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1 medium-sized chicken (disjointed)
100 grams baby-potatoes
(boiled and peeled)
a little butter silver foil
5 red Kashmiri chillies
1 piece ginger
6 flakes garlic 1 large onion
1 thIsp poppy-seeds
r piece dry coconut
25 grams cashew-nuts 1/2 cup ghee
a few drops of milk
1 tsp turmeric powder
2 thIsps garam masaia salt to taste
2 large tomatoes (blanched and sliced)
2 cups thin and 1/2 cup thick coconut milk
a few coriander leaves (chopped)
How to make Lagan Ka Murg
METHOD:
Fry the potatoes gently in butter, to a very light color. Cover well with foil. Grind the chillies, ginger, garlic, onion, poppy-seeds, coconut and cashew-nuts to a paste. Heat the ghee and fry the paste, adding a little milk now and then till the paste is a rich gold in color, and the ghee floats to the top. Add the chicken and fry to a golden color. Mix in all the spices, salt, tomatoes and thin coconut milk. Cook till the chicken is tender and the gravy thick. Now add the thick coconut milk and simmer. Serve hot, garnished with potatoes and fresh coriander leaves.