LOGIN  •  SIGN UPCART(0)

    Preparation Time
    25 Mins
    Difficulty
    Easy
    Spice Level  

Rajasthani Laal Murg with Khoboos Breadby Tejasvi Arneja

Rs. 450 Serves 2
2 (Servings)

Rajasthani laal murg is a fiery gravy dish made with succulent boneless pieces of chicken. The meat is cooked is a variety of spices and a burst of red chilies. Consumed with Pakistani khooboos bread, this mughlai dish is a sure "fire" winner among all. Explore the authentic flavors of Rajasthan with the spices infused in these juicy chicken pieces.

Share ON

Rs. 450Serves 2

2 (Servings)

NUTRITIONAmount Per Serving

    • Calories315

YOU WILL NEED

    Non Stick Pan
    Salt
    Black Pepper

INGREDIENTSPortion for 2

    400g marinated chicken thighs
    1.5 tbsp Onion and garlic paste
    1 tsp turmeric powder
    2 tsp coriander powder
    2 tsp kashmiri red chili paste
    Spice pack (1 bay leaf, 2 green cardamom, 1 black cardamom, 1" cinnamon stick, 2 clove)
    1/2 cup curd, whisked
    1/4 cup vegetable oil
    1/2 tsp garam masala
    1/4 cup coriander leaves, chopped
    4 pieces of khoboos bread

    Tejasvi Arneja

    More Recipes by same Chef

    • Hangover Chicken Burger with Fries
    • Masala Shrimp Caesar Salad with Croutons
    • Chicken Tikka Masala with Pita Bread and Koshimbir Salad
    • Lucknowi Yellow Chili Chicken Curry with Rumali Roti
    • Sweet and Sour Chicken Skewers with Noodles (Kid's Meal)

    DIRECTIONS

       
      1

      Transfer marinated chicken Transfer the contents of marinated chicken in a bowl and mix the chicken well with marinade using your hands, make sure that chicken is at room temperature.(we will use it in step3)

       
      2

      Cook the onion paste Heat vegetable oil in a non-stick pan and add the onion & garlic paste. Cook for 3 minutes on high heat.

       
      3

      Add the spices Add in the spice pack and saute for 2 minutes on high heat.

       
      4

      Cook the marinated chicken Now add the marinated chicken pieces and cook on high flame for 3 minutes. Add the turmeric and coriander powder along with Kashmiri red chili paste into the pan. Cook for 2 minutes on high heat.

       
      5

      Prepare the gravy Into the pan, now add 1 cup (240 ml) water and cook for 5 minutes on high heat. Add garam masala, whisked yogurt, 1/2 tsp salt (not provided) and 1/2 tsp pepper (not provided). Cook for 2 minutes on low heat without lid. Check for seasoning, add more salt and pepper according to taste.

       
      6

      Plate your dish Garnish the curry with coriander leaves and serve with khoboos bread.

What our customers are saying