Lagan ka Murgh

Name: Lagan ka Murgh
Prep time: 25 min
Cook time: 55 min
Total time: 1 h 20 min
Yield: 4 servings
Cuisine: hyderabadi
Ingredients: 800 g chicken (bone-in, cut into medium curry pieces); 3 pcs onion (medium, thinly sliced); 0.75 cup yogurt (plain, whisked); 0.25 cup coconut (fresh, grated); 12 pcs cashews (soaked for 20 minutes); 2 tbsp melon seeds (soaked for 20 minutes); 1 inch ginger (roughly chopped); 6 pcs garlic (cloves, peeled); 3 pcs green chili (slit); 2 tbsp ghee; 1 tbsp oil; 1 inch cinnamon (stick); 4 pcs green cardamom; 4 pcs cloves; 1 pcs bay leaf; 1 tsp coriander powder; 0.5 tsp cumin powder; 1 pinch turmeric powder; 0.5 tsp red chili powder; 0.5 tsp garam masala; 0.5 tsp salt; 1.5 cup water; 2 tbsp coriander leaves (chopped)

RATING

4.6/5(78)

TASTE SCORE

9/10

A rich Hyderabadi chicken curry cooked with browned onions, yogurt, nuts, seeds, and warm spices. It has a smooth, aromatic gravy that feels festive yet is easy to serve with naan, roomali roti, or plain rice.

PREP

25m

COOK

55m

SERVES

1 KATORI

521 cal

SERVINGS

METHOD · 10 STEPS

prep · ~20 min
Soak the nuts and seeds.
Soak the cashews and melon seeds in a little warm water for 20 minutes so they blend into a smooth paste.
fry · ~12 min
Brown the onions.
1.Heat the oil and 1 tbsp ghee in a wide pan over medium heat.
2.Add the sliced onions and cook, stirring often, until deep golden brown (10-12 min).
3.Remove half the browned onions and keep aside for garnish and blending.
4.Leave the rest in the pan.
TIPKeep the heat at medium so the onions brown evenly without turning bitter.
mix · ~5 min
Blend the masala paste.
Blend the soaked cashews, melon seeds, grated coconut, ginger, garlic, and the reserved browned onions with a little water to make a smooth paste.
saute · ~1 min
Cook the whole spices and green chilies.
1.Add the remaining 1 tbsp ghee to the same pan.
2.Add cinnamon, green cardamom, cloves, and bay leaf.
3.Let them sizzle for 30 seconds, then add the green chilies.
saute · ~7 min
Cook the masala paste.
1.Add the ground paste to the pan and cook over medium-low heat.
2.Stir often until the paste thickens and smells nutty (5-6 min).
3.Add coriander powder, cumin powder, turmeric powder, and red chili powder.
4.Cook for 1 minute more.
saute · ~8 min
Add the chicken and coat it well.
Add the chicken pieces and salt. Mix well so every piece is coated in the masala, then cook for 6-8 minutes until the chicken changes color and the masala clings to it.
mix · ~3 min
Stir in the yogurt.
Lower the heat and add the whisked yogurt a little at a time, stirring continuously so the gravy stays smooth and does not split.
TIPUse room-temperature yogurt and low heat for a silky gravy.
simmer · ~25 min
Simmer the curry until the chicken is tender.
Add the water, mix well, cover, and simmer on low heat for 20-25 minutes until the chicken is cooked through and the gravy is rich and thick.
garnish · ~2 min
Finish with garam masala and coriander leaves.
Sprinkle in the garam masala, add the chopped coriander leaves, and top with the reserved browned onions. Simmer uncovered for 2 minutes.
serve
Serve hot.
Serve Lagan ka Murgh hot with naan, roomali roti, or plain rice.

PRO TIPS

What to keep in mind.

7 tips from the recipe — small details that make a real difference to the final dish.

1
Brown the onions to a deep golden color, not dark brown, or the gravy can turn bitter.
2
Blend the nut, seed, coconut, and onion paste very smooth so the final gravy stays velvety.
3
Add the yogurt in batches over low heat and keep stirring to prevent splitting.
4
Use a wide pan when coating the chicken so the masala fries instead of steaming.
5
Simmer covered only until the chicken is tender; overcooking bone-in pieces can make them stringy.
6
If the gravy thickens too much after resting, loosen it with a splash of hot water before serving.
7
This curry tastes even better after a few hours, once the browned onion and whole spice flavors settle.