Lagan ka Murgh with Roomali Roti

Instructions

1. 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. 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. 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. 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. 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. 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.