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.
Experience the magic of ultra-thin, soft, and foldable flatbreads, reminiscent of a handkerchief. This Mughlai specialty is perfect for scooping up rich curries and kebabs, and surprisingly fun to make at home.
Aromatic, perfectly spiced Lagan ka Murgh with soft Rumali Roti. Soul-satisfying and delicious!
This hyderabadi dish is perfect for lunch. With 1354.72 calories and 74.23g of protein per serving, it's a nutritious choice for your meal plan.
72gfat
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.
330cal
8gprotein
48gcarbs
12gfat
Ingredients
1.5 cup All-Purpose Flour
0.5 cup Atta
0.75 tsp Salt
1 tbsp Vegetable Oil (for the dough)
0.5 cup Warm Milk
0.25 cup Warm Water (adjust as needed)
2 tbsp Ghee (for brushing, optional)
Instructions
1
Prepare the Dough
In a large mixing bowl, whisk together 1.5 cups of all-purpose flour, 0.5 cup of atta, and salt.
Add the vegetable oil and rub it into the flour with your fingertips until the mixture resembles fine breadcrumbs.
Gradually pour in the warm milk and warm water, mixing continuously to form a very soft, pliable, and slightly sticky dough. You may not need all the water.
2
Knead and Rest the Dough
Transfer the dough to a lightly oiled surface and knead for 10-12 minutes until it becomes extremely smooth, soft, and elastic. It should spring back when gently pressed.
Place the dough in a greased bowl, cover with a damp cloth or plastic wrap, and let it rest for at least 60 to 90 minutes. This step is crucial for relaxing the gluten, which makes stretching possible.
3
Prepare the Cooking Surface
Invert a large kadai (Indian wok) or a convex tawa over your stove burner.
Heat the inverted kadai on a medium-high flame for 5-7 minutes until it's very hot. To test if it's ready, sprinkle a few drops of water on the surface; they should sizzle and evaporate almost instantly.
4
Divide and Shape the Dough
After resting, gently knead the dough for another minute.
Divide the dough into 8 equal-sized balls. Keep the dough balls covered with a damp cloth to prevent them from drying out.
5
Stretch the Roti
Take one dough ball and dust it generously with all-purpose flour. Roll it out with a rolling pin into a thin circle, about 6-7 inches in diameter.
Gently lift the rolled dough and drape it over the knuckles of both hands. Carefully rotate the dough, allowing gravity to stretch it further until it becomes paper-thin and translucent. Be gentle to avoid tearing.
6
Cook the Roti
Quickly and carefully, drape the stretched roti over the hot inverted kadai.
Cook for about 30-45 seconds, or until you see small bubbles forming on the surface.
Using a pair of tongs, flip the roti and cook the other side for another 20-30 seconds. The roti should be cooked through but remain soft and pale, without any dark brown spots.
7
Fold and Serve
Remove the roti from the kadai and place it on a clean cloth or plate.
Immediately fold it in half, and then in half again to resemble a handkerchief.
Brush with a little ghee if desired. Place the folded roti in a casserole dish or wrap it in a kitchen towel to keep it warm and soft while you cook the rest.
