Laal Murg

Its a similar version of Laal maas that is a famous Rajasthani lamb recipe. Here I have used chicken instead of lamb. But the dish came out pretty good. And specially the red color!! And the most amazing part is that I did not find it too spicy :)

Ingredients :

1. Chicken breast- 3
2. Onion- 1
3. Tomato- 1
4. Dry red chilly- 7
5. Bay leaf- 1
6. Clove- 3
7. Green cardamom- 2
8. Cinnamon- 2
9. Garlic paste- 1 tbs
10. Ginger paste- 1 tsp
11. Curd- 2 large tbs
12. Turmeric powder- 1/4 tsp
13. Coriander powder- 2 tbs
14. Cumin powder- 1/2 tsp
15. Crushed black pepper- 1/4 tsp
16. Chicken masala powder- 1/4 tsp
17. Salt to taste
18. Ghee


Procedure :

Wash the chicken breasts and cut them into medium chunks. Soak the dried red chillies in warm water for 5 minutes. Meanwhile finely chop the onion. Make a smooth paste of the chillies. In a pan add 2 tbs ghee and add cardamom, cinnamon, clove and bay leaf. Fry them for a minute until they leave a nice aroma. Add the chopped onion and fry until they turn brownish. Add 1 tbs of the chilly paste and fry until the mixture turns dark red in color. Add ginger and garlic and fry until the raw smell goes off. Add all the masalas and if needed some more ghee and fry until the mixture starts sticking to the base. Add the chicken chunks and fry them, covering the pan.

 Cook the chicken for 4 to 5 minutes and then add puree of the tomato. Beat the curd properly in blender. Let the chicken soak the tomato puree. Cook on medium heat. When the tomato is soaked add the curd and cook until the curd is soaked completely. Add some water and add salt. Cover the pan and cook until the chicken is done. Sprinkle the crushed black pepper.

Serve it hot with plain rice or paratha.