Dum Ka Murgh (Lagan Ka Murgh) Recipe
A non-veg North Indian Recipes recipe with chicken - cut into medium pieces, onions - finely chopped, teaspoons ginger - paste. Ready in 2h 10m, serves 6.
Curated byKavya Sharma🇮🇳
Instructions
15 steps- 1
To begin making the Dum Ka Murgh recipe, wash and strain the chicken nicely
chicken - cut into medium pieces(1 kg) - 2
In a mixing bowl, add chicken with all the ingredients mentioned under Marinade
chicken - cut into medium pieces(1 kg) - 3
Mix well and cling wrap the bowl, refrigerate for 2 to 3 hours
- 4
In a heavy bottomed pan, heat oil and add all the whole spices and let them crackle
whole black peppercorns(4) - 5
Now add finely chopped or ground onion and saute till raw smell goes off
onions - finely chopped(4)tablespoons coriander (dhania) leaves - chopped(2) - 6
Add ginger garlic paste and fry everything till golden in colour
teaspoons ginger - paste(1)teaspoons garlic - paste(1)ginger garlic paste(1 teaspoon) - 7
Now add the marinated chicken along with the curd mix and turn the flames high so that the curd leaves water
chicken - cut into medium pieces(1 kg)poppy seeds - soaked in water(1/2 cup)tablespoons coriander (dhania) leaves - chopped(2)curd (dahi / yogurt)(1/2 cup) - 8
Once the curd starts reducing, turn the flame low and let the chicken cook with lid covered
chicken - cut into medium pieces(1 kg)curd (dahi / yogurt)(1/2 cup) - 9
This may take 20-30 minutes
- 10
Meanwhile take soaked poppy seeds and blanched cashews in a grinder jar and grind to make a smooth and fine paste
teaspoons ginger - paste(1)teaspoons garlic - paste(1)poppy seeds - soaked in water(1/2 cup)cashew nuts - blanched(1/2 cup)ginger garlic paste(1 teaspoon) - 11
Once the chicken is slow cooked, add the cashew and poppy paste and mix nicely
chicken - cut into medium pieces(1 kg)teaspoons ginger - paste(1)teaspoons garlic - paste(1)poppy seeds - soaked in water(1/2 cup)cashew nuts - blanched(1/2 cup)ginger garlic paste(1 teaspoon) - 12
Adjust salt and add little water to make a thick curry
poppy seeds - soaked in water(1/2 cup)salt(1 teaspoon) - 13
Cover the lid and let the chicken cook for another 7 to 8 minutes
chicken - cut into medium pieces(1 kg) - 14
Turn off the gas and garnish the Lagan ka Murgh with broken cashew chunks and fresh coriander
cashew nuts - blanched(1/2 cup)tablespoons coriander (dhania) leaves - chopped(2)-/2 tablespoons coriander powder (dhania)(1) - 15
Garnished with cashews chunks and coriander, Dum ka Murgh goes best when served with Roomali Roti, Mandey or Butter Naan
cashew nuts - blanched(1/2 cup)tablespoons coriander (dhania) leaves - chopped(2)-/2 tablespoons coriander powder (dhania)(1)
Rate this recipe
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Dum Ka Murgh (Lagan Ka Murgh) Recipe
A non-veg North Indian Recipes recipe with chicken - cut into medium pieces, onions - finely chopped, teaspoons ginger - paste. Ready in 2h 10m, serves 6.
Curated byKavya Sharma🇮🇳
Estimated Nutrition Highlights
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Directions
15 steps- 1
To begin making the Dum Ka Murgh recipe, wash and strain the chicken nicely
chicken - cut into medium pieces(1 kg) - 2
In a mixing bowl, add chicken with all the ingredients mentioned under Marinade
chicken - cut into medium pieces(1 kg) - 3
Mix well and cling wrap the bowl, refrigerate for 2 to 3 hours
- 4
In a heavy bottomed pan, heat oil and add all the whole spices and let them crackle
whole black peppercorns(4) - 5
Now add finely chopped or ground onion and saute till raw smell goes off
onions - finely chopped(4)tablespoons coriander (dhania) leaves - chopped(2) - 6
Add ginger garlic paste and fry everything till golden in colour
teaspoons ginger - paste(1)teaspoons garlic - paste(1)ginger garlic paste(1 teaspoon) - 7
Now add the marinated chicken along with the curd mix and turn the flames high so that the curd leaves water
chicken - cut into medium pieces(1 kg)poppy seeds - soaked in water(1/2 cup)tablespoons coriander (dhania) leaves - chopped(2)curd (dahi / yogurt)(1/2 cup) - 8
Once the curd starts reducing, turn the flame low and let the chicken cook with lid covered
chicken - cut into medium pieces(1 kg)curd (dahi / yogurt)(1/2 cup) - 9
This may take 20-30 minutes
- 10
Meanwhile take soaked poppy seeds and blanched cashews in a grinder jar and grind to make a smooth and fine paste
teaspoons ginger - paste(1)teaspoons garlic - paste(1)poppy seeds - soaked in water(1/2 cup)cashew nuts - blanched(1/2 cup)ginger garlic paste(1 teaspoon) - 11
Once the chicken is slow cooked, add the cashew and poppy paste and mix nicely
chicken - cut into medium pieces(1 kg)teaspoons ginger - paste(1)teaspoons garlic - paste(1)poppy seeds - soaked in water(1/2 cup)cashew nuts - blanched(1/2 cup)ginger garlic paste(1 teaspoon) - 12
Adjust salt and add little water to make a thick curry
poppy seeds - soaked in water(1/2 cup)salt(1 teaspoon) - 13
Cover the lid and let the chicken cook for another 7 to 8 minutes
chicken - cut into medium pieces(1 kg) - 14
Turn off the gas and garnish the Lagan ka Murgh with broken cashew chunks and fresh coriander
cashew nuts - blanched(1/2 cup)tablespoons coriander (dhania) leaves - chopped(2)-/2 tablespoons coriander powder (dhania)(1) - 15
Garnished with cashews chunks and coriander, Dum ka Murgh goes best when served with Roomali Roti, Mandey or Butter Naan
cashew nuts - blanched(1/2 cup)tablespoons coriander (dhania) leaves - chopped(2)-/2 tablespoons coriander powder (dhania)(1)
Rate this recipe
