Hyderabadi Lagan ka Murgh

This recipe originally from: http://www.margaretshome.com/hyderabadi-lagan-ka-murgh-hyderabadi-chicken-cooked-in-a-lagan/

Hyderabadi Lagan ka Murgh

Prep time: 15 minutes

Cooking time: 25 minutes

Serves: 6-8

For the ground paste

¼ cup grated dry coconut, copra

5 cashew nuts

2 tablespoons poppy seeds

2 tablespoons chironji

In a small pan, over low heat, roast dry coconut, cashew nuts, poppy seeds and chironji. When the dry coconut turns light brown, remove from heat. Cool completely and add just enough water so you can grind all the ingredients to a smooth paste.

For the spice powder

3 cloves

3 green cardamoms

2 black cardamoms

1 one-inch piece cinnamon

¼ teaspoon caraway seeds, shah jeera

1 teaspoon cumin seeds

3 teaspoons coriander seeds

In a small pan, over low heat, lightly roast the cloves, cardamom, black cardamoms seeds, cinnamon, caraway, cumin, and coriander seeds until they smell fragrant. Cool, and using a coffee grinder, powder all the ingredients.

To make the Lagan ka Murg

½ cup ghee

2 cups finely sliced onion

2 tablespoons ginger-garlic paste

2 cups tomato puree

3 tablespoons Kashmiri chilli powder

2 crushed green chillies, (depending on heat and your preference)

½ cup finely chopped coriander leaves

¼ cup finely chopped mint leaves

1½ cups yoghurt, beaten until smooth

2 pounds chicken, cut into small pieces

2 cups water

Salt to taste

Place a heavy bottomed pot or a lagan over medium-high heat. Add ghee and the sliced onions. Fry until they turn golden brown. Drain on a paper towel and set aside two tablespoons to garnish the dish.

Add the ginger-garlic paste and sauté for two minutes, make sure it does not stick to the bottom of the pot, and turn brown. Add the ground paste and fry for three minutes. Crush the fried onions and add it to the rest of the ingredients in the pot. Then add the tomato puree, Kashmiri chilli powder, green chillies, coriander, mint, yoghurt, chicken, water and salt. Mix well, cover with a lid, and let the chicken cook on medium-high heat for five minutes. Sprinkle the spice powder and turn the heat to medium-low.  Let the Lagan ka Murgh simmer for 20 minutes. Garnish with fried onions and coriander leaves. Serve with rice, naans or rotis.

This is one of two recipes that feature: chironji, coconut

This recipe also includes: poppy seeds, cardamom, black cardamom, cassia cinnamon, caraway, cumin, coriander