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Hyderabadi Lagan ka Murgh

spice.PNG

Poultry

Indian

Tested

Ingredients

average rating is 5 out of 5

Chicken 2kg

Curd 300gms

Onions 3-4 medium sized

Almonds 10-15

Cashew nuts 10-15

Chironji/charoli 1&1/2 tspn

Poppy seeds 1&1/2 tspn

Coconut 2tspn

Cooking oil 1 cup

Coriander leaves handful

Mint leaves handful

Green chillies 4-5

Ginger garlic paste 4 tspn

Red chilli powder 2tspn

Salt 1tspn (as per your taste)

Turmeric powder 1 tspn

Garam masala powder 2tspn

Cloves 4-5

Cardamom pods 4-5

Shahzeera 1tspn

Cumin seeds 1tspn

Coriander seeds 1tspn

Mace..small piece

Cinnamon sticks 4-5

Recipie

Directions

Marinate chicken with GG Paste

Add salt, lemon juice , red chili and lemon juice and turmeric

Roast coriander seeds, pepper corn, jeera, cloves, cardoon, cinnamon, Mace and cumin seeds. Grind to a powder

Add 2 sp to the chicken

add saffron and mill mixture (warm)

Marinate for 1 hr

Grind fried onion and curd and add to chicken

Roast Cashew and almonds, coconut, khus khus (poppy seeds) and Chirinji. Grind and to chicken

Grind and add to chicken

Add 3 tbs of oil

Add coriander leaves, Pudina and green chili

and fry till chicken is cooked

Note:

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