5 Minutes to Serving Tasty Lagan chicken gravy

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Lagan chicken gravy

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Here are the ingridients that are needed to produce a yummy Lagan chicken gravy:

  1. Get 6-8 of Chicken legs.
  2. Get 2 of large onions.
  3. Use 2 of tomatoes.
  4. Take 1 cup of Curd.
  5. Provide 1 teaspoon of Tandoori masala.
  6. Provide 1 teaspoon of Kasuri methi dry roasted & crushed.
  7. Take as required of Oil for cooking.
  8. Use 1 teaspoon of Ginger garlic paste.
  9. Provide as per taste of Salt.
  10. Take 1/2 teaspoon of Turmeric powder.
  11. Take 1 1/2 teaspoon of Kashmiri red chilli powder.
  12. You need 2 pinch of Orange red food color.
  13. Take 1 tablespoon of Coriander leaves for garnishing & lime juice.
  14. Take 1/2 teaspoon of homemade Garam masala powder.

Done with the ingridients? Here are the procedures on cooking Lagan chicken gravy:

  1. Wash the chicken & add salt, turmeric powder, ginger garlic paste, dry roasted kasuri methi mix roughly cover it & set in the freezer to marinate it..
  2. Now semi fry the chopped onions.
  3. Once it is at room temperature then add 1/2 cup curd & make a fine paste.
  4. Now make a fine paste of tomato’s also then add in the same oil in which we fried onions.
  5. Once the tomato’s gravy is frying add in the other half wisked curd fry well then add the chicken legs stock which was left in marination with splash of water then add some salt, red chilli powder till the oil separates.
  6. Besides in add oil in other Kadai or pan then fry the chicken legs till golden all over remove it & set aside.
  7. The tomatoes gravy prepared add in the fried chicken legs then cover & cook for 10 minutes further add in the curd & onions paste prepared & stirr a little again cover the lid let it cook for around 10 minutes then add the orange red food colour 2 pinch.
  8. Off the burner & uncover the lid taste all spices anything less according to your taste add it of just add the garnishing of coriander leaves, lime juice & Garam masala powder slightly give a stir one the burner & cook for 3-5 minutes on medium burner & the gravy must b thick..
  9. Once the oil separates it’s ready to be served with tandoori naan, zeera rice or kaju rice taste is just fantastic. The delicious Lagan chicken is ready…!.

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. Lagan Nu Custard by Perzen Patel Lagan nu Custard. Photo: Perzen Patel of Bawi Bride. There's no better way to end the wedding celebrations than with this silky custard topped with an array of dry fruits.

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