| Prep Time | 180 minutes |
| Cook Time | 40 minutes |
| Servings |
helping
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Ingredients
Marinade :
- 1/2 cup Curd Thick
- 1/2 tsp Turmeric
- 2 tsps chili powder Red
- 1.5 tbsps Coriander powder
- 2 tbsps Mustard oil
- 1 tsp Lemon juice
- 1 tsp Salt
- 1 tsp Ginger Gralic Paste
Ingredients
Marinade :
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Instructions
- 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.
- In a wok heat oil and add all the whole spices and let them crackle.
- Now add finely chopped or ground onion and saute till raw smell goes off.
- Add ginger garlic paste and fry everything till golden in color.
- Now add the marinaded chicken along with the curd mix and turn the flames high so that the curd leaves water.
- Once the curd starts reducing, turn the flames low and let the chicken cook with lid covered. This may take 20-30 mins.
- Meanwhile take soaked poppy seeds and blanched cashews in a grinder jar and grind to make a smooth and fine paste.
- Once the chicken is slow cooked, add the cashew and poppy paste and mix nicely.
- Adjust salt and add little water to make a thick curry.
- Cover the lid and let the chicken cook for another 7-8 mins.
- 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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