Rajasthani Laal Murg.

 
 
 
 
 

This dish (rajasthani laal maas) specially made with goat meat but i tried with chicken. The Rajput Kings of Rajasthan were known to be fierce hunters and lovers of meat. Literally a red hot but delicious chicken curry from Rajasthan.... So give a try to this Rajputana dish. 

Ingredients:-------------------------------------------------

• Chicken :------------------------- 1kg.
• Onion:------------------------------------ 4 big (roughly chopped)
• Tomato:--------------------------- 3 big (make a purée)
• Ginger:-------------------------------------- 2tbsp (home-made paste)
• Garlic :----------------------------- 2tbsp (home-made paste)
• Kasmiri lal mirch powder:--------------------- 4tbsp (make a paste by adding 2tbsp water)
• Turmeric powder:---------------------- 1tbsp.
• Thick curd:----------------------------------- 2tbsp.
• Dry coconut:------------------------------------- 1/2 cup (roughly chopped)
• Coconut :------------------------------- 1/2 cup (roughly chopped)
• Mustard oil:-------------------------- 5 tbsp. (you can use vegetable oil)
• Dried Kasmiri chilli :--------------------------- 8 -10 ( soaked in water for 1hr)
• Pinch of red food colour.

For Masala:---------------------------------------------------

• Cloves:------------------------------------------ 8.
• Black cardamom:-------------------- 2.
• Bay leaf :--------------------------------- 4.
• Green Cardamom:-------------------- 4-5.
• Black pepper:-------------------------------- 7-8.
• Cinnamon:------------------------------ 1/2".

On top:--------------------------------------------------

• Lemon juice:----------------1 tbsp
• Ghee :------------------------------- 3 tbsp.
• Coriander for garnish.
• Salt to taste.

Method:-----------------------------------------------------------

• In a big pan add 2 tbsp ghee as the ghee gets hot add chicken pieces roast them till slightly brown in colour (don't cook them) just for 3-4 mins.
• In another pan roast the masala and blend it, shift it in another jar and lid it properly so that the aroma will remain as it is.
• In same Chicken pan add dry coconut and stir it till it get nice golden brown colour.
• Remove the coconut from flame and keep it aside to cool.
• In the same kadai add 1 tbsp oil and pour chopped onion and stir it till it gets soft or brown in colour, keep it aside to cool.
• Then again in same kadai add fresh coconut and stir it till it get nice golden brown colour, keep it aside.
• After 5 mins blend onion, fresh and dry coconut, mix it properly with spoon, keep it aside.
• Last blend soaked kasmiri chillis by adding 1tbsp oil make a smooth paste.
• In a big pan add remaining oil, as the oil stated leaving smoke add the mixture of onion coconuts.
• Stir it for 3-4 mins, then add chilli powder paste  then and add turmeric, ginger garlic paste.
• Stir it for another 3mins then add tomato purée, blended soaked kasmiri chilli paste, red food colour and curd mix well and stir it till oil gets separate by adding 1 -2 tbsp water.
• Now add chicken pieces stir for 5mins and add water.
• Let it cook for 5mins then add roasted masala powder, salt and cook it for 10-15mins or till the chicken gets cook.
• Remove from flame and add lemon juice and ghee.
• Garnish with coriander.
• Serve hot with paratha/naan.