Lagan ka dum ka murgh (hyderabadi special chicken gravy made in a special vessel) Recipe

Cooking Directions

• STEP 1.In a bowl, marinate the chicken with yogurt, ginger-garlic paste, red chili powder, turmeric powder, garam masala, and salt.
• STEP 2.Heat oil in a lagan or deep pot, add onions and sauté until golden brown.
• STEP 3.Add the marinated chicken and cook on low heat for about 30 minutes, stirring occasionally.
• STEP 4.Add tomato puree, green chilies, and coriander leaves. Cook for another 10 minutes.
• STEP 5.Add water if needed to adjust the consistency of the gravy. Cook for a few more minutes.
• STEP 6.Garnish with fresh coriander leaves and serve hot with naan or rice.

Cooking Tips

• Make sure to marinate the chicken for at least 1 hour to allow the flavors to penetrate.
• You can adjust the spice level according to your preference by adding more or less red chili powder and green chilies.
• For a richer gravy, you can add a tablespoon of cashew paste or cream.

Storage and Serving

• Lagan ka dum ka murgh can be stored in an airtight container in the refrigerator for up to 3 days.
• Reheat the gravy on the stovetop or in the microwave before serving.
• Serve this dish with naan, roti, or steamed rice for a complete meal.