Tuesday, March 5, 2013

Rajasthani Laal Murg Curry

This weekend  was really a busy weekend for us so much of shopping, b’day party that’s why my kitchen was almost closed. The feelings is really great when you know that you don’t have too much of work in kitchen. I think we also need some break from our daily jobs. But if you have a food lover husband what u will do when he asks for a special chicken curry, you can’t say no right.

We went a small restaurant in Chennai I really didn't remember the name of that restaurant but I still remember one item of the restaurant its called RAJASTHANI LAAL MURG CURRY. Which was queen dish of that restaurant; I suddenly remembered the dish name and started searching in Google. There is some good recipe in Google but I cooked this one in little different way. For me the important ingredients are fried onions and dry red chili paste. While frying the onions and dry red chili you have to fry the onions till it becomes black. That essence only gives you the special feel. This dish specially made with goat meat but I tried with chicken. The basic ingredients are DRY RED CHILI which gave this dish a vibrant color and the spicy taste. Try this and make your dinner perfect with some homemade fulka or roti.

Preparation time: 15 mints.
Cooking time: 30 to 40 mints.

1.Chicken: 500 gm. (Prefer to use chicken with bones).
2.One large sliced onions.
3.Half chopped tomato.
4.Five to six dry red chili.
5.Five to six grated garlic.
6.Few cumin seeds, One bay leave, Two green cardamom, One black cardamom, Few cloves.
7.Two table spoon curd.
8.Half tea spoon Kashmiri red chili powder, half tea spoon coriander powder.
9.Salt and sugar as per taste.
10.Few chopped coriander leaves for garnishing.
11.Sunflower oil for cooking.


Fry 80% of the sliced onions with the dry red chili in very less oil till the onions and dry red chilies are become little black. Let it cool now make a smooth paste with some water.

Now dry roast the cumin seeds till you will get the aroma. Now add this into the curd and make a flavored curd, next add the coriander powder and Kashmiri red chili powder also into the curd with some sugar and mix well. Keep it aside.

Now add some oil in a vessel and add the bay leave, black and green cardamom, clove after few seconds add the grated garlic and stir for some time.

Now add the rest amount of sliced onions and the chopped tomatoes and cook till the onions are transparent, now add the chicken pieces and cook for 5 mints.

Next add the fried onions and dry red chili paste with some salt and cook for 10 mints.

Now add the flavored curd and mix well, cook with a lid for another 10 mints.

Now remove the lid and cook another 8 to 10 mints in low flame. 

Your RAJASTHANI LAAL MURG CURRY is ready garnish with some chopped coriander leaves.

Serve hot with Roti, Fulka or Paratha.