Dum Ka Murgh (Lagan Ka Murgh) Recipe

Step 1: To begin making the Dum Ka Murgh recipe, wash and strain the chicken nicely

Step 2: In a mixing bowl, add chicken with all the ingredients mentioned under Marinade

Step 3: Mix well and cling wrap the bowl, refrigerate for 2 to 3 hours

Step 4: In a heavy bottomed pan, heat oil and add all the whole spices and let them crackle

Step 5: Now add finely chopped or ground onion and saute till raw smell goes off

Step 6: Add ginger garlic paste and fry everything till golden in colour

Step 7: Now add the marinated chicken along with the curd mix and turn the flames high so that the curd leaves water

Step 8: Once the curd starts reducing, turn the flame low and let the chicken cook with lid covered

Step 9: This may take 20-30 minutes

Step 10: Meanwhile take soaked poppy seeds and blanched cashews in a grinder jar and grind to make a smooth and fine paste

Step 11: Once the chicken is slow cooked, add the cashew and poppy paste and mix nicely

Step 12: Adjust salt and add little water to make a thick curry

Step 13: Cover the lid and let the chicken cook for another 7 to 8 minutes

Step 14: Turn off the gas and garnish the Lagan ka Murgh with broken cashew chunks and fresh coriander

Step 15: Garnished with cashews chunks and coriander, Dum ka Murgh goes best when served with Roomali Roti, Mandey or Butter Naan