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Saturday, April 26, 2014

Lagan ka Murgh ( Hyderabadi Chicken Curry )

Have been watching a lot of Khana khazana and you tube these days. While there are so many impressive recipes that I do want to try out, I have been rather partial to recipes that offer a higher ROI in terms of taste. For some reason(s), I dread spending more time in the kitchen these days.

This is one such recipe that I caught on youtube. The mind-blowing taste belies the minimal effort that goes into its making. It was a chef from Marriot (Hyderabad) who was detailing the recipe. He just threw in all the ingredients in a lagan, gave it a mix and put it on the stove. It can hardly get simpler than this. By the way, the lagan a wide and deep vessel with a thickened bottom used in Indian cooking (more like Mughlai cuisine me thinks). But the only problem was that he was measuring everything in grams. Since I do not have a weighing scale (kitchen purpose ones are easily available these days), I have converted everything into spoons and cups.

Read on for the 'asan sa' recipe -





Preparation Time- 35 mins (Includes a lot of standby time)

Ingredients -


500 gm chicken on the bones
1 tbsp poppy seeds
3 tbsp broken cashew
1 tbsp chiroli (charmagaj)
2 tbsp grated dry coconut (copra)
1 tsp red chilli powder ( I only had the Kashmir variety in stock which gave the dish a reddish hue )
1/2 tsp garam masala powder
2-3 clarified butter or desi ghee
2 tbsp ginger garlic paste
1 1/2 cups tomato puree (freshly made)
1 1/2 cups fried onions ( I used two medium sized onions, sliced thinly and deep fried )
1/2 cup finely chopped mint leaves
1 cup finely chopped coriander leaves
3-4 crushed green chillis
1/2 cup yogurt (and just a little more)
salt to taste


Preparation - Dry roast the poppy seeds, cashews, chiroli and dry coconut. The coconut should start turning brown. Remove and allow to cool down. Grind into a smooth paste with as little water as possible.

Take a lagan or a deep and thick bottomed vessel. Put in all the ingredients except for chicken
(take care to crush the fried onions before adding to the vessel ).Add 1/2 cup water and mix together.

Wash and marinate the chicken with salt and a pinch of turmeric.

Cooking - Put the vessel on medium flame. Allow the contents to come to a boil. Let it boil for 2-3 minutes.

Add the chicken pieces, mix thoroughly and cover the vessel with a heavy lid. Cook covered on a medium low flame for 15 mins (give a stir once in a while).

Check if the chicken is done. Else cook for another 3-4 minutes. Remove from the vessel once done.

Garnish with coriander and serve hot.


















Note - I did not use coconut as I did not have any in stock but the curry still tasted heavenly. However, if you are partial to the flavor of coconut, do add it. One can also add some thick coconut milk instead.

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