Name: Lagan Ka Dum Ka Murgh (Hyderabadi special chicken gravy made in a special vessel) recipe by Zeenath Fathima at BetterButter
Prep time: 180 min
Cook time: 45 min
Total time: 225 min
Yield: 10
Ingredients: 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

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!

Ingredients Serving: 10

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

Instructions

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

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