a Fine Paste
Green Chillies – 3 Medium Ground to a Coarse Paste
Kashmiri Chilli Powder – 3 Tablespoons
Cumin Seeds – 1/2 Teaspoon Lightly Roasted and Ground into Fine Powder
Cloves – 6 Ground into Fine Powder
Green Cardamom – 4 Ground into Fine Powder
Big Cardamom – 2 Ground into Fine Powder
Mace – 1/2 inch Piece Ground into Fine Powder
Cinnamon – 1 inch Piece Ground into Fine Powder
Black Pepper Corns – 1/2 Teaspoon Ground into Fine Powder
Salt – To Taste
Ghee – 4 Tablespoons
Fresh Coriander – 2 Tablespoons Finely Chopped
Fresh Mint – 1 Tablespoon Cup Finely Chopped
Water – 1/2 Cup
For the Marinade:
Thick Curd – 2 Heaped Tablespoons
Lemon Juice – 1 Teaspoon
Salt – To taste
Kashmiri Chilli Powder – 1 Heaped Tablespoon
Ginger and Garlic Paste – 1 Teaspoon
Prep Work for Lagan Ka Murgh:
First marinade of the Chicken – Add the Lemon Juice, Salt and Kashmiri Chilli Powder. Mix well and set aside for 15 minutes.
Second marinade of the Chicken – Add the Curd, Ginger and Garlic Paste, mix well and keep aside or in refrigerator for 2 hours.
Make a fine Paste of the Cashew Nuts, Chironji Nuts, Poppy Seeds and Dried Coconut.
Powder the whole spices and puree the fresh Tomatoes and slice the Onions. Make a fine paste of the Ginger and Garlic. Coarsely Grind the Green Chillies and finely chop the Coriander and Mint Leaves.
Let’s Get Cooking:
In your Lagan heat up the Ghee and fry the Sliced Onions till golden brown on medium heat.
Add the Ginger Garlic Paste and sautée on medium low heat till Ghee separates.
Add the Poppy Seed, Cashew Nut, Chironji and Dried Coconut Paste and stir well.
Add the Fresh Tomato Puree and Coarsely Ground Green Chillies. Stir occasionally and cook till everything is the Lagan looks properly mixed.
Add Powdered Spices and Kashmiri Chilli Powder. Keep heat on medium all this while. Stir occasionally.
Add Chicken Pieces along with Marinade and stir. Add Salt now as per your preference. Coat Chicken Pieces properly with gravy, add water, stir and turn heat to low.
Cover with heavy lid and cook for Thirty Minutes. Check on the cooking Chicken every now and then by stirring occasionally to ensure that nothing sticks to the bottom of the Lagan. Check seasoning and add more water if gravy is sticking to bottom of the Lagan.
Now let me teach you a super useful and top secret trick which no one is going to teach you ever! All restaurants do this! After Twenty Minutes of cooking, check the Chicken pieces. If a fork slides into the meat easily, remove the Chicken Pieces from the Lagan and set aside on a plate. If the meat still feels tough, cover and cook for 5 minutes more and then do this:
Turn the heat up high and stir continuously. Evaporate most of the water till you get a thick and pasty gravy and the Ghee has completely separated from the gravy. Turn the heat down to low again and add the Chicken Pieces. Coat thoroughly with the gravy and leave to simmer lightly for 5 minutes. This way the Chicken does not get over-cooked and does not break up with all the stirring!
Turn off heat after 5 minutes of light simmering and add chopped Coriander and Mint leaves. Stir gently.
There you have it! One of the most famous and delicious Indian Party Food Recipes have been created right in your kitchen! It’s really that easy to make restaurant like food at home! You are now officially a Home Cook Superstar! You’re creating happy memories too!
I hope that you enjoyed making this recipe as much as what i did! I look forward to your comments and feedback as they mean a lot to me! Do share this recipe on Facebook, Twitter and Google+.