Hyderabadi Lagan Ka Murgh

Name: Hyderabadi Lagan Ka Murgh
Total time: 2700 s
Yield: Serves 4 servings
Cuisine: American
Ingredients: 2.2 lbs chicken (about 1 kg); 3-4 onions, sliced; 2-3 green chilies; 2 tablespoons ginger-garlic paste; 1 cup plain yogurt (about 240 ml); 10-12 cashews; 10-12 almonds; 1 tablespoon grated dried coconut; 1 teaspoon poppy seeds; 1 teaspoon cumin seeds; 1 star anise; 4-5 cloves; 2 sticks cinnamon; 2-3 green cardamom pods; 1 tablespoon whole coriander seeds; 1 blade mace; Juice of 1 lemon; 2 tablespoons red chili powder; 2 tablespoons coriander powder; 1/2 teaspoon turmeric powder; 1/2 teaspoon black pepper powder; 1 pinch saffron; 1/2 cup milk (about 120 ml); Salt to taste; 1 cup oil (about 250 grams)

Ruchi Chopra @Ruchi_Chopra

Today I made chicken in Hyderabadi style—"Hyderabadi Lagan Ka Murgh." The chicken is marinated with cashews, almonds, poppy seeds, and other spices, then cooked with a touch of saffron for a rich, delicious flavor. Serve it with roomali roti or butter naan and enjoy! Everyone at my place loves this dish, and I hope you try it too.

Ruchi Chopra @Ruchi_Chopra

Saved

Ingredients

40-45 minutes

Serves 4 servings

2.2 lbschicken (about 1 kg)
3-4onions, sliced
2-3green chilies
2 tablespoonsginger-garlic paste
1 cupplain yogurt (about 240 ml)
10-12cashews
10-12almonds
1 tablespoongrated dried coconut
1 teaspoonpoppy seeds
1 teaspooncumin seeds
1star anise
4-5cloves
2 stickscinnamon
2-3green cardamom pods
1 tablespoonwhole coriander seeds
1blade mace
Juice of 1 lemon
2 tablespoonsred chili powder
2 tablespoonscoriander powder
1/2 teaspoonturmeric powder
1/2 teaspoonblack pepper powder
1 pinchsaffron
1/2 cupmilk (about 120 ml)
Salt to taste
1 cupoil (about 250 grams)

Saved

Steps

40-45 minutes

1

Add saffron to the milk and set aside.
2

Grind all the whole spices in a blender to make a powder and set aside.
3

Wash the chicken thoroughly.
4

In a large bowl, add the chicken pieces. Add ginger-garlic paste, lemon juice, red chili powder, turmeric powder, coriander powder, black pepper powder, salt, 2 tablespoons of the ground spice powder, and the saffron milk. Mix well and set aside to marinate for 20-25 minutes.
5

In a pan, lightly roast the cashews, almonds, and poppy seeds. Add a little water and blend to make a paste. Set aside.
6

Heat oil in a large skillet or Dutch oven. Fry the sliced onions until golden brown, then remove and let cool slightly. Blend the fried onions with 1 cup yogurt to make a paste and set aside. Add the onion-yogurt paste and the cashew-almond-poppy seed paste to the marinated chicken. Mix well, cover, and let marinate again for 30-45 minutes.
7

In a pan or Dutch oven, add 1/2 cup oil. Add a bay leaf and chopped green chilies, then add the marinated chicken. Cook on medium heat, stirring occasionally, until the chicken is fully cooked—this will take about 35 to 40 minutes.
8

Once the chicken is cooked through, turn off the heat and transfer to a serving bowl.
9

Garnish with chopped cilantro and green chilies. Serve hot with roomali roti or chapati.
10

I used free-range chicken here. If you use broiler chicken, it will take about 20-25 minutes to cook.