Lagan Ka Dum Ka Murgh (Hyderabadi special chicken gravy made in a special vessel) | How to make Lagan Ka Dum Ka Murgh (Hyderabadi special chicken gravy made in a special vessel)

By Zeenath Muhammad Amaanullah  |  25th Jan 2019  |  
5 from 1 review Rate It!
  • Photo of Lagan Ka Dum Ka Murgh (Hyderabadi special chicken gravy made in a special vessel) by Zeenath Muhammad Amaanullah at BetterButter
Lagan Ka Dum Ka Murgh (Hyderabadi special chicken gravy made in a special vessel)by Zeenath Muhammad Amaanullah
  • Prep Time

    3

    Hours
  • Cook Time

    45

    mins
  • Serves

    10

    People

7

1

About Lagan Ka Dum Ka Murgh (Hyderabadi special chicken gravy made in a special vessel) Recipe

Lagan ka gosht is a lipsmacking recipe from Hyderabad and is a comfort food for me by all means. The juicy succulent chicken just melts in your mouth and is a perfect one for an all time indulgence. Be it a dinner party or a weekend meal, try this super delicious dish with your loved ones on your side. Non veg lovers will relish this aromatic preparation in a special dish called Lagan as seen in the pics. Happy Eating!

Lagan Ka Dum Ka Murgh (Hyderabadi special chicken gravy made in a special vessel)

Ingredients to make Lagan Ka Dum Ka Murgh (Hyderabadi special chicken gravy made in a special vessel)

  • chicken bone-in 1500 gm
  • yogurt 500 gm
  • onions sliced 4
  • Garam masala powdered 1 tsp
  • cinnamon sticks 2
  • caraway seeds 1 tsp
  • red chilli powder 2 tbsp
  • turmeric 1 tsp
  • ginger garlic paste 3 tbsp
  • coriander leaves chopped 1/2 cup
  • Oil 3-4 cups for frying onions
  • star anise 1
  • mace powder 1/4 tsp
  • Black cardamoms 2
  • cloves 5-6
  • Blackpepper corns 7-8

How to make Lagan Ka Dum Ka Murgh (Hyderabadi special chicken gravy made in a special vessel)

  1. Marinate chicken with the given powdered spices, salt and the yogurt.
  2. Keep it covered on the kitchen counter for nearly 2-3 hours.
  3. Deep fry the sliced onions and keep aside.
  4. Heat a tablespoon of oil in a special vessel called Lagan in Hyderabad.
  5. Add all the whole spices and fry for a minute.
  6. Next add the marinated chicken to it along with the fried onions crushing them nicely.
  7. Cover and cook on a low heat for about 10-12 minutes.
  8. Later increase the heat to medium high so that the water content from the yogurt gets dried up.
  9. The gravy must be semi thick and is usually eaten with naan. Garnish with lots of finely chopped coriander.

Reviews for Lagan Ka Dum Ka Murgh (Hyderabadi special chicken gravy made in a special vessel) (1)

Yasmeen Ahmed9 months ago

Ma Shaa ALLAH!!! :heart::heart::heart::heart::heart:
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