Lagan ka dum ka murgh (hyderabadi special chicken gravy made in a special vessel) Recipe

Recipe By Slurrp

Lagan ka dum ka murgh is a special chicken gravy dish from Hyderabad, India. It is cooked in a unique vessel called 'lagan' which is a deep, wide-mouthed pot. The chicken is marinated in a flavorful mixture of spices, yogurt, and ginger-garlic paste, and then slow-cooked in the lagan, resulting in tender and succulent chicken pieces. The gravy is rich and aromatic, with a perfect balance of spices. This dish is often served with naan or rice.

4.3
24 Rating -
Rate
Non Vegdiet
3hr 45minstotal
3hr Prep
45minsCook
3hr 45m.total
3hr Prep
45m.Cook
Lagan ka dum ka murgh (hyderabadi special chicken gravy made in a special vessel)
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Ingredients for Lagan ka dum ka murgh (hyderabadi special chicken gravy made in a special vessel) Recipe

  • 50 gram Chicken, Cut Into Pieces
  • 1/10 cup Yogurt
  • 1/5 tablespoon Ginger Garlic Paste
  • 1/10 teaspoon Red Chili Powder
  • 1/20 teaspoon Turmeric Powder
  • 1/10 teaspoon Garam Masala
  • As required Salt To Taste
  • 1/5 tablespoon Oil
  • 1/5 Onions, Finely Chopped
  • 1/20 cup Tomato Puree
  • 1/5 Green Chilies, Slit
  • 1/5 tablespoon Fresh Coriander Leaves, Chopped

Directions: Lagan Ka Dum Ka Murgh (hyderabadi Special Chicken Gravy Made In A Special Vessel) Recipe

Cooking Directions

  • STEP 1.In a bowl, marinate the chicken with yogurt, ginger-garlic paste, red chili powder, turmeric powder, garam masala, and salt.
  • STEP 2.Heat oil in a lagan or deep pot, add onions and sauté until golden brown.
  • STEP 3.Add the marinated chicken and cook on low heat for about 30 minutes, stirring occasionally.
  • STEP 4.Add tomato puree, green chilies, and coriander leaves. Cook for another 10 minutes.
  • STEP 5.Add water if needed to adjust the consistency of the gravy. Cook for a few more minutes.
  • STEP 6.Garnish with fresh coriander leaves and serve hot with naan or rice.

Cooking Tips

  • Make sure to marinate the chicken for at least 1 hour to allow the flavors to penetrate.
  • You can adjust the spice level according to your preference by adding more or less red chili powder and green chilies.
  • For a richer gravy, you can add a tablespoon of cashew paste or cream.

Storage and Serving

  • Lagan ka dum ka murgh can be stored in an airtight container in the refrigerator for up to 3 days.
  • Reheat the gravy on the stovetop or in the microwave before serving.
  • Serve this dish with naan, roti, or steamed rice for a complete meal.
Nutrition
value
518
calories per serving
24 g Fat34 g Protein48 g Carbs18 g FiberOther

Current Totals

  • Fat
    24g
  • Protein
    34g
  • Carbs
    48g
  • Fiber
    18g

MacroNutrients

  • Carbs
    48g
  • Protein
    34g
  • Fiber
    18g

Fats

  • Fat
    24g

Vitamins & Minerals

  • Calcium
    394mg
  • Iron
    7mg
  • Vitamin A
    353mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    10mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    72mcg
  • Vitamin B12
    0mcg
  • Vitamin C
    21mg
  • Vitamin E
    2mg
  • Copper
    < 1mcg
  • Magnesium
    124mg
  • Manganese
    7mg
  • Phosphorus
    401mg
  • Selenium
    38mcg
  • Zinc
    3mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp