Dum Ka Murgh (Lagan Ka Murgh) Recipe
A flavorful and aromatic chicken dish with a blend of rich spices and a creamy, savory gravy. Dum Ka Murgh, also known as Lagan Ka Murgh, is a traditional North Indian delicacy that is perfect for special occasions or a comforting meal with naan or roti. The slow-cooked chicken, marinated in a mixture of yogurt, cashews, poppy seeds, and aromatic spices, delivers a melt-in-your-mouth experience.
Ingredients:
| Ingredient | Quantity |
|---|---|
| Chicken (cut into medium pieces) | 1 kg |
| Onions (finely chopped) | 4 |
| Ginger paste | 1 teaspoon |
| Garlic paste | 1 teaspoon |
| Poppy seeds (soaked in water) | 1/2 cup |
| Cashew nuts (blanched) | 1/2 cup |
| Green chilies | 3 |
| Sunflower oil | As required |
| Coriander leaves (chopped) | 2 tablespoons |
| Curd (Dahi/Yogurt) | 1/2 cup |
| Turmeric powder (Haldi) | 1/2 teaspoon |
| Red chili powder | 2 teaspoons |
| Coriander powder (Dhania) | 1-1/2 tablespoons |
| Mustard oil | 2 tablespoons |
| Lemon juice | 1 teaspoon |
| Salt | 1 teaspoon |
| Ginger garlic paste | 1 teaspoon |
| Bay leaves (Tej Patta) | 2 |
| Green cardamom (Elaichi) | 4 pods/seeds |
| Black cardamom (Badi Elaichi) | 2 pods |
| Cinnamon stick (Dalchini) | 1-inch piece |
| Ajwain (Carom seeds) | 1/2 teaspoon |
| Mace (Javitri) | 1 teaspoon |
| Cloves (Laung) | 4 |
| Black peppercorns | 4 whole |
Prep Time: 10 minutes
Cook Time: 120 minutes
Total Time: 130 minutes
Servings: 6
Cuisine: North Indian
Course: Lunch
Diet: Non-Vegetarian
Instructions:
-
Prepare the Chicken Marinade:
Begin by thoroughly washing and draining the chicken pieces. In a large mixing bowl, combine the chicken with ginger and garlic paste, salt, lemon juice, turmeric powder, red chili powder, coriander powder, and yogurt. Mix well to ensure the chicken is evenly coated with the marinade. Cover the bowl with plastic wrap and refrigerate for 2 to 3 hours to allow the flavors to meld and the chicken to tenderize. -
-
Cook the Spices:
Heat sunflower oil in a heavy-bottomed pan over medium heat. Add the whole spices—bay leaves, cardamom, black cardamom, cinnamon, cloves, black peppercorns, ajwain, and mace. Allow them to crackle and release their fragrant oils. This step adds depth of flavor to the dish. -
Saute the Onions:
Once the spices have crackled, add the finely chopped onions (or ground onions) to the pan. Stir-fry the onions until they turn golden brown and the raw smell dissipates. This will create a rich base for the gravy. -
Cook the Chicken:
Now, add the marinated chicken to the pan along with the remaining marinade and the curd (yogurt) mixture. Increase the heat to high and cook until the yogurt begins to release water. Once the water has reduced slightly, lower the flame and cover the pan with a lid. Allow the chicken to cook slowly for about 20-30 minutes. The slow cooking helps the flavors infuse into the chicken. -
Prepare the Paste:
While the chicken is cooking, take the soaked poppy seeds and blanched cashew nuts. Grind them together in a blender or food processor until you achieve a smooth, fine paste. This will add a creamy texture to the dish once added to the chicken. -
Add the Cashew-Poppy Paste:
After the chicken has cooked and the curd has reduced, stir in the cashew and poppy seed paste. Mix well to incorporate the paste into the chicken. Check for seasoning and adjust salt if necessary. If the gravy seems too thick, add a little water to achieve the desired consistency. -
Final Cooking:
Cover the pan again and let the chicken cook for an additional 7-8 minutes on low heat. This allows the flavors to meld and the chicken to absorb the richness of the gravy. -
Garnish and Serve:
Turn off the heat and garnish the Dum Ka Murgh with freshly chopped coriander leaves and broken cashew pieces. The cashews add a delightful crunch and texture, while the coriander gives a fresh, herby finish.
Serving Suggestions:
Dum Ka Murgh is best enjoyed when served with Roomali Roti, Mandey, or Butter Naan. The rich, aromatic gravy pairs wonderfully with soft, pillowy breads, allowing you to scoop up every bit of the flavorful sauce.
Tips:
- Slow Cooking: The key to making this dish is slow cooking. It helps the chicken absorb the spices fully and ensures a tender texture.
- Cashew-Poppy Paste: For an even creamier texture, you can also add a bit of cream along with the cashew-poppy paste.
- Spices: Adjust the spice levels according to your taste. If you prefer a milder dish, you can reduce the amount of chili powder or green chilies.
- Make Ahead: This dish can be marinated and prepared a day ahead for a richer flavor. The chicken will absorb all the spices better overnight.
Enjoy this indulgent, aromatic dish that is bound to be a hit at any table. Dum Ka Murgh (Lagan Ka Murgh) is a celebration of North Indian flavors, perfect for family dinners, special occasions, or whenever you want to enjoy a luxurious, comforting meal.
