Prep Time
Cook Time
Total Time
1hr 35min

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.


5 Servings
  • 800g
    Chicken-in-bone (curry cut pieces)

For Barista (fried onions)

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

For Marination

  • 2tbsp
    Poppy Seeds
  • 15
  • 1tbsp
    White Sesame (Til)
  • 4tbsp
    desiccated Coconut
  • 1tbsp
    Coriander seeds
  • 2cup
  • 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)


For Barista

  1. Heat oil in a pan on high heat.

  2. 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.

  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.

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.

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

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

  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.

  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.

  9. 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.

Leena Kohli
Recipe by

Leena Kohli


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