Hyderabadi Lagan ka Murgh – Hyderabadi Chicken cooked in a “Lagan”

Lagan ka Murgh1

The wide, heavy-bottomed Indian pot called a lagan ensures evenly cooked meat, lentils and vegetables. It is the perfect utensil to cook the famous Hyderabadi Mughlai dish called, “Lagan ka Murgh.” However, if you don’t own a lagan, cook this dish in a wide, heavy-bottomed pot.

I have used chironji (charoli in Hindi) and dry coconut (copra in Hindi) in this recipe. Chironji are kernels of a fruit that has a nutty, musky flavor. Chironji, dry coconut, and ghee are available at Indian grocery stores. Some of my recipes tend to appear lengthy, because I choose to use freshly ground whole spices instead of store-bought, ready-made, spice mixes. You could use store-bought regular garam masala powder instead of the spice powder in this recipe.

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.

8 thoughts on “Hyderabadi Lagan ka Murgh – Hyderabadi Chicken cooked in a “Lagan”

  1. Have enjoyed so many of your recipes and can’t wait to try this one too. Hope you have a wonderful birthday and I really wish I could be there and celebrate with you. God bless you Ammama

    • Dearest Alice – First, I have to thank you for reminding me about my blog anniversary. I was able to prepare for it well in advance. Thanks also for being so supportive. Many of the recipes I learned from Amma and Ammama so I am glad you enjoy them.

      I wish you were here to celebrate with me. I miss all of you very much on days like this. Thank you for writing, Alice. Love you lots.
      Maggie Ammama

  2. Hello Margaret, I have known you through your book (Vegetarian cooking for today) since my childhood. Sometime in the 90s, my Dad gifted the book to my Mom! And since then you have a small fan club in my family :)
    Some of the recipes that I’ve remembered as a child are Chole and Bharela Baingan. The Potato Rolls were always on my Mom’s list when we had guests over for tea. The Ice cream swans are still on my to-try list. :)
    I jumped of happiness when I came across this blog. And here I am interacting with you! Over this weekend I tried the Avial and Lagan ka Murgh. They came out amazing. Simply put, You are the best !

    On a last note, Thank you!

    Regards
    Resha

    • Dear Resha,

      This is one of the nicest notes I’ve received and I will always treasure it. It is people like you that inspire me. Thank you.

      I’m happy that you liked the recipes in my first book and thank you for taking me down memory lane – it’s been a while since I’ve made some of those dishes and I should make the potato rolls soon. My kids loved them.

      Your comment on the Avial and Lagan ka Murgh made me very happy. Glad you tried those recipes and that they turned out well.

      Wishing you the very best and let’s keep in touch. If you have any questions, you can always contact me.

      Kind regards to you and your family,
      Margaret

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