Hyderabadi Lagan ka Murgh
Ingredients
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
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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