Lagan Ka Murgh

During my recent trip to Hyderabad, I got to do a lot of things that I had been wanting to do since long. I attended many weddings and enjoyed the traditional food serving there, brought along Lamsa tea mix which is something solely available in Hyderabad city, spices, and a few of the Indian utensils that were missing in my kitchen here depending on the weight limitations. I wish there was a little more allowance so that I could have got more.

Lagan – Indian utensil

Lagan is an Indian utensil that is wide, thick walled with a slightly curved thick bottom. I do not know if this is available and used in other parts of India as well. I brought along a medium sized lagan to use in my daily cooking. Mostly, this utensil is used to prepare dough in it, but it is also used to cook other dishes as well.

Since I had landed here in Toronto, I wanted to treat hubby dear with some special dishes, so I thought to prepare this simple yet exotic chicken curry. I cannot vouch for the authenticity of this recipe, but it turned out superb. My hubby was a happy man, he enjoyed several servings of this curry along with rice and licked the plate clean.

Marinating the chicken and then slow cooking it in the masala does the trick. If you do not have a lagan to cook this dish in, you can simply use any heavy bottomed pan instead.

Lagan Ka Murgh ~ Slow-cooked Creamy Chicken curry in Aromatic Spices

White Poppy Seeds/Khus Khus – 1 tbsp
Cashew nuts – 1/8 cup
Warm milk – 3/4 cup
Chicken – 8 chicken leg pieces (or 650 gms with bone or boneless chicken cut into bite size pieces)
Thick Yogurt – 1/2 cup
Ginger garlic paste – 1 tbsp
Red chilli powder – 2 tsp
Salt – 1 1/2 tsp
Turmeric powder – 1/2 tsp
Canola oil – 4 tbsp
Onions – 3, medium sized, finely sliced
Cloves – 4
Green cardamoms – 4
Dried Bay leaf/Tej patta – 1
Tomato – 1, large, pureed
Garam masala powder – 3/4 tsp
Cilantro/Kothmir – 2 tbsp, finely chopped

Lagan Ka Murgh ~ Slow-cooked Creamy Chicken curry in Aromatic Spices


1. In a small cup, add khus khus and cashewnuts. Pour in warm milk and let soak for 20-25 minutes. Later puree it into a smooth paste.
2. Marinate the chicken with yogurt, ginger garlic paste, turmeric powder, salt and red chilli powder. Mix well and keep aside for 30-40 minutes.
3. In a lagan or any thick bottomed vessel at medium high heat, pour oil and as soon as it is hot, add the sliced onions, two pinches of salt and fry while stirring constantly until they are golden brown in color. Add cloves, cardamoms and bay leaf. Add the marinated chicken along with the marinade and mix well. Add the prepared cashewnuts+khus khus+milk puree, and the tomato puree and mix well. Simmer, cover and let it cook slowly for 30-40 minutes. Keep stirring it every once in a while. You will see the oil will start to leave and the gravy will get thicker. Once done, sprinkle garam masala powder and chopped cilantro. Mix well and serve immediately.

Serve this creamy chicken curry warm along with hot Tandoori Naan, or Parathas or Khushka.


26 thoughts on “Lagan Ka Murgh

  1. Dear Mona,

    In Hyderabad from which shop did you buy this Lagaan. I want to buy one. Do you have the shop phone number ?

  2. Asak, just want to say JazakAllah Khair for all of your recipes! It’s really helping me as I learn to cook. My husband especially loved this chicken curry that I followed. May Allah swt bless u!

  3. Asak,

    This chicken dish looks as if it has lots of turmeric or yellow coloring in it. Due you also use turmeric powder at the end of cooking. I tried this dish but the color was different.

    WaAlaiKumAsSalaam Ashraf, the yellow color of the curry is due to the fluorescent lighting, and not due to turmeric. I took this picture at night and not in day light like I usually do, hence the difference.

  4. Aslkm, mona i really like ur cooking i tryed ur many receipes it came out really nice thnks n i m also from hyderabad now i live in jeddah can u tell in this receipe with wat thing i can subsitute khas khas pls reply me i will be waiting 2 know n try this chicken Allah hafiz.

