Hyderabadi Dum ka Murgh Salan, Hyderabadi Lagan ka Murgh, Dum Chicken Curry

السلام عليكم و رحمة الله و بركاته

Hyderabadi Dum ka Murgh Salan or Lagan ka Murgh curry is a very famous and often made chicken curry in Hyderabad. I learnt this recipe from a friend of mine and ever since couldn’t resist making it often. A very rich and creamy dish made with all the goodness of nuts and yogurt, the Hyderabadi Dum ka Murgh is indeed a shop stopper.

The word “lagan” is derived from the fact that it is cooked in a “lagan” which is a wide, heavy-bottomed Indian pot. This wide lagan helps the even cooking of the chicken over “dum”. “Dum” is a style of cooking on a low flame without letting the steam escape from the dish like the Chicken Dum Biryani, Mutton Dum Biryani or even Veg Dum Biryani.

You must have noticed that lot of hyderabadi dishes are made using this Dum method, and this is no differen.t

Along with the other chicken recipes like the Traditional & Authentic Chicken Korma Curry, Easy and quick Karahi Chicken Recipe, Pahadi Chicken Recipe-Pahadi Chicken Curry,  and Instant Murgh Makhani Recipe-Butter Chicken Masala, this Hyderabadi Dum ka Murgh or the Hyderabadi Lagan Ka Murgh salan is a regular at many parties. You can try this amazing dish with chapati, naan, plain rice, Jeera Rice Recipe-how to make jeera rice recipe-indian cumin rice or Khichdi.

Made with cashews, almonds, coconut and yogurt, the flavors and taste are truly amazing. The nuts and coconut is made into a paste and mixed along with freshly ground spices. You can even add poppy seeds(khas-khas) if available. As it is banned in U.A.E., we don’t get the poppy seeds here and I just make without it. But if you have access to it, by all means add it.

Let’s get started with the Hyderabadi Dum ka Murgh Salan-Hyderabadi Lagan ka Murgh-Dum Chicken Curry

Hyderabadi Dum ka Murgh Salan-Hyderabadi Lagan ka Murgh-Dum Chicken Curry

Fa's Kitchen

Hyderabadi Dum ka Murgh. The chicken is cooked slowly without letting the steam escape under "Dum" in a wide, heavy bottomed pot, "Lagan". The lagan ka murgh is a rich creamy curry made with almonds, cashew, yogurt, poppy seeds.

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Course Chicken recipe

Cuisine Indian

Ingredients

  

• FOR THE PASTE
• 1/2 cup grated fresh coconut
• 5-6 cashew nuts
• 2 tbsp poppy seeds optional
• handful of soaked almonds
• 1 tbsp chironji seeds
• FOR THE SPICE POWDER
• 3 cardamoms
• 3 cloves
• 1/2 tsp shahi jeera
• 1 one inch stick cinnamon
• 1 tsp cumin seeds
• 1 tsp black pepper
• 2 tsp coriander seeds
• FOR MAKING THE DUM KA MURGH GRAVY
• 1 chicken cut into medium pieces
• 4 tbsp oil/ghee
• 2 medium size onions finely sliced
• 1 tbsp ginger garlic paste
• 1 tsp crushed red chili
• 1 cup yogurt
• 2 tbsp coriander leaves/cilantro finely chopped
• 2 tbsp mint leaves finely chopped
• salt to taste

Instructions

 

• Apply the ginger garlic paste, crushed red chili, yogurt and salt to the chicken and marinate for about an hour.
• Dry roast grated fresh coconut, cashew nuts, poppy seeds, chironji seeds. Peel the skin of the almonds and grind along with the roasted coconut, cashew nuts, poppy seeds, chironji to a fine paste. Set aside.
• Dry roast the cardamoms, cloves, shahi jeera, cinnamon, cumin seeds, black pepper, coriander seeds lightly and dry grind to a fine powder and keep this aside.
• In a heavy bottomed pan add the oil or ghee and fry the onions till golden brown.
• Add the ground dry spice powder and give it a stir for about 30 secs till aroma starts emanating.
• Now add the ground coconut paste and stir well till oil starts leaving the sides of the pan.
• Mix in the marinated chicken and add the coriander leaves and mint leaves. Cook on high flame for about 5 minutes. Stir and close the lid tightly and let it simmer for about 20-30 minutes till the chicken is cooked. Serve hot.

Notes

If you prefer a thin gravy, add a cup of water before closing the lid and cook.
If you prefer it in a dry form, after the chicken is cooked, cook further for a couple of minutes under high heat till all the masala is coated well with the chicken.

Until next time,

Fareeha

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