Name: Hyderabadi Lagan ka Murgh recipe by Rekha Unni at BetterButter
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4
Ingredients: 500 g chicken cut into pieces; 1 cup Tomato puree; 1 cup finely sliced onions; one fourth Cup ghee; 2 tbsp finely chopped mint leaves; 3-4 tablespoon finely chopped coriander leaves; three fourth Cup beaten yoghurt; one and half tablespoon red chilli powder; 1 green chili crushed; 3/4 cup water; Salt to taste; For Spice powders; 2 cloves; 1 green cardamom; 2 BLACK CARDAMOM; one small inch cinnamon stick; 1 tbsp Coriander Seeds; half teaspoon cumin seeds; 1/4 teaspoon Shahi jeera; For paste; 2 tbsp grated copra; 3 cashews; 1 tablespoon poppy seeds; one tablespoon chironji

Ingredients Serving: 4

500 g chicken cut into pieces
1 cup Tomato puree
1 cup finely sliced onions
one fourth Cup ghee
2 tbsp finely chopped mint leaves
3-4 tablespoon finely chopped coriander leaves
three fourth Cup beaten yoghurt
one and half tablespoon red chilli powder
1 green chili crushed
3/4 cup water
Salt to taste
For Spice powders
2 cloves
1 green cardamom
2 BLACK CARDAMOM
one small inch cinnamon stick
1 tbsp Coriander Seeds
half teaspoon cumin seeds
1/4 teaspoon Shahi jeera
For paste
2 tbsp grated copra
3 cashews
1 tablespoon poppy seeds
one tablespoon chironji

Instructions

in a small pan dry roast kopra cashew nuts poppy seeds and chironji until golden brown, allow to cool can and add enough water to grind and form a smooth paste. Keep it aside
in the same pan over the low heat dry roast all the spices until aromatic. Grind spices to powder
in a heavy bottom pan, melt the ghee and add the sliced onions ,Fry until brown. Draun on the paper towel. Keep 1-2 tbsp aside for garnish. Crush remaining fried onions. Keep it aside
in the same pan add ginger garlic paste and green chillies saute until the raw Aroma goes away
add tomato puree and saute until the oil starts leaving the sites
add red chilli powder, salt, coriander, mint leaves, yoghurt ,chicken and mix well. Saute for a minute
now add water and let the chicken cook on medium heat for 3-4 minutes
Sprinkle the ground spice powder and let the chicken simmer and cook for 20 minutes
garnish with fried onions and coriander leaves, serve hot with rice naan or roti

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