Preparation Time
    25 Mins
    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.

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Rs. 450Serves 2

2 (Servings)

NUTRITIONAmount Per Serving

    • Calories315


    Non Stick Pan
    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

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      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)


      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.


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


      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.


      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.


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

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