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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.
For 4 servings
Prepare Birista and Nut Paste
Marinate the Chicken
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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.
This hyderabadi recipe takes 80 minutes to prepare and yields 4 servings. At 1025.14 calories per serving with 66.39g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Sauté Aromatics and Gravy Base
Cook the Chicken
Slow Cook (Dum Cooking)
Garnish and Serve
For a nut-free version, replace the almond and cashew paste with a paste made from 2 tablespoons of poppy seeds (khus khus) and 2 tablespoons of melon seeds (magaz).
Add 2-3 slit green chilies along with the whole spices for an extra kick of heat.
For a richer, more decadent gravy, stir in 2-3 tablespoons of fresh cream along with the garam masala at the end.
Replace the chicken with 500g of paneer cubes or a mix of vegetables like potatoes, carrots, and cauliflower. Adjust cooking time accordingly.
Chicken is a high-quality source of lean protein, which is essential for building and repairing tissues, supporting muscle growth, and maintaining overall body function.
The use of almonds and cashews provides monounsaturated and polyunsaturated fats, which are beneficial for heart health and can help in managing cholesterol levels.
Spices like turmeric, ginger, and garlic are known for their anti-inflammatory and antioxidant properties, which can help boost immunity and combat oxidative stress.
One serving of Lagan ka Murgh contains approximately 550-600 calories, primarily from the chicken, nuts, ghee, and oil used in its preparation. The exact count can vary based on the cut of chicken and specific ingredient quantities.
Lagan ka Murgh can be part of a balanced diet. It is an excellent source of protein from chicken, which is vital for muscle health. The nuts provide healthy monounsaturated fats. However, it is also high in calories and saturated fats from ghee, so it's best enjoyed in moderation, especially for those monitoring their calorie intake.
Birista is the term for deep-fried, crispy golden brown onions. They are a key ingredient in Hyderabadi cuisine, adding a unique sweet and savory flavor. While you can use store-bought birista to save time, homemade is highly recommended for a more authentic and fresh taste.
Yes, you can. A common substitute for the almond-cashew paste is a paste made from soaked poppy seeds (khus khus) and melon seeds (magaz). This will provide a similar creamy texture and thickness to the gravy.
Leftover Lagan ka Murgh can be stored in an airtight container in the refrigerator for up to 3 days. The flavors often deepen overnight, making it even more delicious the next day. Reheat gently on the stovetop or in the microwave.
'Lagan' refers to a wide, heavy-bottomed copper or brass pot traditionally used for slow cooking. 'Murgh' means chicken. The name literally translates to 'Chicken cooked in a Lagan', highlighting the slow-cooking method that is central to this dish.