Recipe of Appetizing Lagan Ka Dum Ka Murgh

Hello everybody, I hope you are having an amazing day. Today I will show you a way to make a special dish, Lagan Ka Dum Ka Murgh. This is one of my favourite food recipe, this time i will make it a little bit tasty. This is gonna smell and look delicious.

Lagan Ka Dum Ka Murgh Recipe.

You can cook Lagan Ka Dum Ka Murgh using 13 ingredients and 4 steps. Here is how you cook that.

Ingredients of Lagan Ka Dum Ka Murgh

1. Take 1 1/2 kg of Chicken.
2. Make ready 1 tbsp of Salt.
3. Take 2 tbsp of Ginger garlic paste.
4. Prepare 2 tbsp of Red chilli powder.
5. You need 3 tsp of oil.
6. Prepare 1 tsp of Turmeric powder.
7. It’s 1 tsp of Garam masala.
8. Make ready 400 gm of Curd.
9. You need 4 of Onions sliced and fried.
10. It’s 1/4 cup of Almonds soaked.
11. It’s 1/4 cup of Coriander leaves finely chopped.
12. Prepare 4-5 of slit Green chillies.
13. Take 1 tsp of Caraway seeds.

Lagan Ka Dum Ka Murgh instructions

1. Lagan ka Gosht is a lipsmacking recipe from Hyderabad and is a comfort food for me by all means. It's also made with Mutton bone-in. Both the dishes are super yummy. The juicy succulent chicken just melts in your mouth and is a perfect one for an all time indulgence. Be it a dinner party or a weekend meal, try this super delicious dish with your loved ones on your side. Non veg lovers will relish this aromat preparation in a special dish called Lagan as seen in the pics. Happy Eating!.
2. Soak Almonds in milk. Blend it to make a smooth paste. Add this and all the other ingredients mentioned to the washed and cleaned Chicken pieces. Let this marinade seep into the Chicken to give it that Succulent texture. Keep aside for a good 3 hours. Marinate it in the special vessel called Lagan in Hyderabad. Since it's a slow cooked dish, the name is Hyderabadi Lagan Ka Dum Ka Murgh..
3. After 3 hours, place this vessel or Lagan on the heat. Keep it on a low heat at first for nearly 10 minutes. Cover it without fail. After 10 minutes, you can just give it a gentle mix taking care not to break the Chicken pieces. Stir it lightly. Cover and cook again for 25 minutes or until done. Do not open the lid in between. After done, do not remove the lid immediately, give it a standing time of 10 minutes. Now open it and serve it piping hot immediately..
4. It goes well with Charkoni Naans available all over Hyderabad. Charkoni means square shaped in Urdu. Garnish with freshly chopped Coriander and Mint leaves. It can also be served Hyderabadi Baghara Khaana, Parathas, Chapatis and Pulaos. Enjoy!.