In daily
busy life we always want some easy recipes to cook fast and they need to be
tasty also. Sometime for guests we don’t get any early notice but any how we
want to cook the best dishes form them. In my place most of my guests want
chicken in main course. Some chicken dishes need to be marinated for long. So I
always want some easy recipe where we don't need to marinate the chicken pieces
but the dish need to be very tasty also. Last night dinner I prepared one very
easy chicken curry and you can cook this very fast. The name of this dish is
LAGAN-KA-MURG, I learnt the recipe from a cookery show.
The
specialty of this dish is just making a mixture of all the ingredients and slow
cook the chicken pieces on them. The gravy is creamy and the taste is really
royal. Perfect for your guests, and I am sure after having the dish
they will plan to visit your place again.
Ingredients:
1.Chicken:
600 gm.
2.One large
sliced fried onion.
3.One small
tomato paste.
4.Three
green chili paste.
5.One tea
spoon ginger and garlic paste.
6.Poppy
seeds: One 2 tea spoon.
7.Cashew
nuts: 6 to 8 pieces.
8.Dry
coconut: 1 table spoon.
9.Red chili
powder: 1 tea spoon.
10.Kashmiri
red chili powder: 1 tea spoon.
11.Garama
Masala Powder: ½ tea spoon. One small cinnamon stick.
12.Curd: 2
table spoon.
13.Chopped
coriander leaves: a hands full.
14.Chopped
mint leaves: around 10 to 12 leaves.
15.Ghee or
Sunflower oil : 2 table spoon.
16.Salt and
sugar as per taste.
Process:
Wash and
clean the chicken pieces, and some salt and keep it aside.
Now dry
roast the poppy seeds, cashew nuts and dry coconuts and make a paste with some water.
Now in a
large bowl add the cashew coconut poppy seeds paste then add all the
ingredients from no 2 to 16 just add one table spoon of ghee or sunflower oil
on it. Mix all nicely.
Now rest of
the ghee or oil add in a heavy bottomed vessel after it become hot add the cinnamon
stick now slowly add the mixture with some water. After it starts boiling add
the chicken pieces and cook this in low flame with a lid for 8 to 10 mints.
Now remove
the lid and cook for another 10 to 12 mints.
The easy
LAGAN-KA-MURG is ready serve hot with NAAN or Plain Roti or any Rice.
