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Chicken Hyderabadi Cuisine Indian cuisine Meals Meat recipe Non vegetarian South Indian Food

Lagan ka Murg


Ingredients:

  • Dry coconut (1 cup)
  • Cashewnut (20)
  • Poppy seeds (4 tbsp)
  • Salt as per taste
  • Chicken (2 kg)
  • Red chilly powder(2 tbsp)
  • Garam masala powder (1 1/2 tbsp)
  • Ginger garlic paste (100 gms)
  • Ghee (150 gms)
  • Green chillies (10-12 pieces)
  • Coriander leaves (2 bunches)
  • Mint leaves(1 bunch)
  • Fried Onion (200 gms)
  • Tomato purry (300 gms)
  • Curd (300 gms)
  • Water (250 ml)

Method:

  • Roast dry coconut, poppy seeds, chironji, cashewnut and make a paste.
  • Add salt, red chilly powder, garam masala, ginger garlic paste, ghee, crushed green chillies, chopped coriander leaves, chopped mint leaves, fried onion, tomato purry and curd to the paste.
  • Add water into the mixture  and boil it.
  • Add Chicken pieces to the boiling mixture and saute. Cook it for 15 minutes.

Lagan ka murg is ready to be served.

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18 replies on “Lagan ka Murg”

Veena just wanted to clarify did Chef Aziz use wet cocunut also he says coconut again in his ingredients other than dry coconut…Just lemme know….This dish looks tempting to made………..:)

Great recipe Veena… too bad that it cannot be made…

Can you please talk to the chef again and:

1. Can we have the quantity for dessicated coconut, cashewnuts, poppy seeds and chironji?

2. Can you please convert all measures into teaspoons, table spoons and cups? The chef is wrong in his conversion from spoons to weight…

I am sure this will be a great recipe…

Look forward to your help…

Regards,

Aseem
Johannesburg, South Africa

Hey Aseem,
Thanks for your message. I will talk to the chef and get the measurements of the ingredients and update it soon. Will sent you and email once the recipe ingredients are updated

Hi…needed the quantity of dry coconut, cashewnuts, poppy seeds and chironji for the paste. Secondly wanted to know by dry coconut did he mean dessicated coconut or copra

Hi…needed the quantity of dry coconut, cashewnuts, poppy seeds and chironji for the paste. Secondly wanted to know by dry coconut did he mean dessicated coconut or copra

Thanks

Kushal

Hey Veena,

1. Can we have the quantity for dessicated coconut, cashewnuts, poppy seeds and chironji?
2. Jst. wanted to know whether the Chicken added in the gravy was per-cooked?

Regards,
Rishil. KSA.

Thanks Chef Aziz,

Please post the all videos of Hyderabadi Didhes for the hyderabadi people living abroad. Zajakallah

This dish itself looks so yummy!! This’ my upcoming weekend spclity @ home 😉
Thanks Veena… Tk Cr..

Some of the measurements are missing in the video.
I googled and got something very close so for all those who are wondering for measurements:

Kopra ( grated ) – 1 cup
Cashew – 20
Poppy seeds – 4 tsp
chironji – 4 tsp

I guess (from the look of it) Chicken added in the gravy was pre-cooked? If you have the answer please let me know.

Thanks!

Hi,
I live in ireland and when I saw this recipe of hyderabadi lagan ka murgh I wanted to cook this for my wife n kids coz my wife is from kerala and I’m from Hyderabad and some dishes she can’t make the way we hyderabadies do.
I had every thing except cheronji so I asked my friend to buy this when was coming from Hyderabad, but after looking the measurements I.don’t see how much we need to add cheronji. But I think I can manipulate around by using 50gm or less. Today is my younger son birthday and I’ll try this lovely recipe and all the credit goes to the chef n specially to you.

Thank you

Regards

Barkath

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