  5. Assalamu Alaikum Mona,have just finished cooking this recipe,hope it comes out well.Didnt have the lagan so had to make do with the humble non-stick pan.Hope the taste wont differ too much. Pl keep posting more recipes.Thanks a lot!

  6. salam i m nazneen from dubai.i m new to this site. i liked ur lagan ka murgh very much.the prob is, here khus khus is strictly if i dont put this then it becomes dum ka murgh so can u giv any substitute for this.thanks

    WaAlaiKumAsSalaam Nazneen, you can use melon seed paste instead of khus khus. The sole reason behind the use of khus khus is because it gives body and a creamy flavor to the curry, which any nut paste can also do.

  7. Can somebody kindly let me know the exact address (or name of the shop) to look for the pathar for the pathar ka gosht receipe in old city (hyderabad). Thank you

    Zubair, I cannot tell you the name and address of the shop in Hyderabad city that sells the pathar for patar ka gosht preperation. As far as my knowledge, it should be very easily available in the old city Hyderabad.

  8. Lagan ka chicken looks awesome.

    Just curious, how is this dish different from regular chicken qorma? it looks like condensed chicken qorma…based on the recipe.

    Thanks for sharing the recipe:

    Aisha, the main ingredients for chicken qorma are roasted groundnut and coconut pastes, which gives the qorma its typical taste. These two ingredients are absent in the above recipe.

  9. I love chicken dishes that have been marinated in yogurt and spices; I find that it gives the chicken so much flavor and zest.
    Oh and that dish you brought back is lovely. Reminds me of my grandmother’s rice dish.

  10. assk mona
    wow lovely picts .very nice recipe.i shall it try soon,i.
    luv ur meetha chawal recipe too.
    happy to know u could attend many weddings in hyd , wish u could share picts of the food being served at these functions ,the famous hyderabadi dastarkhan.
    take care

  11. Asak,
    Good to see ur post and esp mouthwatering chicken. I am going for potluck and making chicken dish today iam going to try it. I hope mine has same color and texture as urs.

  12. Mona sahiba,
    What a description.VOW!I will definitely try it.
    How about cooking in a Ceramic pot(Kunna).You think it will be the same taste.

    Parveen, cooking the above curry in a kunna will make it even more delicious.

  13. asak mona i am back to saudi now from hyd……did not felt to come back again from home country………. but you reminded me of my mother in law she had made this for me in vacation but she did not revel me the recipie..hahaha now next time i will make for her :d thanks dearrrrrrr miss you as usual

  14. Hey mona asak. Hope u doin gr888. I simply love lagan ka chicken cooked by my mom. Thanks for reminding me. I’m gonna cook this 2moro. Keep on posting mouth watering recipes. U tc

  15. thanks mona…i usually prepare a simple red chicken without adding youghurt,instead i use to add tomato sauce to it for the gravy..but i guess yoghurt will easily help in the gravy…thanks again…

  16. asak mona ,
    welcome to toronto . nice to see your post after a long time , the receipe looks delicious . mona ji i am going to India Hyderabad next week can you tell me things that you brought along with you , like you said lagan and spices so it would be helpful to me here in cooking .your help in this regard is greatly appreciated .I am also looking for the stone which you mentioned earlier in cooking pather ka gosht , i think i can get that from charminar .pls help
    jazakallah kahir

    WaAlaiKumAsSalaam Nabeel. From Hyderabad, you can bring along with you the typical utensils like kadai, lagan, tawa etc from Osmania Bazar in Old City; various spices; Lasa Lamsa tea, if you like it; ready made pickles and other baked goodies like Osmania biscuits, fruit biscuits from Karachi Bakery; Sweets like Badaam ki Jali and other mithais from Pulla Reddy Sweets or any other mithaiwala shop; etc. You can get the Pathar for Pathar ka Gosht from Old City.

  17. hi mona,
    been a long time..that im talking to u…but i was going through all ur posts and was waiting for ur posts..and what a start!!! i must say..looks great!!!
    is this the same shaadi wala chicken?

    Humaira, if you are talking about the red chicken curry that is usually served at weddings, to prepare it just cook a simple yogurt based chicken curry with red color added to it. Nothing special that goes into it.

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