RED CHILI CHICKEN / LAL MIRCH MURGA – This chicken curry is the king of all chicken recipes. Agar weekend pe ue nahin try kiya तो क्या kiya! 😎

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LAL MIRCH CHICKEN
Preparation time 10-15 minutes
Cooking time 30-35 minutes
Serve 2-4

Ingredients
For Paste
1 inch Cinnamon stick, smoked, दालचीनी
3-4 Bay leaf, तेजपत्ता
4-5 Cloves, लॉन्ग
2 Green cardamom, हरी इलायची
2 tbsp Degi red chili powder, smoked, देगी लाल मिर्च पाउडर
1 inch Ginger, roughly sliced, अदरक
9-10 Garlic cloves, लहसुन
12-15 Dry bedgi red chillies, soaked, बेड़गी लाल मिर्च
Salt to taste, नमक स्वादअनुसार
2 tbsp Mustard oil, smoked, सरसों का तेल

For Marination
1 kg Chicken (thigh/drumstick) चिकन
1 tbsp Tender coriander stem, chopped, धनिया के डंठल
½ tbsp Ginger Garlic paste, अदरक लहसुन का पेस्ट
Salt to taste, नमक स्वादअनुसार
1 tsp Mustard oil, सरसों का तेल

For Laal Mirch ke Chicken
2-3 tbsp Mustard oil, सरसों का तेल
1 tbsp Oil, तेल
2 no. Cloves, लॉन्ग
Prepared Paste, तैयार किया हुआ पेस्ट
Marinated Chicken, मैरिनेटेड चिकन
1 cup Curd, beaten, दही
Prepared Tempering, तैयार किया हुआ तड़का

For Tempering (optional)
1 tsp Ghee, घी
½ tbsp Coriander seeds, roughly crushed
1 tsp Chili flakes, चिली फ्लेक्स

For Smoke
Coal, कोयला
½ inch Cinnamon stick, दालचीनी

1 tsp Ghee, घी

For Garnish
Coriander sprig, धनिया पत्ता

Process
For Paste
In a bowl, add smoked cinnamon, bay leaf, cloves and green cardamom.
In a pan, add degi red chili powder and roast until smoky in fragrance.
Add tossed degi red chili powder in the same bowl, add ginger, garlic, soaked kashmiri red chili, salt to taste and smoked mustard oil.
Transfer into a grinder jar and grind it into smooth paste.
Keep it aside for further use.

For Marination
In a bowl, add chicken, tender coriander stems, ginger garlic paste, salt to taste, mustard oil and mix everything well.
Keep it aside to rest for 15-20 minutes.

For Laal Mirch Ke Chicken
In a sauce pot or lagan, add mustard oil, oil, once it’s hot, add cloves and let it splutter.
Add prepared paste and saute for 1-2 minutes on moderate heat.
Add marinated chicken and saute. Add curd and mix it well.
Cover it with a lid and cook for 9-10 minutes on low flame.
Add water, prepare tempering and stir it well.
Turn off the flames and place the coal in a small bowl, add cinnamon stick, ghee. Cover it with a lid and keep it aside for 4-5 minutes.
Transfer it to a serving dish and garnish it with coriander sprig.
Serve hot with roti.

For Tempering
In a pan, add ghee, once it’s hot, add crushed coriander seeds, chili flakes and toss it well.
Keep it aside for further use.

For Smoke
Place the coal on a gas range and burn the coal on high flame.
Place it into a small steel bowl and keep it aside for further use.

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