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...
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 flavorful chicken curry, traditionally cooked in a "lagan," a large, heavy-bottomed pot. If you don’t have a lagan, you can easily make this recipe in any heavy-bottomed pot or a kadhai. Mustard oil is used in this recipe to enhance the dish's taste, colour, and texture. However, you can also use alternative oils like vegetable, canola, or ghee for a richer and more flavorful taste. This recipe skillfully blends spices and ingredients to create a creamy gravy that perfectly complements the tender chicken pieces. It's an easy-to-prepare dish that promises a satisfying meal, ideal for roti, naan, or rice. The term 'Lagan' refers to the large pot traditionally used for cooking, highlighting the communal and celebratory nature of the dish. It's so simple to make that you'll want to prepare it every week, without waiting for special occasions or celebrations.
Preparing and Serving Lagan Chicken:
Preparing Lagan Chicken involves marinating the chicken in a mix of yogurt and spices, which helps tenderize the meat and infuse it with flavours. Slow cooking in a lagan or any suitable heavy-bottomed pot allows the spices to meld beautifully, creating a rich gravy. You can serve this tasty curry with a side of freshly cooked basmati rice, buttery naan, or crispy rotis. Garnishing with fresh cilantro and a squeeze of lemon enhances the flavours further. For full instructions and detailed steps, refer to the recipe below.
History and Origin:
Lagan Chicken gets its name from the traditional cooking vessel called a "lagan", primarily used in Indian and Pakistani cuisines. This dish is particularly famous in the regions of Punjab and Hyderabad, where it is often prepared for special occasions and festivities. Historically, cooking in a lagan helped in evenly cooking large quantities of food, which was perfect for communal feasts. The dish is a celebration of communal eating, often served during weddings and major celebrations.
Nutritional Value:
Lagan Chicken is not only rich in flavour but also offers considerable nutritional benefits. The chicken itself is a great source of lean protein, which is essential for muscle repair and growth. The spices used, such as turmeric, cumin, and coriander, are known for their anti-inflammatory properties and can help boost immunity. The use of yogurt in the gravy provides a good dose of calcium and probiotics, which are beneficial for digestive health.
Culinary Significance and Popularity:
This dish holds a special place in North Indian cooking, especially during the cooler months to warm you up. Its delicious and comforting flavours have made it popular around the world, especially in places with Indian communities. Because it is easy to make and tastes so good, many people love it.
When and Why to Enjoy Lagan Chicken:
Lagan Chicken is particularly enjoyable during winter months, given its warm, spicy nature. It's perfect for family gatherings, festive occasions, or any time you need a comforting meal. Its ease of preparation also makes it a favoured choice for weekend meals or special dinners at home.
Conclusion:
Lagan Chicken is a perfect example of traditional cooking methods meeting the rich tapestry of Indian spices. Easy to make yet rich in flavor and history, this dish is more than just a meal; it’s a cultural experience. Lagan Chicken is a recipe that brings the warmth and generosity of Indian hospitality to your dining table.
Ingredients
- 800gChicken-in-bone (curry cut pieces)
For Barista (fried onions)
- 1/2cupOil
- 1medium-sized Onion (finely sliced)
For Marination
- 2tbspPoppy Seeds
- 15Almonds
- 1tbspWhite Sesame (Til)
- 4tbspdesiccated Coconut
- 1tbspCoriander seeds
- 2cupCurd
- 1tspRed Chilli Powder
- Salt (as per taste)
- 1 1/2tbspGinger Garlic Paste
For Cooking
- 1/3cupMustard Oil
- 1tbspKashmiri Red Chilli Powder
- 2tbspLemon Juice
- 1tspGaram masala
- 1tbspKasuri Methi (dry Fenugreek Leaves) (optional)
How to make Lagan Chicken
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.
FAQS
Can I use a different type of oil instead of mustard oil for Lagan Chicken?
Yes, you can use alternative oils like vegetable oil, canola oil, or ghee for a richer flavor. Mustard oil is traditional, but any heavy oil will work.
How long should I marinate the chicken for the best flavor?
For optimal flavor, marinate the chicken for 1-2 hours. This allows the spices and yogurt to tenderize the meat and infuse it with flavor.
What can I serve with Lagan Chicken?
Lagan Chicken pairs well with freshly cooked basmati rice, buttery naan, or crispy rotis. You can also garnish it with fresh cilantro and a squeeze of lemon for added flavor.
Is it necessary to use a lagan pot for cooking this dish?
While a lagan pot is traditional, you can use any heavy-bottomed pot or kadhai to cook Lagan Chicken. The key is to ensure even cooking and prevent burning.
What are the nutritional benefits of Lagan Chicken?
Lagan Chicken is a good source of lean protein from the chicken, while the spices used offer anti-inflammatory properties. The yogurt in the dish provides calcium and probiotics beneficial for digestive health.
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Leena Kohli
(@leenakohli)
Elevate your confidence through the magic of home cooking with my easy-to-follow recipes 👩🍳✨ Elevate your confidence through the magic of home cooking with my easy-to-follow recipes 👩🍳✨...
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