Lagan Chicken
Lagan Chicken , 'Lagan' basically means the big pot that is used to cook . It is so easy to make that you will want to make this every week. Just marinate the chicken with spices and yogurt, keep it on low flame, top it with some fried onions and voila! delicious lagan chicken is ready to be served with naan or rice. Its basically a hyderabadi dish and my maami ( aunt) used to make the best lagan chicken I've ever had. So here goes .... Do give it a try and let us know what you think!
Lagan Chicken
Serves - 5-6
Duration - Marination time - 60 mins
Cooking time - 30 mins
Ingredients
- Chicken - 1 kg
- Ginger garlic paste- 1 tsp
- Turmeric - 1/2 tsp
- Red Chilli powder- 2 tsp
- Black pepper (whole) - 1/2 tsp
- Shah Zeera - 1 tsp
- Chaat masala - 1/2 tsp (optional)
- lime - 1
- Salt- 1 & 1/2tsp (to taste)
- Yogurt - 1 cup (beaten)
- Oil - 2 tbsp
- green chillies- 4-6 nos
- Garam masala - 3 each (whole)
- Onion - 3 medium (thinly sliced)
- Coriander leaves - handful (finely chopped)
- Mint leaves - 6-8no.s (finely chopped)
- Oil - 2 tbsp
Method -
- Wash Chicken thoroughly, strain and keep aside.
- In a deep bowl, keep the chicken pieces, add the ginger garlic paste, salt, haldi , red chilli powder, garam masala, chaat masala, black pepper and zeera.
- Beat the yogurt well. and add it to the chicken.
- Add green chillies, coriander and mint leaves.
- Let the chicken marinate for an hour.
- After an hour, heat a deep cooking pot,add 2 tbsp oil then add the marinated chicken to it.
- Close the lid and let it cook on medium-low heat.
- Now take a small wok, heat oil, and add the finely sliced onions, let it fry.
- Once the onions are golden -brown, remove it on a paper (or newspaper) so the they remain crisp.
- Once the chicken is cooked, crush (3/4th of the ) fried onions and add it to the gravy.
- Mix well. squeeze a lime n mix again.
- Garnish with the remaining fried onions and coriander leaves.
- Serve hot with naan / roti or Bagaara Khaana /zeera rice.
