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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.
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Prep Time
15
minutes
mins
Cook Time
25
minutes
mins
Total Time
40
minutes
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.
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