Simple Way to Make Super Quick Homemade Lagan chicken gravy - Free download

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We hope you got insight from reading it, now let's go back to lagan chicken gravy recipe. To cook lagan chicken gravy you need 14 ingredients and 9 steps. Here is how you do that.

The ingredients needed to prepare Lagan chicken gravy:

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

Instructions to make 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...!.

Roast the bird with garlic, onion and shallots - they will caramelise with the meat juices to flavour the gravy. Alternatively, add a couple of wedges of lemon with the chicken for a sharper flavour. Bay leaves impart a subtle flavour, too. When the chicken is cooked, remove it from the oven tray and set aside. While the chicken is resting, make the gravy.

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