Hyderabadi Chicken Curry (Lagan Ka Murg) Recipe - Serves 8-10

Hyderabadi Chicken Curry (Lagan Ka Murg) Recipe

From 1442 to 1802 calories each serving (1640 to 2000 calories if eating with rice)

Taste Rating = 7     Heat Rating = Mild to Medium



Ingredients

60g (2 oz) desiccated coconut
12 cashews, halved
2 tablespoons (30ml) poppy seeds
4 fresh green chillies, with stalks cut off (and discarded) and coarsely chopped
1 tablespoon (15ml) lemon juice
1/2 teaspoon (2.5ml) salt
2 cups (500ml or 17 fl oz) tomato puree/paste
1 tablespoon (15ml) garlic paste
1 tablespoon (15ml) ginger paste
2 teaspoons (10ml) ground coriander
1 teaspoon (5ml) ground cumin
1 tablespoon (15ml) garam masala
1 tablespoon (15ml) ghee
2 cups (500g or 1 lb 1 oz) unsweetened natural yoghurt
1/2 cup (125ml or 4 fl oz) fresh coriander (cilantro) leaves, finely chopped
1 tablespoon (15ml) fresh mint, finely chopped
1 teaspoon (5ml) salt
3 tablespoons (45ml) vegetable oil
1KG (2 lbs 3 oz) boneless and skinless chicken thighs, each thigh cut into 4 pieces


Method

Heat a small frying pan over a low to medium heat (no oil in the frying pan)
Add the coconut, cashews and poppy seeds and dry-roast for 3 minutes, stirring all the time and then tip the contents of the frying pan into a large mixing bowl (tip the ingredients into the mixing bowl if they start to burn)
Let the contents of the mixing bowl cool
Once cooled, put the contents of the mixing bowl into a food processor, add 60ml (2 fl oz) of cold water, blend into a smooth paste (add a little more water if needed) and then tip the paste back into the mixing bowl
Put the fresh green chillies, lemon juice and the 1/2 teaspoon of salt into a food processor and blend into a paste (add a little more lemon juice if needed - do not add water)
Add the green chilli paste to the mixing bowl (that has the coconut paste in it) and mix well
Add the tomato juice/puree, garlic paste, ginger paste, ground coriander, ground cumin, garam masala, ghee, yoghurt, fresh coriander (cilantro), fresh mint and the teaspoon of salt, mix well and set aside
Heat the vegetable oil in a large heavy-bottomed saucepan (you need one with a lid) over a medium heat
Add the contents of the mixing bowl to the saucepan, bring to a simmer and cook for 1 minute, stirring a couple of times
Add the chicken thighs, mix well, bring to a good simmer and simmer for 4 minutes, stirring every minute or so
Add 1/2 cup (125ml or 4 fl oz) cold water, mix well, bring to the boil, reduce the heat to maintain a simmer, cover and cook for 20 minutes, stirring every few minutes (add a little more cold water if the curry becomes too dry)
Make sure that the chicken is cooked (cook longer if needed)
Serve hot on rice

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Recipe submitted on 9 April 2016

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