Easiest Way to Prepare Tasty Lagan chicken gravy

Easiest Way to Prepare Tasty Lagan chicken gravy Delicious, fresh and tasty.

Lagan chicken gravy. Dum ka Murgh is also popularly known as Lagan ka Murgh in Hyderabad which is actually slow cooked marinated chicken in cashew and poppy gravy. The chicken is marinated in curd/yogurt and spices and later slow cooked which gives a rich colour and texture to the gravy. Dum ka Murgh is one of the most favourite chicken dish in my family and I often make when I have guests at home.

Photo: Perzen Patel of Bawi Bride.

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Marinating the chicken and then slow cooking it in the masala does the trick.

You can cook Lagan chicken gravy using 14 ingredients and 9 steps. Here is how you achieve that.

Ingredients of Lagan chicken gravy

1. You need of Chicken legs.

2. You need of large onions.

3. Prepare of tomatoes.

4. Prepare of Curd.

5. You need of Tandoori masala.

6. You need of Kasuri methi dry roasted & crushed.

7. It’s of Oil for cooking.

8. Prepare of Ginger garlic paste.

9. Prepare of Salt.

10. Prepare of Turmeric powder.

11. Prepare of Kashmiri red chilli powder.

12. Prepare of Orange red food color.

13. You need of Coriander leaves for garnishing & lime juice.

14. It’s of homemade Garam masala powder.

If you do not have a lagan to cook this dish in, you can simply use any heavy bottomed pan instead.

Lagan Ka Murgh ~ Slow-cooked Creamy Chicken curry in Aromatic Spices.

The chicken is marinaded in curd/yogurt and spices and later slow cooked which gives a rich color and texture to the gravy.

Dum ka Murgh is one of the most favorite chicken dish in my family and I often make when i have guests at home.

Lagan chicken gravy step by step

1. Wash the chicken & add salt, turmeric powder, ginger garlic paste, dry roasted kasuri methi mix roughly cover it & set in the freezer to marinate it..

2. Now semi fry the chopped onions.

3. Once it is at room temperature then add 1/2 cup curd & make a fine paste.

4. Now make a fine paste of tomato’s also then add in the same oil in which we fried onions.

5. Once the tomato’s gravy is frying add in the other half wisked curd fry well then add the chicken legs stock which was left in marination with splash of water then add some salt, red chilli powder till the oil separates.

6. Besides in add oil in other Kadai or pan then fry the chicken legs till golden all over remove it & set aside.

7. The tomatoes gravy prepared add in the fried chicken legs then cover & cook for 10 minutes further add in the curd & onions paste prepared & stirr a little again cover the lid let it cook for around 10 minutes then add the orange red food colour 2 pinch.

8. Off the burner & uncover the lid taste all spices anything less according to your taste add it of just add the garnishing of coriander leaves, lime juice & Garam masala powder slightly give a stir one the burner & cook for 3-5 minutes on medium burner & the gravy must b thick..

9. Once the oil separates it’s ready to be served with tandoori naan, zeera rice or kaju rice taste is just fantastic. The delicious Lagan chicken is ready…!.

Coat Chicken Pieces properly with gravy, add water, stir and turn heat to low.

Cover with heavy lid and cook for Thirty Minutes.

Check on the cooking Chicken every now and then by stirring occasionally to ensure that nothing sticks to the bottom of the Lagan.

Kasuri Malai Murgh is a rich, creamy chicken curry made with cashew paste and fresh cream & flavoured with fresh ground pepper and dry fenugreek leaves.

Kasuri Malai Murgh comes from Mughal Cuisine and is a perfect side dish with Rumali Roti or Naan.