Lagan ka Murgh ( Hyderabadi Chicken Curry )
Oriyarasoi - Flavours from a oriya kitchen
Oriyarasoi - Flavours from a oriya kitchen
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Ingredients

  • 500 gm chicken on the bones
  • 1 tbsp poppy seeds
  • 3 tbsp broken cashew
  • 1 tbsp chiroli (charmagaj)
  • 2 tbsp grated dry coconut (copra)
  • 1 tsp red chilli powder ( I only had the Kashmir variety in stock which gave the dish a reddish hue )
  • 1/2 tsp garam masala powder
  • 2-3 clarified butter or desi ghee
  • 2 tbsp ginger garlic paste
  • 1 1/2 cups tomato puree (freshly made)
  • 1 1/2 cups fried onions ( I used two medium sized onions, sliced thinly and deep fried )
  • 1/2 cup finely chopped mint leaves
  • 1 cup finely chopped coriander leaves
  • 3-4 crushed green chillis
  • 1/2 cup yogurt (and just a little more)
  • salt to taste

Instructions

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