A classic Hyderabadi delicacy where tender chicken is slow-cooked in a sealed pot with a rich, nutty gravy made from cashews, almonds, and fried onions. This aromatic, creamy curry is perfect for special occasions.
Soft, fluffy, and pillowy Indian flatbread, traditionally cooked in a tandoor but easily made at home on a skillet. Slathered with butter, it's the perfect companion for any rich curry or dal.
Perfectly spiced, protein-packed Laggan Ka Murgh with soft naan – the ultimate comfort food for dinner!
This awadhi dish is perfect for dinner. With 1034.42 calories and 50.22g of protein per serving, it's a nutritious choice for your meal plan.
41gfat
1.5 tsp Coriander Powder
1 tsp Garam Masala
3 tbsp Ghee
1 inch Cinnamon Stick
4 pcs Cloves
4 pcs Green Cardamoms (Slightly crushed)
1 pcs Bay Leaf
3 tbsp Coriander Leaves (Freshly chopped)
2 tbsp Mint Leaves (Freshly chopped)
10 pcs Saffron Strands (Soaked in 2 tbsp warm milk)
2 tbsp Warm Milk (For soaking saffron)
1 tbsp Lemon Juice (Freshly squeezed)
1.5 tsp Salt (To taste)
Instructions
1
Prepare Birista and Nut Paste
Heat oil in a deep pan or kadai over medium heat. Add the thinly sliced onions and fry, stirring occasionally, for 15-20 minutes until they turn a deep golden brown and become crisp. Do not let them burn.
Remove the fried onions (birista) with a slotted spoon and drain them on a paper towel to absorb excess oil. Once cooled, crush about three-quarters of the birista by hand and set aside the rest for garnish.
While the onions are frying, soak the almonds and cashews in hot water for 20 minutes. Peel the skin off the almonds.
Grind the soaked almonds and cashews into a very smooth paste, adding a tablespoon or two of water as needed.
2
Marinate the Chicken
In a large mixing bowl, combine the chicken pieces with the whisked curd, ginger-garlic paste, red chili powder, turmeric powder, coriander powder, and salt.
Add the hand-crushed birista, half of the chopped coriander leaves, and half of the chopped mint leaves to the bowl.
Mix everything thoroughly to ensure the chicken is evenly coated. Cover the bowl and let it marinate for a minimum of 1 hour, or for best results, refrigerate for 4-6 hours.
3
Sauté Aromatics and Gravy Base
Heat ghee in a heavy-bottomed pot or a traditional 'lagan' over medium heat.
Add the whole spices: bay leaf, cinnamon stick, cloves, and green cardamoms. Sauté for about 30-45 seconds until they become fragrant.
Add the almond-cashew paste to the pot. Cook for 3-4 minutes, stirring continuously to prevent it from sticking, until the paste thickens and releases a nutty aroma.
4
Cook the Chicken
Add the marinated chicken along with all the marinade to the pot. Turn the heat up to medium-high.
Sauté the chicken for 7-8 minutes, stirring gently, until the chicken pieces are sealed and the masala starts to release oil from the sides.
Add 1/2 cup of warm water, stir well to combine, and bring the gravy to a gentle simmer.
5
Slow Cook (Dum Cooking)
Reduce the heat to the lowest possible setting. Cover the pot with a tight-fitting lid. To create a proper seal ('dum'), you can place a heavy object on the lid or seal the edges with a simple dough made from flour and water.
Let the chicken cook undisturbed for 20-25 minutes. The steam trapped inside will cook the chicken slowly, making it incredibly tender.
After 25 minutes, turn off the heat and let the pot rest for another 10 minutes before opening the lid.
6
Garnish and Serve
Carefully open the lid. Gently stir in the garam masala, fresh lemon juice, and the saffron-infused milk.
Garnish with the remaining birista, chopped coriander leaves, and mint leaves.
Serve Lagan ka Murgh hot with naan, sheermal, or basmati rice.
4
Serving size: 1 serving
451cal
10gprotein
63gcarbs
18gfat
Ingredients
2.5 cup Maida
1 tsp Active Dry Yeast
1 tsp Sugar
0.5 cup Warm Water (Around 105-115°F or 40-46°C)
0.5 cup Curd (Plain, full-fat)
2 tbsp Vegetable Oil (plus more for greasing the bowl)
1 tsp Salt
0.5 tsp Baking Powder
0.25 tsp Baking Soda
3 tbsp Butter (melted, for brushing)
1 tsp Kalonji (optional, for topping)
2 tbsp Coriander Leaves (chopped, for garnish)
Instructions
1
Activate the Yeast
In a small bowl, combine the warm water (105-115°F / 40-46°C), sugar, and active dry yeast.
Stir gently and let it stand for 5-10 minutes. The mixture should become frothy and bubbly, indicating the yeast is active. If it doesn't, discard and start over with fresh yeast.
2
Prepare the Dough
In a large mixing bowl, whisk together the maida, salt, baking powder, and baking soda.
Create a well in the center. Pour in the activated yeast mixture, curd, and vegetable oil.
Gradually mix the wet and dry ingredients with a spoon or your hands until a shaggy dough forms.
Transfer the dough to a lightly floured surface. Knead for 8-10 minutes until it becomes soft, smooth, and elastic. It should spring back when you press it lightly.
3
First Rise (Proofing)
Lightly grease a large bowl with oil. Place the kneaded dough in the bowl and turn it over to coat it with oil.
Let the dough rise in a warm, draft-free place for 1.5 to 2 hours, or until it has doubled in volume.
4
Divide and Shape the Naan
Once the dough has doubled, gently punch it down to release the air.
Divide the dough into 8 equal portions and roll each into a smooth ball. Cover the balls with a cloth and let them rest for 10 minutes.
On a lightly floured surface, take one dough ball and roll it into a classic teardrop or oval shape, about 6-7 inches long and 1/4 inch thick.
If using, sprinkle some kalonji and chopped coriander on top and press them gently into the dough with the rolling pin.
5
Cook the Naan
Heat a cast-iron skillet or a heavy-bottomed tawa over medium-high heat. It needs to be very hot before you start.
Take a shaped naan and brush one side lightly with water. This side will go down on the skillet.
Carefully place the naan, water-side down, onto the hot skillet. It should stick immediately. Cook for about 1-2 minutes, until large bubbles appear on the surface.
Using tongs, flip the naan and cook the other side for another 1-2 minutes until golden-brown spots appear.
For a tandoor-like char (optional but recommended), use tongs to carefully hold the cooked naan directly over a medium gas flame for 10-15 seconds, turning it until you see charred spots.
6
Finish and Serve
Remove the naan from the heat and immediately brush it generously with melted butter.
Repeat the process for the remaining dough balls. Keep the cooked naans warm by stacking them in a casserole dish or wrapping them in a clean kitchen towel.
Serve hot with your favorite curry, dal, or kebab.
