Sunday, September 14, 2014

Lazeez Murgh

Lazeez Murgh is one of the classic chicken dishes of Hyderabad. The origins of this dish goes way back during the times of Nizams. But often this dish is mistaken to that of a punjabi dish with similar name i.e. Lazeez Murgh Tikka Masala. Though some of the ingredients for both these dishes are same, the recipe is totally different. 

I got an opportunity to taste this dish in one of the Indian restaurants during my stay at the US. Just after a bite, I could make out this dish surely comes either from the kitchen's of Lucknow Nawabs or Hyderabadi Nizams. Not to my surprise, the chef was a Hyderabadi and from Old city. He was so polite and kind enough that when I asked, he shared the recipe to me without any hesitation (may be due to the 'Hyderabad' connection we both had in common). I was looking for this in all the restaurants I'd been too in Hyderabad and hardly came across the one which serves this dish baring few, one of them being 'Ohri's-Guffa' at Basheerbagh.

This is one such dish that surely makes any dining table royal just by it's rich aroma, tangy and spicy flavors. Definitely worth in any menu. So here goes the recipe:-

Cooking Time:  30 mins                                                                             Servings:  4
Preparation Time:  45 mins                                                                       Category:  Main Course - Non-Veg 


Ingredients:
========
Boneless Chicken - 250 gms
Tej patta/bay leaves - 2
Lazeez Murgh
Cloves - 4
Crushed Cinnamon sticks - 2
Red chilli powder - 2 tsp 
Turmeric powder - 1/2 tsp
Saunf powder - 1/2 tsp 
Yogurt - 1 cup
Amchur Powder - 1 tsp 
Garam Masala powder - 1 tsp
Coriander powder - 1/2 tsp
Onion paste - 1 cup (roast them for a couple of mins in a pan and then blend to a paste)
Ginger garlic paste - 2 tsps
Ghee - 2 Tbsps.
Salt to taste
Finely chopped coriander and roasted garlic cloves - for garnishing



Preparation Method:
=============
  • Wash the chicken pieces thoroughly and drain them into a vessel.
  • To it add turmeric powder, red chilli powder, ginger garlic paste, amchur powder, salt to taste, garam masala powder, coriander powder, yogurt. Mix them well and let it marinade for 30 mins
  • Heat ghee in a cooking vessel and add bay leaves, cinnamon and cloves. Saute for couple of mins. Add saunf powder and mix well.
  • Now add the marinated chicken, mix and cook for about 15 mins on medium flame.
  • Add the onion paste to this and mix it gently. Then add 2 cups of water, close the vessel with a lid and cook for another 10 mins on medium to low flame.
  • Open the vessel, mix for one last time and take the dish into a serving bowl.
  • You can make a tempering with mustard, jeera, dry red chillies, finely chopped coriander and garlic cloves and garnish the dish else garnish it with finely chopped coriander and garlic cloves.
  • Serve hot with steam rice, any Indian breads, chapathis, Hyderabadi Bagara rice or any rice dish.

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