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

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.
Course Chicken recipe
Cuisine Indian
Author Fa's Kitchen

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.