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Lagan Chicken recipe

Lagan Chicken

by Leena Kohli (@leenakohli)
5.0
From 5 ratings
Prep Time
1hr
Cook Time
35min
Total Time
1hr 35min
IndianLunchDinnerMeat

Lagan Ka Murgh is a traditional Indian chicken dish cooked in a rich and aromatic gravy. The chicken is marinated in a blend of spices, yogurt, and lemon juice, and then slow-cooked to perfection. This dish is known for its tender and flavorful chicken, with the gravy infused with the...

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)

How to make Lagan Chicken

For Barista

  1. Heat oil in a pan on high heat.

  2. Add the sliced onions and fry until golden brown.

    Step 1.1: Add the sliced onions and fry until golden brown

  3. Remove the fried onions and set them aside.

For Marination

  1. Wash and pat dry the chicken pieces.

  2. Using a mixer grinder, finely grind poppy seeds, almonds, sesame seeds, desiccated coconut, and coriander seeds until it forms a smooth powder.

    Step 2.1: Using a mixer grinder, finely grind poppy seeds, almonds, sesame seeds, desiccated coconut, and coriander seeds until it forms a smooth powder
    Step 2.2: Using a mixer grinder, finely grind poppy seeds, almonds, sesame seeds, desiccated coconut, and coriander seeds until it forms a smooth powder

  3. 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.

    Step 2.1: Put the chicken pieces in a mixing bowl and add the ground mixture, curd, red chilli powder, salt, ginger and garlic
    Step 2.2: Put the chicken pieces in a mixing bowl and add the ground mixture, curd, red chilli powder, salt, ginger and garlic
    Step 2.3: Put the chicken pieces in a mixing bowl and add the ground mixture, curd, red chilli powder, salt, ginger and garlic
    Step 2.4: Put the chicken pieces in a mixing bowl and add the ground mixture, curd, red chilli powder, salt, ginger and garlic

For Cooking

  1. 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.

  2. 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.

    Step 3.1: Reheat the oil over medium to high heat

  3. Cook the chicken for 7-8 minutes or until the oil leaves the sides of the pot. Stir occasionally.

    Step 3.1: Cook the chicken for 7-8 minutes or until the oil leaves the sides of the pot

  4. Add the leftover marinade mixture, kashmiri red chilli powder and slit green chillies. Mix to combine and cook for another 2-3 minutes.

    Step 3.1: Add the leftover marinade mixture, kashmiri red chilli powder and slit green chillies
    Step 3.2: Add the leftover marinade mixture, kashmiri red chilli powder and slit green chillies
    Step 3.3: Add the leftover marinade mixture, kashmiri red chilli powder and slit green chillies

  5. 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.

  6. Add lemon juice, kasuri methi and garam masala and stir for a minute.

    Step 3.1: Add lemon juice, kasuri methi and garam masala and stir for a minute
    Step 3.2: Add lemon juice, kasuri methi and garam masala and stir for a minute

  7. Check the seasoning and adjust to taste.

  8. 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.

    Step 3.1: Add the barista (fried onions) to the pot
    Step 3.2: Add the barista (fried onions) to the pot

  9. Serve hot with roti or naan.

    Step 3.1: Serve hot with roti or naan

Tips & Tricks

  1. Use bone-in chicken for this recipe, as it adds flavour and tenderness.

  2. 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.

  3. You can adjust the consistency of the gravy by adding water.

  4. Adjust the dish's spiciness by adding more or less green chillies or red chilli powder.

  5. 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.

Reviews

5.0
From 5 ratings
a

alejandrosaid

w

wafflewizard

j

jin73

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Recipe by

Leena Kohli

(@leenakohli)

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