Lagan Chicken

Name: Lagan Chicken
Prep time: 60 min
Cook time: 35 min
Total time: 95 min
Yield: 5
Cuisine: Indian
Ingredients: 800 g Chicken-in-bone (curry cut pieces); 0.5 cup Oil; 1 medium-sized Onion (finely sliced); 2 tbsp Poppy Seeds; 15 Almonds; 1 tbsp White Sesame (Til); 4 tbsp desiccated Coconut; 1 tbsp Coriander seeds; 2 cup Curd; 1 tsp Red Chilli Powder; Salt (as per taste); 1.5 tbsp Ginger Garlic Paste; 0.33 cup Mustard Oil; 1 tbsp Kashmiri Red Chilli Powder; 2 tbsp Lemon Juice; 1 tsp Garam masala; 1 tbsp Kasuri Methi (dry Fenugreek Leaves) (optional)

by Leena Kohli (@leenakohli)

5.0

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From 4 ratings

Prep Time

1hr

Cook Time

35min

Total Time

1hr 35min

IndianLunchDinnerMeat

Lagan Chicken is a delicious and flavorful chicken curry. It is cooked in a "lagan," a large pot. This recipe combines aromatic spices and ingredients to create a creamy gravy that perfectly complements the tender chicken pieces. The dish is easy to prepare and makes for a satisfying meal that can be enjoyed with roti, naan or rice.

Ingredients

5 Servings

800g
Chicken-in-bone (curry cut pieces)

For Barista (fried onions)

1/2cup
Oil
1
medium-sized Onion (finely sliced)

For Marination

2tbsp
Poppy Seeds
15
Almonds
1tbsp
White Sesame (Til)
4tbsp
desiccated Coconut
1tbsp
Coriander seeds
2cup
Curd
1tsp
Red Chilli Powder
Salt (as per taste)
1 1/2tbsp
Ginger Garlic Paste

For Cooking

1/3cup
Mustard Oil
1tbsp
Kashmiri Red Chilli Powder
2tbsp
Lemon Juice
1tsp
Garam masala
1tbsp
Kasuri Methi (dry Fenugreek Leaves) (optional)

Method

For Barista

Heat oil in a pan on high heat.
Add the sliced onions and fry until golden brown.
Remove the fried onions and set them aside.

For Marination

Wash and pat dry the chicken pieces.
Using a mixer grinder, finely grind poppy seeds, almonds, sesame seeds, desiccated coconut, and coriander seeds until it forms a smooth powder.
Put the chicken pieces in a mixing bowl and add the ground mixture, curd, red chilli powder, salt, ginger and garlic. Mix to combine all the ingredients. Cover the bowl and refrigerate for 1-2 hours.

For Cooking

Heat the mustard oil in an aluminium pot (lagan) or a heavy-bottomed pot until it starts smoking. Switch off the flame and let it cool.
Reheat the oil over medium to high heat. Take out the chicken pieces from the marinade and shake off any excess marinade before adding them to the hot oil. Keep the leftover marinade aside for later use.
Cook the chicken for 7-8 minutes or until the oil leaves the sides of the pot. Stir occasionally.
Add the leftover marinade mixture, kashmiri red chilli powder and slit green chillies. Mix to combine and cook for another 2-3 minutes.
Lower the heat to a simmer, cover the wok, and cook for 20-25 minutes or until the chicken is thoroughly cooked and the gravy thickens.
Add lemon juice, kasuri methi and garam masala and stir for a minute.
Check the seasoning and adjust to taste.
Add the barista (fried onions) to the pot. Cover the pot again and let it simmer for another 5 minutes to allow the flavours to meld together.
Serve hot with roti or naan.

Tips & Tricks

Use bone-in chicken for this recipe, as it adds flavour and tenderness.
Mustard oil is recommended for this recipe as it gives the curry a nice colour and texture, but any other cooking oil (vegetable/canola) can also be used.
You can adjust the consistency of the gravy by adding water.
Adjust the dish's spiciness by adding more or less green chillies or red chilli powder.
The serving size can differ depending on your guests' hunger levels and whether you are serving it as a main dish or as a part of a larger meal.