Sunday, 13 March 2016

Lagan Ka Murg

Lagan Ka Murg

Lagan is the wide heavy bottom pot in which this dish is cooked. This dish can be cooked on any occasions. It has a rich creamy taste. It can be enjoyed with Roti, Naan or Rice.
I found this Hyderabadi recipe from a old Muglai cook book which I own. This recipe is different from the recipes I saw on the net, but it tasted awesome.. 

For the Wet Masala Paste 

Ingredients 
1 Big Onion chopped 
1 " Ginger piece 
6 Garlic cloves 
5 Dry Red Chillies 
1 tbsp Poppy seeds 
2 small pieces Dry Coconut 
15 pieces of Cashew nuts

Method 
Grind all the above ingredients in to a paste.

For the Chicken Gravy 

Ingredients 
1 Kg Chicken cleaned and cut into pieces 
14 Baby Potatoes boiled and peeled 
2 Tomatoes sliced 
Salt to taste 
1 tsp Turmeric powder 
1 1/2 tsp  Garam Masala powder 
2 cups Thin Coconut Milk 
1 cup Thick Coconut Milk 
1/4 cup Milk 
1 tbsp Butter 
1/4 cup Ghee 
Few Coriander leaves chopped

Method 
Take a Lagan or a pot. Add butter and let it melt. Add the potatoes and fry till light golden in colour. Keep it aside. Add the ghee. Let it heat. Add the paste and sauté it for 2 minutes. Add 1/2 of the portion of the milk. Stir it and cook for a minute. Add the remaining milk and cook it till golden in colour and the ghee starts to separate from the gravy. Add the chicken pieces and cook the chicken for 5  minutes. Add the tomato, salt, turmeric power and garam masala powder. Stir it. Add the thin coconut milk. Cover and cook on low flame till the chicken is tender and the gravy has thicken up a bit. Add the potatoes and the  thick coconut milk. Simmer for 2 minutes. Garnish with coriander leaves. Serve hot.
P.S. I have used tetra pack Coconut milk so to make thin coconut milk, I have taken 1 cup coconut milk and have add 1 cup water.