Hey everyone, I hope you’re having an amazing day today. Today, we’re going to make a special dish, lagan chicken gravy. It is one of my favorites. For mine, I will make it a bit tasty. This is gonna smell and look delicious.
Lagan Ka Dum Ka Murgh (Hyderabadi special chicken gravy made in a special vessel) is a delicious and yummilicious dish which is one of the popular dish of Hyderabadi. Lagan Ka Dum Ka Murgh (Hyderabadi special chicken gravy made in a special vessel) is an easy yet mouthwatering recipe for you to enjoy. How to make Dum Ka Murgh (Lagan Ka Murgh) Recipe To begin making the Dum Ka Murgh recipe, wash and strain the chicken nicely. In a mixing bowl, add chicken with all the.
Lagan chicken gravy is one of the most popular of recent trending foods on earth. It is appreciated by millions every day. It is simple, it’s fast, it tastes yummy. They’re fine and they look wonderful. Lagan chicken gravy is something which I’ve loved my entire life.
To begin with this recipe, we have to first prepare a few components. You can cook lagan chicken gravy using 14 ingredients and 9 steps. Here is how you cook it.
The ingredients needed to make Lagan chicken gravy:
- Prepare 6-8 Chicken legs
- Prepare 2 large onions
- Make ready 2 tomatoes
- Make ready 1 cup Curd
- Get 1 teaspoon Tandoori masala
- Make ready 1 teaspoon Kasuri methi dry roasted & crushed
- Get as required Oil for cooking
- Get 1 teaspoon Ginger garlic paste
- Take as per taste Salt
- Get 1/2 teaspoon Turmeric powder
- Take 1 1/2 teaspoon Kashmiri red chilli powder
- Prepare 2 pinch Orange red food color
- Get 1 tablespoon Coriander leaves for garnishing & lime juice
- Make ready 1/2 teaspoon homemade Garam masala powder
In a small cup, add khus khus and cashewnuts. Marinate the chicken with yogurt, ginger garlic paste, turmeric powder, salt and red chilli powder. In a lagan or any thick bottomed vessel. In a pan, add oil or ghee and chopped onions, and cook till they start to brown slightly.
Instructions to make Lagan chicken gravy:
- Wash the chicken & add salt, turmeric powder, ginger garlic paste, dry roasted kasuri methi mix roughly cover it & set in the freezer to marinate it.
- Now semi fry the chopped onions
- Once it is at room temperature then add 1/2 cup curd & make a fine paste
- Now make a fine paste of tomato’s also then add in the same oil in which we fried onions
- Once the tomato’s gravy is frying add in the other half wisked curd fry well then add the chicken legs stock which was left in marination with splash of water then add some salt, red chilli powder till the oil separates
- Besides in add oil in other Kadai or pan then fry the chicken legs till golden all over remove it & set aside
- The tomatoes gravy prepared add in the fried chicken legs then cover & cook for 10 minutes further add in the curd & onions paste prepared & stirr a little again cover the lid let it cook for around 10 minutes then add the orange red food colour 2 pinch
- Off the burner & uncover the lid taste all spices anything less according to your taste add it of just add the garnishing of coriander leaves, lime juice & Garam masala powder slightly give a stir one the burner & cook for 3-5 minutes on medium burner & the gravy must b thick.
- Once the oil separates it’s ready to be served with tandoori naan, zeera rice or kaju rice taste is just fantastic. The delicious Lagan chicken is ready…!
In a lagan or any thick bottomed vessel. In a pan, add oil or ghee and chopped onions, and cook till they start to brown slightly. Add in the marinated chicken and mix well. Add in the tomatoes and let it cook. Regular old Turkey gravy isn't much more than a bunch of fat, flour and broth.
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