Lagan Ka Murg
INGREDIENTS :
CHICKEN 2 NO. ( 800 GM EACH )
CURD 200 GM
SALT TO TASTE
WHITE PEPPER POWDER 5 GM
YELLOW CHILLI POWDER 5 GM
YELLOW COLOUR FEW DROPS
FAT 200 GM
CLOVE 6-8 NO
CINNAMON STICKS 5 GM
WHOLE SMALL CARDAMOM 6-8 NO
BIG CARDAMOM 4-6 NO.
ROASTED GRAM FLOUR 50 GM
GINGER PASTE 10 GM
GARLIC PASTE 10 GM
ONION 200 GM
CASHEW NUTS 100 GM
CHAROLI 25 GM
DESICCATED COCONUT POWDER 20 GM
MACE POWDER 2 GM
SMALL CARDAMOM POWDER 5 GM
GARAM MASALA
PEPPERCORNS 10 GM
BIG CARDAMOM 5 GM
CLOVE 3 GM
NUTMEG 1 GM
CREAM 20 ML
WHITE UNSALTED BUTTER 20 ML
WATER 100 ML/ AS REQUIRED
PREPARATION :
- Peel, slice and fry onion till golden brown.
- Fry cashew nut, charoli, desiccated coconut, mix it with fried onion and make a fine paste.
- Grind all the ingredients together for garam masala and keep aside.
- Wash and remove the skin of the chicken and cut into half slant wise. (leg & breast together).
METHOD :
- Mix curd , salt , white pepper , yellow chilly powder , yellow colour and ginger-garlic paste together and mix it to the chicken.
- Add 3/4th of fat , clove , cinnamon sticks , whole small & big cardamom into the marinated chicken and cook the entire thing on to the slow fire till 90% done.
- Heat rest of the fat in a pan , add roasted gram flour powder , sauté it for some time . Add fried onion , cashew nut , charoli , desiccated paste into it . Cook it for some time add water as required . Cook and mix this masala into the semi finished chicken .
- Cook it for some more time till well done , add mace, small cardamom powder and garam masala powder, mix well and finish with white butter and cream. Serve hot.
