Lagan ka murg

 

This is a Hyderabadi dish!

Ingredients:
Chicken- 1 kg( parboiled)

Kashmiri red chilli pwd- 1 and 1/2 tsp,
Garam masala pwd -2 tsp,
Ginger garlic paste - 1tbsp,
Green chilli crushed or split- 3,
Coriander leaves chopped-1 small bunch,
Mint leaves chopped- 1/2 bunch ,
Onion sliced - 4 ( sliced and then fried),
Tomato- 2- pureed,
Curd- 1 and 1/2 cup( beaten),
Dry coconut- 1/2 cup,
Cashew nuts- 10,
Poppy seeds- 1tbsp,
Chironji- 1 tsp,
Ghee -2 tbsp,
Oil or ghee - 2 tbsp to fry the sliced onions,
Water - 1/2 cup,
Salt to taste.

 ( 2 onions which is shown in the  above picture is not required in this recipe)
Method:
Put chicken in cooker with 1/2 cup of water ,add 1/2 tsp of salt and put on high pressure ( 1 whisle).close gas.
Take out the chicken from the broth and keep aside in a bowl.Keep the broth.
Heat a pan and dry roast dry coconut,cashew nuts ,poppy seeds and chironji seeds- you can dry roast them separately or together.

Take out and keep aside.
In the same kadahi put 2 tbsp of ghee or oil and fry the onions to brown.Take out in a bowl.
Take out and dry grind the roasted nuts and then add the fried onions and make a coarse paste.

Put the kadhai on the counter and put tomato puree,nut- onion paste,ginger garlic paste,red chilli pwd, garam masala,green chilli split or crushed,coriander leaves,mint leaves, beaten curd and ghee.

Stir and mix.

Put the kadhai on high heat.
Stir and cook for 5 minutes.( put a lid on top, as the gravy will start to  splurt all around -stir in between)

After 5 minutes,add the par boiled chicken.

Mix and add salt.( there is already some salt in the chicken when it was boiling)
Pour the broth and as it starts to boil,lower the heat.

Check the seasoning.You can adjust if you like to add more of  red chiili or garam masala.
( The original recipe is  spicy)
Let it cook for  15 to20 minutes in simmer.
Check  the tenderness of the chicken and the consistency.

This recipe has a very thick gravy and has oil in the sides, so you can dry it if you like it.
I have not dried it, as I wanted a little gravy.
As the dish cools the gravy will thicken more.
Enjoy this chicken dish with rice or roti.