Chicken Lagan Recipe- Coconut Cashew & Spice Infused Delight

Last Updated on 4 months by Neha Deshmukh

Chicken Lagan Recipe: Coconut Cashew & Spice Infused Delight

Hey everyone! If you’re anything like me, you absolutely love a good, flavorful curry. And let me tell you, this Chicken Lagan is something special. It’s a dish that’s been passed down through generations, and it’s always a hit whenever I make it for family and friends. The creamy, rich gravy, infused with coconut, cashews, and a beautiful blend of spices… honestly, it’s comfort food at its finest!

Why You’ll Love This Recipe

This Chicken Lagan isn’t just delicious; it’s a whole experience. It’s a little bit different from your everyday chicken curry. The nut paste base gives it an incredible depth of flavor and a luxurious texture. Plus, it’s surprisingly easy to make, even though it tastes like you’ve spent hours in the kitchen. Trust me, you’ll want to add this one to your regular rotation!

Ingredients

Here’s what you’ll need to create this magic:

• 1 kg chicken
• 3 tablespoon oil/ghee
• 1 cup fried onions
• 1 tablespoon dry grated coconut
• 3-4 cashewnuts
• 1 teaspoon chironji seeds
• 4-5 almonds soaked
• 1 teaspoon poppy seeds
• Salt, to taste
• 1 teaspoon red chilli powder
• 1 teaspoon ginger garlic paste
• 1 teaspoon green chilli paste
• 1 cinnamon stick
• 2 cardamoms
• 1 teaspoon garam masala powder
• 1 teaspoon black pepper powder
• 1 cup yogurt
• 1 cup tomato puree
• 2 teaspoon coriander leaves
• 2 teaspoon mint leaves
• 1 teaspoon lemon juice

Ingredient Notes

Let’s talk about those ingredients for a sec! The real star here is the nut paste. Using a combination of coconut, cashews, chironji, and poppy seeds creates a wonderfully complex flavor.

• Coconut: I prefer using dry grated coconut for this, as it gives a more authentic taste.
• Cashews & Almonds: These add richness and help thicken the gravy. Soaking the almonds makes them blend smoother.
• Chironji & Poppy Seeds: These little seeds add a subtle nutty flavor and texture that you won’t find in other curries.
• Oil vs. Ghee: Traditionally, ghee (clarified butter) is used for its rich flavor. But oil works just fine if you prefer! I sometimes use a mix of both.
• Spice Level: Feel free to adjust the red chilli powder and green chilli paste to your liking. Some families like it fiery, others prefer a milder flavour.

Step-By-Step Instructions

Alright, let’s get cooking!

1. Make the Nut Paste: First, dry roast the coconut, cashews, chironji seeds, and poppy seeds in a pan until lightly golden. Be careful not to burn them! Then, blend them with the soaked almonds into a super smooth paste. Add a little water if needed.
2. Marinate the Chicken: In a bowl, combine the chicken with salt, red chilli powder, ginger-garlic paste, and green chilli paste. Give it a good mix and let it marinate for at least 30 minutes. This is where the flavour really starts to develop.
3. Sauté the Spices & Nut Paste: Heat the ghee or oil in a heavy-bottomed pot or wok (a lagan is traditional, hence the name!). Add the cinnamon stick and cardamoms, and let them sizzle for a few seconds. Then, add the nut paste and cook, stirring constantly, until the oil starts to separate from the sides. This takes about 5-7 minutes.
4. Build the Gravy: Now, add the red chilli powder, green chilli paste, tomato puree, and yogurt. Cook for another 5 minutes, stirring frequently, until everything is well combined.
5. Add the Chicken: Toss in the marinated chicken, mint leaves, coriander leaves, garam masala powder, and black pepper powder. Mix everything well, ensuring the chicken is coated in the gravy.
6. Simmer to Perfection: Cover the pot and cook on low heat for 30-35 minutes, or until the chicken is tender and the gravy has thickened. Stir occasionally to prevent sticking.
7. Finish & Serve: Finish with a squeeze of lemon juice and garnish with fresh coriander and mint. Serve hot with naan, roti, or biryani.

Expert Tips

• Don’t rush the nut paste cooking process. Cooking it until the oil separates is key to a rich, flavorful gravy.
• Marinating the chicken is crucial! It tenderizes the meat and allows the flavours to penetrate.
• If the gravy gets too thick, add a splash of water.
• Taste as you go and adjust the seasoning to your liking.

Variations

• My Family’s Secret: My grandmother always added a pinch of saffron to the gravy for a beautiful colour and aroma.
• For the Spice Lovers: Add a finely chopped green chilli or a dash of cayenne pepper for extra heat.
• Creamy Dreamy: A tablespoon of cream stirred in at the end adds an extra layer of richness.

Vegan Adaptation

You can easily make this a vegan dish! Simply substitute the chicken with paneer (Indian cheese) or vegetables like potatoes, cauliflower, and peas. Use plant-based yogurt and ensure your ghee is replaced with a vegan oil.

Gluten-Free Adaptation

This recipe is naturally gluten-free! Just double-check that your garam masala and other spice blends don’t contain any hidden gluten ingredients.

Spice Level Adjustment

• Mild: Reduce the red chilli powder to ½ teaspoon and omit the green chilli paste.
• Medium: Use the recipe as written.
• Hot: Add an extra ½ teaspoon of red chilli powder and a finely chopped green chilli.

Festival Adaptations

This Chicken Lagan is perfect for special occasions! It’s often made during Eid and Diwali, and it’s always a crowd-pleaser.

Serving Suggestions

Serve this with:

• Naan bread – perfect for soaking up that delicious gravy!
• Steamed basmati rice
• Biryani – a classic pairing!
• A side of raita (yogurt dip) to cool things down.

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.

FAQs

What is Lagan and what are its origins?

“Lagan” refers to the heavy-bottomed pot traditionally used to cook this dish. It originated in the Mughal kitchens of India and is popular in regions like Uttar Pradesh and Hyderabad.

Can I use store-bought nut paste instead of making my own?

While you can use store-bought nut paste, the flavour won’t be quite the same. Making your own allows you to control the quality and freshness of the ingredients.

What type of chicken cut is best for this recipe?

Bone-in chicken pieces (like thighs and drumsticks) work best, as they stay moist and flavorful during the long cooking time. But boneless chicken also works if you prefer.

How can I adjust the thickness of the gravy?

If the gravy is too thick, add a splash of water. If it’s too thin, cook it uncovered for a few more minutes to allow it to reduce.

Can this dish be made in an Instant Pot or pressure cooker?

Yes! Reduce the cooking time to about 20-25 minutes on high pressure, followed by a natural pressure release.

What is the best way to serve Chicken Lagan for a special occasion?

Garnish generously with fresh herbs and serve with a variety of accompaniments like naan, rice, and raita. A beautiful presentation always adds to the experience!

Enjoy! I hope you love this Chicken Lagan as much as my family does. Let me know how it turns out in the comments below!