How To Prepare Hyderabadi Lagan Ka Murgh Recipe?

Hyderabadi Lagan Ka Murgh Recipe

Many popular dishes we might have seen but some Hyderabadi recipes are very popular in all over India. Lagan ka Murgh recipe is one of those which will make you hungrier very often to taste it. Lagan is a wide, thick walled Indian utensil. Mostly Indians use this as it really makes India Mughlai tasty. Today we will have a look at the complete process of preparing Hyderabadi Lagan ka Murgh recipe.

Hyderabadi Lagan Ka Murgh Recipe
Hyderabadi Lagan Ka Murgh Recipe

Ingredients :-)

Chicken - 500 grm
One large sliced fried onion
One small tomato paste
Three green chilli paste
One tea spoon ginger and garlic paste
Poppy seeds - 2 tea spoon
Cashew nuts - 6 to 8 pieces
Dry coconut - 1table spoon
Red chilli powder - 1tea spoon
Garam masala powder - 1/2 tea spoon (One small Cinnamon stick) 
Kashmiri red chilli powder - 1tea spoon
Curd - 2 table spoon
Chopped coriander leaves - a hand full
Oil - 3 table spoon
Salt and sugar as per taste

Method :-) 

Wash and clean chicken pieces, add some salt and keep it aside.

Now dry roast the poppy seeds, dry coconut, cashew nuts and make a smooth paste with some water.

Now in a large bowl add the paste then add all the ingredients. Add one table spoon of oil.  Mix it properly. 

Now rest of the oil add in a pan after it become hot add cinnamon stick.  Then add the mixture with some water.

After it starts boiling add the chicken pieces and cook this in low flame with a lid for 12 - 15minutes. Stirring occasionally till the chicken is cooked.

Remove cover and cook for 6 to 10 minutes. 

Garnish with fresh coriander leaves and serve hot with rice or plain paratha or chapathi.

Hopefully the above mentioned process has given you a clear about the preparation of Lagan ka Murgh recipe Hyderabadi. Prepare it at home and serve to your near and dear ones to see them joyful a smile on their face.

We had previously covered the preparation of Mutton Korma Recipe At Home.

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