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Print Recipe
 DUM KA MURGH | LAGAN KA MURGH
Course side dish
Cuisine hyderabadi
Prep Time 		180 minutes

Cook Time 		40 minutes
Servings
helping
Ingredients
  • 1 Kg Chicken cut into medium pieces
  • 4 Onions Large – finely chopped
  • 1 tsps Ginger paste
  • 1 tsps Garlic paste
  • 1/2 cup Poppy seeds water soaked in
  • 1/2 cup Cashew – blanched
  • 2 – 3 chilies Green
  • 1 cup Oil (adjustable)
  • 2 tbsps Coriander Fresh – chopped
Marinade :
Whole Spices :
Course side dish
Cuisine hyderabadi
Prep Time 180 minutes
Cook Time 40 minutes
Servings
helping
Ingredients
  • 1 Kg Chicken cut into medium pieces
  • 4 Onions Large – finely chopped
  • 1 tsps Ginger paste
  • 1 tsps Garlic paste
  • 1/2 cup Poppy seeds water soaked in
  • 1/2 cup Cashew – blanched
  • 2 – 3 chilies Green
  • 1 cup Oil (adjustable)
  • 2 tbsps Coriander Fresh – chopped
Marinade :
Whole Spices :
Instructions
  1. Wash and strain chicken nicely. In a mixing bowl, add chicken with all the ingredients mentioned under Marinade. Mix well and cling wrap the bowl, refrigerate for 2-3 hours.
  2. In a wok heat oil and add all the whole spices and let them crackle.
  3. Now add finely chopped or ground onion and saute till raw smell goes off.
  4. Add ginger garlic paste and fry everything till golden in color.
  5. Now add the marinaded chicken along with the curd mix and turn the flames high so that the curd leaves water.
  6. Once the curd starts reducing, turn the flames low and let the chicken cook with lid covered. This may take 20-30 mins.
  7. Meanwhile take soaked poppy seeds and blanched cashews in a grinder jar and grind to make a smooth and fine paste.
  8. Once the chicken is slow cooked, add the cashew and poppy paste and mix nicely.
  9. Adjust salt and add little water to make a thick curry.
  10. Cover the lid and let the chicken cook for another 7-8 mins.
  11. Turn off the gas and garnish the Lagan ka Murgh with broken cashew chunks and fresh coriander.
Recipe Notes

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Love : Shaheen

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