Rajasthani Laal Murgh

Abhijit Author

By Abhijit

Last Updated Jun 25, 2022


Rajasthani Red Chicken Curry/ Rajasthani Laal Murgh

Rajasthani Laal Murgh

In an earlier post we have seen how to make spicy Rajasthani laal maas, today we are going to learn Rajasthani Laal Murgh. The marinated chicken chunks are simmered in a thick gravy made with tomatoes, onions, garlic, ginger, curd, and red chili powder finished in a warm, spicy, cumin-flavored sauce and this is How to make Rajasthani Laal Murgh. Definitely, it will be hotter than any other recipe. When first time I had this in Jodhpur, then I took an ice cream after that to keep my tongue normal. So let’s start

Equipment required

  1. Mixing bowl
  2. Kadai
  3. Grinder
  4. Spatula

Ingredients for Rajasthani Laal Murgh

  1. Chicken-600 gm(3 chunks, each 200 gm)
  2. Curd-2 tbsp
  3. Onions-2
  4. Ginger-garlic paste-2 tbsp
  5. Tomato-1
  6. Oil-3 tbsp
  7. Turmeric powder-2 tbsp
  8. Kashmiri chili powde2 tbsp
  9. Red chili powder-1 tbsp
  10. Cumin powder-1 tbsp
  11. Bay leaves
  12. whole spices(green cardamom-2, cloves-5, nutmeg, cinnamon stick-1 inch, bay leaves-2, and peppercorns-10) to make garam masala
  13. Salt to taste
  14. Coriander leaves to garnish

How to make Rajasthani Red Chicken Curry/ Rajasthani Laal Murgh

First,  take a mixing bowl, then add curd and ginger garlic paste

Rajasthani Laal Murgh step1

Add 1 tbsp turmeric powder

Rajasthani Laal Murgh step2

Then add 1 tbsp Kashmiri chili powder, ½ tbsp red chili powder, salt, and ½ tbsp cumin powder

Rajasthani Laal Murgh step3

Add 1 tbsp oil

Rajasthani Laal Murgh step4

Mix all these, then add the chicken chunks and mix well, and keep it for 30 minutes for marinating.

Rajasthani Laal Murgh step5

Dry roast all the whole spices, for 2-3 minutes in a Tawa, and allow them to cool to room temperature.

Rajasthani Laal Murgh step6

Then transfer them to a grinder jar and make a powder.

Rajasthani Laal Murgh step7

Add pieces of two onions to the grinder jar

Rajasthani Laal Murgh step8

And make a paste

Rajasthani Laal Murgh step9

Make a paste of one tomato.

Rajasthani Laal Murgh step10

Heat 2 tbsp oil in a Kadai

Rajasthani Laal Murgh step11

Add 1 bay leaf, 5 peppercorns, 1 cardamom, and cinnamon on ½ inch stick

Rajasthani Laal Murgh step12

Then pour the onion paste and stir them till the water dries up completely

Rajasthani Laal Murgh step13

Then add 1 tbsp ginger garlic paste and stir them for 2 minutes

Rajasthani Laal Murgh step14

Add turmeric powder, red chili powder Kashmiri chili powder, cumin powder, and salt, and sauté them till the raw smell of the spices goes off.

Rajasthani Laal Murgh step15

Now the gravy becomes thick

Rajasthani Laal Murgh step16

Add the tomato paste and mix well

Rajasthani Laal Murgh step17

 Now add the chicken chunks and mix with the gravy

Rajasthani Laal Murgh step18

Cover the lid and allow them to cook for 10 minutes on a low flame

Rajasthani Laal Murgh step19

Open the cover and add1/2 tbsp garam masala we made earlier and mix them

Rajasthani Laal Murgh step20

  Spread chopped coriander leaves

Rajasthani Laal Murgh step21

Transfer them to a serving plate and serve hot with rice or roti.

Rajasthani Laal Murgh step22
Rajasthani Laal Murgh

Rajasthani Laal Murgh

Themarinated chicken chunks are simmered in a thick gravy made with tomatoes,onions, garlic, ginger, curd, and red chili powder finished in a warm, spicy,cumin-flavored sauce and this is How to make Rajasthani Laal Murgh.
Prep Time 15 mins
Cook Time 25 mins
Total Time 40 mins
Course chicken, Main Course
Cuisine Indian, Rajasthani
Servings 3
Calories

Equipment

  • blender
  • A kadai or a fry pan
  • Spatula
  • mixing bowl

Ingredients
  

  • 600 gm Chicken
  • 2 tbsp curd
  • 2 Onion
  • 2 tbsp  ginger-garlic paste
  • 1 tomato
  • 3 tbsp oil
  • 2 tbsp  turmeric powder
  • 2 tbsp kasmiri chili powder
  • 1 tbsp red chili powder
  • 1 tbsp cumin powder
  • 2 bay leaves
  • whole spices(green cardamom-2, cloves-5, nutmeg, cinnamon stick-1 inch, bay leaves-2,and peppercorns-10) to make garam masala
  • salt
  • coriander leaves

Instructions
 

  • First,  take a mixing bowl, then add curd and ginger garlic paste
    Add 1 tbsp turmeric powder.
  • Then add 1 tbsp Kashmiri chili powder, ½ tbsp red chili powder, salt and ½ tbsp cumin powder
    Add 1 tbsp oil
  • Mix all these, then add the chicken chunks and mix well, and keep it for 30minutes for marinating.
  • Dry roast all the whole spices, for 2-3 minutes in a Tawa, and allow them to cool to room temperature.
  • Then transfer them to a grinder jar and make a powder.
    Add pieces of two onions to the grinder jar
    And make a paste
    Make a paste of one tomato.
  • Heat 2 tbsp oil in a Kadai
    Add 1 bay leaf, 5 peppercorns, 1 cardamom and cinnamon on ½ inch stick
  • Then pour the onion paste and stir them till the water dries up completely
    Then add 1 tbsp ginger garlic paste and stir them for 2 minutes
  • Add turmeric powder, red chili powder Kashmiri chili powder, cumin powder,and salt, and sauté them till the raw smell of the spices goes off.
  • Now the gravy becomes thick
    Add the tomato paste and mix well
  •  Now add the chicken chunks and mix with the gravy
  • Cover the lid and allow them to cook for 10 minutes in low flame
  • Add1/2 tbsp garam masala we made earlier and mix them           
  • Spread chopped coriander leaves
    Transfer them to a serving plate and serve hot with rice or roti.

Video


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