Lagan ka Murgh
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
6 steps. 50 minutes total.
- 1
Step 1
- a.Prepare Birista and Nut Paste
- b.Heat oil in a deep pan or kadai over medium heat. Add the thinly sliced onions and fry, stirring occasionally, for 15-20 minutes until they turn a deep golden brown and become crisp. Do not let them burn.
- c.Remove the fried onions (birista) with a slotted spoon and drain them on a paper towel to absorb excess oil. Once cooled, crush about three-quarters of the birista by hand and set aside the rest for garnish.
- d.While the onions are frying, soak the almonds and cashews in hot water for 20 minutes. Peel the skin off the almonds.
- e.Grind the soaked almonds and cashews into a very smooth paste, adding a tablespoon or two of water as needed.
- 2
Step 2
- a.Marinate the Chicken
- b.In a large mixing bowl, combine the chicken pieces with the whisked curd, ginger-garlic paste, red chili powder, turmeric powder, coriander powder, and salt.
- c.Add the hand-crushed birista, half of the chopped coriander leaves, and half of the chopped mint leaves to the bowl.
- d.Mix everything thoroughly to ensure the chicken is evenly coated. Cover the bowl and let it marinate for a minimum of 1 hour, or for best results, refrigerate for 4-6 hours.
- 3
Step 3
- a.Sauté Aromatics and Gravy Base
- b.Heat ghee in a heavy-bottomed pot or a traditional 'lagan' over medium heat.
- c.Add the whole spices: bay leaf, cinnamon stick, cloves, and green cardamoms. Sauté for about 30-45 seconds until they become fragrant.
- d.Add the almond-cashew paste to the pot. Cook for 3-4 minutes, stirring continuously to prevent it from sticking, until the paste thickens and releases a nutty aroma.
- 4
Step 4
- a.Cook the Chicken
- b.Add the marinated chicken along with all the marinade to the pot. Turn the heat up to medium-high.
- c.Sauté the chicken for 7-8 minutes, stirring gently, until the chicken pieces are sealed and the masala starts to release oil from the sides.
- d.Add 1/2 cup of warm water, stir well to combine, and bring the gravy to a gentle simmer.
- 5
Step 5
- a.Slow Cook (Dum Cooking)
- b.Reduce the heat to the lowest possible setting. Cover the pot with a tight-fitting lid. To create a proper seal ('dum'), you can place a heavy object on the lid or seal the edges with a simple dough made from flour and water.
- c.Let the chicken cook undisturbed for 20-25 minutes. The steam trapped inside will cook the chicken slowly, making it incredibly tender.
- d.After 25 minutes, turn off the heat and let the pot rest for another 10 minutes before opening the lid.
- 6
Step 6
- a.Garnish and Serve
- b.Carefully open the lid. Gently stir in the garam masala, fresh lemon juice, and the saffron-infused milk.
- c.Garnish with the remaining birista, chopped coriander leaves, and mint leaves.
- d.Serve Lagan ka Murgh hot with naan, sheermal, or basmati rice.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1For the best flavor, use bone-in chicken as the bones release juices that enrich the gravy.
- 2Making fresh birista is crucial for the authentic taste. Store-bought versions can be used but may contain extra flour and alter the final flavor.
- 3Do not skip the marination time. It is essential for tenderizing the chicken and allowing it to absorb the flavors of the spices.
- 4Use a heavy-bottomed pan to prevent the nut-based gravy from scorching at the bottom during the slow-cooking process.
- 5To check for doneness, pierce the thickest part of a chicken piece with a knife; the juices should run clear.
Adapt it for your goals.
Nut-Free
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).
SpicierSpicier
Add 2-3 slit green chilies along with the whole spices for an extra kick of heat.
CreamierCreamier
For a richer, more decadent gravy, stir in 2-3 tablespoons of fresh cream along with the garam masala at the end.
VegetarianVegetarian
Replace the chicken with 500g of paneer cubes or a mix of vegetables like potatoes, carrots, and cauliflower. Adjust cooking time accordingly.
Why this is on our healthy list.
Excellent Source of Protein
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.
Contains Healthy Fats
The use of almonds and cashews provides monounsaturated and polyunsaturated fats, which are beneficial for heart health and can help in managing cholesterol levels.
Rich in Aromatic Spices
Spices like turmeric, ginger, and garlic are known for their anti-inflammatory and antioxidant properties, which can help boost immunity and combat oxidative stress.
Frequently asked questions
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.