Rajasthani Laal Murgh

Rajasthani Red Chicken Curry/ 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

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 30 minutes 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 on a low flame

Open the cover and 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.

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.

Print Recipe Pin Recipe

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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