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Learn how to make ‘Chicken Lal Pari’ with our Chef Varun Inamdar.
Introduction –
Looking for a new chicken recipe to try? Look no further than Chicken Lalpari!🤤🍴 This dish combines the heat of kashmiri and byadagi chillies with the warmth of cinnamon and other Indian spices for a truly unforgettable flavor experience. 🌶️😋 Watch this video to learn how to make it and then give it a try yourself!
Ingredients –
For Marination Paste:
8 no. Dry Kashmiri Chillies
8 no. Dry Byadagi Chillies
10 Garlic Cloves
1 inch Ginger
1-2 Tomatoes
Coriander Leaves
1-2 inch Cinnamon Stick
10-12 Black Peppercorns
1 tbsp Garam Masala
1 tsp Salt
Chicken Marination:
1 Whole Chicken
½ tsp Salt
2 tbsp Mustard Oil
Pan Frying the Chicken:
2 tbsp Ghee
½ cup Water
For Serving and Garnish:
Rice (of your choice)
Onions (sliced)
Capsicum (sauteed)
Coriander Leaves
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About Chicken Lal Pari –
‘Chicken Lal Pari’ is a popular dish found in the Indian subcontinent. It is essentially a chicken curry that is made with red gravy, which gives it its unique and vibrant color. The dish is often spicy, with a bold and aromatic flavor profile that is achieved through the use of various Indian spices such as cumin, coriander, and turmeric. Lalpari is a reference to the color of the dish, which is similar to the bright red hue of the wings of a female Vermilion Flycatcher, a bird commonly found in South America. Chicken Lalpari is typically served with rice or Indian bread and is a popular choice for those looking for a hearty and flavourful meal that showcases the best of Indian cuisine.
Hello you lovely people, this is
me the Bombay Chef Varun Inamdar And welcome to 'Get Curried' Today's recipe is a Chicken recipe Somewhere from Hyderabad. When I was recently in
Hyderabad at a friends place And the mother came up with this
wonderful recipe called Chicken Lal Pari. Should I show you?
Let's begin. I'm going to make a marination for this. For which, I'm going to use a combination of Chillies Now these are dried Red Chillies Kashmiri and Byadagi. You can spice it up The way you please. You can add in some Green
Chillies as well in this recipe But the whole idea Is to make this nice
and bright red in color. So let's spin in the stocks And I'm going to the
Chillies with their seeds. Well, generally Red Chillies are soaked
in water overnight and things like that Some people also soak it
for like an hour in warm water. But I prefer making it like that. To this, I'm going to add in Garlic Cloves Ginger, With it's skin on For all that wonderful
fiber and flavour. To this, I'm going to add in some
Tomatoes, these are ripe red Tomatoes. Well, this is just the beginning
because to smoke this recipe There's a wonderful trick And I'm going to show you that next. I'm going to keep this aside And take An inch long Cinnamon,
well this is very thin So I'm taking 2 inches but otherwise
We have this nice thick piece of Cinnamon 1 inch is just perfect. I'm going to light the flame And place this piece So that it flames up. In goes, this piece Of Cinnamon Well this is going to add
in that wonderful smokiness In this Lal Pari. Next I'm going to add
in some Peppercorns, Garam Masala, Salt, And finally I'm going to cover this And grind this Into a fine paste. The marination paste is done and ready The next step obviously
is to marinate the Chicken. I'm going to take this
wonderful spicy Tomato paste. You can actually take all of this and
also make like a thick gravy out of this But what I'm showing you today is
almost like a pan cooked Tandoori And that's also like with
a difference because This of course is spicy Is flavorful, it's deep red in color. Eventually, you increase the spices Or this paste Add in some stock, add in some water And make a Curry which
also could be a Lal Pari Curry But for now, this is just perfect. To this, I'm adding in Salt. Mustard Oil. In this case, a little more Because you also looking
at not just the flavour But also the moisture from this Oil And you rub this onto
the pieces of Chicken.
Now the Chicken pieces of course Are washed nicely They are clean, they are patted dry. And they are also gashed, so that
the marination seeps straight within. Once this is marinated and ready You can keep this over night
covered in the refrigerator And cook this nice and fresh
when you've guest coming home. Or Just like me The impatient Varun
Inamdar cooking it right away. I'm not even waiting for
the pan to actually heat up. I'm just placing the pieces of Chicken. Like so Allow me to wash my hands and
after that I'm going to show you Another layer of flavour in this recipe. And this layer of flavour,
ladies and gentlemen Is Desi Ghee. Well, not just Mustard Oil But also Desi Ghee For that added richness and flavour. You need to keep turning
the sides time and again To ensure That the burn spots are kind of even. And after this, I'm going to add in Half a cup of water. And cover this like so. The idea is to ensure that
this of course cooks from within But also starts to get
caramelized on the outside That's Chicken Lal Pari for all of you. Let's allow this to cook. With this, our Chicken
Lal Pari is done and ready And with this off goes the flame. Now comes The whole idea of plating this.
Now in the bowl or in a platter You take Any Rice, any Pulao
any Pilaf of your choice. And the next step Is to garnish this with some slices
of Onions some sauteed Capsicum And Coriander Leaves. With this, Chicken Lal
Pari is done and ready. Make this for your family,
make this for your friends. Invite them for lunch or dinner And surprise them with
this conversation starter. With this, this is me the
Bombay Chef Varun Inamdar Signing off, bye for now.
