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 essence of spices. It is a popular dish in Hyderabadi cuisine and is often served at weddings and special occasions.
Lagan Chicken is a delicious and...
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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.
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.
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.
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.
What is the best way to marinate chicken for Lagan Chicken?
To marinate chicken for Lagan Chicken, mix yogurt with spices like red chili powder, ginger garlic paste, and salt. Let the chicken sit in this mixture for 1-2 hours in the refrigerator. This process tenderizes the meat and infuses it with rich flavors, making it perfect for slow cooking.
Can I make Lagan Chicken with alternative oils?
Yes, while mustard oil is traditionally used for its distinct flavor, you can substitute it with vegetable oil, canola oil, or ghee. Each alternative will impart a different taste, so choose based on your preference for a richer or lighter flavor.
How should I store leftover Lagan Chicken?
To store leftover Lagan Chicken, let it cool completely, then transfer it to an airtight container. It can be refrigerated for up to 3-4 days. For longer storage, consider freezing it, where it can last for up to 2-3 months. Reheat thoroughly before serving.
What dishes pair well with Lagan Chicken?
Lagan Chicken pairs beautifully with basmati rice, buttery naan, or crispy rotis. You can also serve it with a side of raita or a fresh salad to balance the rich flavors of the curry.
Is Lagan Chicken suitable for a gluten-free diet?
Yes, Lagan Chicken is naturally gluten-free as it primarily consists of chicken, spices, and yogurt. Just ensure that any bread or side dishes served with it, like naan or roti, are also gluten-free if you are catering to gluten-sensitive individuals.
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