Name: Saffron Sheermal
Prep time: 20 min
Cook time: 20 min
Total time: 130 min
Yield: 4 servings
Cuisine: mughlai
Ingredients: 2 cup All-Purpose Flour (Also known as Maida); 0.75 cup Warm Milk (Should be lukewarm, about 105-115°F or 40-46°C); 4 tbsp Ghee (Melted and divided); 2 tbsp Sugar (Use granulated sugar); 0.25 tsp Saffron Strands (A generous pinch); 1 tsp Instant Yeast; 0.5 tsp Salt; 0.5 tsp Kewra Water (Optional, for authentic fragrance)

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Lagan Ka Murgh Recipe - North Indian Meal | CraftMyMeals

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.

Ingredients

2 cup All-Purpose Flour (Also known as Maida)
0.75 cup Warm Milk (Should be lukewarm, about 105-115°F or 40-46°C)
4 tbsp Ghee (Melted and divided)
2 tbsp Sugar (Use granulated sugar)
0.25 tsp Saffron Strands (A generous pinch)
1 tsp Instant Yeast
0.5 tsp Salt
0.5 tsp Kewra Water (Optional, for authentic fragrance)

Instructions

1
Bloom Saffron & Activate Yeast (10 minutes)
- In a small bowl, take 2 tablespoons of the warm milk and add the saffron strands. Let it soak to release its color and aroma.
- In a separate, larger bowl, combine the remaining warm milk, sugar, and instant yeast. Stir gently and set aside for 5-10 minutes until the mixture becomes frothy and active.
2
Prepare the Dough (15 minutes)
- In a large mixing bowl, whisk together the all-purpose flour and salt.
- Add 3 tablespoons of melted ghee to the flour. Using your fingertips, rub the ghee into the flour until the mixture resembles coarse breadcrumbs.
- Pour the frothy yeast mixture, the saffron-infused milk, and the optional kewra water into the flour mixture.
- Combine everything to form a shaggy dough, then transfer to a lightly floured surface.
- Knead for 10-12 minutes by hand (or 7-8 minutes in a stand mixer with a dough hook) until the dough is soft, smooth, and elastic.
3
Proof the Dough (60-90 minutes)
- Form the kneaded dough into a smooth ball and place it in a lightly greased bowl.
- Cover the bowl with a damp cloth or plastic wrap.
- Let the dough rise in a warm, draft-free place for 60 to 90 minutes, or until it has doubled in size.
4
Shape the Sheermals (10 minutes)
- Gently punch down the risen dough to release the air.
- Divide the dough into 4 equal portions and roll each into a smooth ball.
- On a lightly floured surface, roll each ball into a 6-inch round or oval disc, about 1/4-inch thick.
- Thoroughly prick the entire surface of each disc with a fork. This is crucial to prevent it from puffing up during cooking.
5
Cook the Sheermals (15 minutes)
- Heat a heavy-bottomed pan (tawa) or a non-stick skillet over low-medium heat.
- Place one shaped sheermal on the hot tawa and cook for 2-3 minutes until the underside has light golden-brown spots.
- Flip the sheermal, cover the pan with a lid, and continue to cook on low heat for another 3-4 minutes. The trapped steam helps cook it through and keeps it soft.
- Remove from the pan and repeat the process for the remaining dough portions.
6
Glaze and Serve (2 minutes)
- As soon as each sheermal is cooked, immediately brush it generously with the remaining 1 tablespoon of melted ghee.
- Serve warm with rich curries like korma, nihari, or enjoy on its own.

Lagan ka Murgh with Saffron Sheermal

Nutrition per Serving

Recipes in this Meal

1. Lagan ka Murgh

Ingredients

2. Saffron Sheermal

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About Lagan ka Murgh with Saffron Sheermal

Instructions

Ingredients

Instructions