Name: LAGAN KA MURG
Yield: 4 servings
Cuisine: Mughlai
Ingredients: 1600 Gms Chicken Whole (2 birds x 800 gms); 200 Gms Curd; 5 Gms Salt; 5 Gms White pepper powder; 1 Gms Saffron; 200 Gms Ghee; 5 Gms Cloves; 5 Gms Green cardamom; 5 Gms Cinnamon sticks; 50 Gms Roasted gram flour; 10 Gms Ginger paste; 10 Gms Garlic paste; 200 Gms Onions sliced, fried golden; 100 Gms Cashew nuts broken; 25 Gms Chironjee; 40 Gms Desiccated coconut; 2 Gms Mace powder; 2 Gms Green cardamom powder; Garam masala (Ground from whole spices listed below); 10 Gms Pepper corns (For garam masala); 5 Gms Black cardamom (For garam masala); 5 Gms Cloves (For garam masala); 1 Gms Nutmeg (For garam masala)

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LAGAN KA MURG — Formulation & Method | CuliNect