Laal Mirch Chicken Curry | How To Make Laal Mirch Chicken Curry | Desi Lal Mirch Chicken | Smokey Chicken Recipe | Lal Mirch Ka Murgh | Smokey Red Chicken | Spicy Chicken Recipe | Restaurant Style Spicy Chicken | Chicken Curry Recipe | Chicken Recipe | Curry Recipe | Get Curried | Authentic Recipes By Smita Deo
Learn how to make Laal Mirch Chicken Curry with Smita Deo.
Introduction
Indian cuisine makes great use of the red spice due to its flavour and scent. Deggi Chillies are known for their bright red colour. A tempting bowl of chicken curry is always the perfect dish to light up your dinner table & the Laal Mirch Chicken Curry is one such recipe. Try out this spicy hot chicken curry recipe tonight & let us know your thoughts in the comments.
Laal Mirch Chicken Curry Ingredients –
Preparing the Spice-Mix
1 inch Cinnamon Stick
2 tbsp Deggi Mirch Powder
2 tbsp Mustard Oil
1 inch Ginger (chopped)
10 Garlic Cloves
4 Bay Leaves
3 Green Cardamoms
5 Cloves
15 Dry Red Chillies (soaked)
Salt (as per taste)
Marinating the Chicken
1 kg Chicken
1 tsp Ginger Paste
1 tsp Garlic Paste
¼ cup Coriander Leaves
1 tbsp Mustard Oil
Salt (as per taste)
Searing the Chicken
2 tbsp Mustard Oil
1 tbsp Groundnut Oil
3 Cloves
1 cup Yogurt
1 cup Water
For Tempering
1 tsp Ghee
1 tbsp Coriander Seeds (crushed)
1 tbsp Chilli Flakes
For Smokiness
1 Charcoal
1/2 Cinnamon Stick
1 tbsp Ghee
For Garnish
Coriander Leaves
#LaalMirchChickenCurry #ChickenCurry #GetCurried #SmitaDeo
Download the Get Curried App by clicking on this link:-
Host: Smita Deo
Copyrights: REPL
Subscribe and Get regular Updates:
https://twitter.com/Get_Curried
https://instagram.com/getcurried
Today let's make a delicious spicy
chicken called the Lal Mirch ka Murgh. First, let's prepare the spicy masala. For that, I am going to
take an inch of Cinnamon And I am just going to lightly burn it. Because I want this dish to
have a lovely smoky fragrance. That's it and now I am
going to put this in a mixer jar. Now in a pan on a very low flame I
am going to toast Deggi Mirch powder
about 2 tablespoons. So this I have toasted for
about 30 seconds on a low flame. Now I am going to add
this to the mixing jar. Now in the same pan I am going
to heat 2 tablespoons of Mustard Oil. We are going to smoke
it and we are going to Shut the flame, allow this oil to cool. And then we are going to use
this to grind our paste as well. You can see… The oil is smoked well. Let's shut the flame
and wait for it to cool. And while this is cooling, let's add the
rest of the ingredients for our masala. So here I have got 1 inch
of Ginger that is chopped. We will add this. 10 cloves of Garlic – medium sized cloves. I am going to add 4 Bay Leaves to this. 3 Green Cardamoms And 5 Cloves. So here I have taken about 15 Chillies. We will add this as well into this mixture. A pinch of Salt. So I am going to add this oil also. And now let's grind this to a fine paste. So our paste is ready as well. Now let's marinate the chicken. So here I have a kilo of chicken. We are going to add a
teaspoon of Ginger Paste, A teaspoon of Garlic Paste,
1/4 cup of freshly chopped Coriander, A tablespoon of mustard oil And some salt. I am just going to mix this well. Let's keep this aside. Now, let's get cooking. So I am going to heat 2
tablespoons of mustard oil. And a tablespoon of regular Groundnut Oil. Once the oil gets hot, 3 cloves in this and wait for a
minute for them to release their aroma. And now we will add this prepared
masala and fry it for a minute or two. Let's add the marinated chicken. And let's saute this on a
high flame for 2-3 minutes. You can see how beautifully
sauteed the chicken. Now I am going to reduce the flame
to a low And I am going to add Yogurt A cup of yogurt that I have whisked well. And on a low flame, I am
just going to mix this well. Now I am going to cover this and cook
it on a low flame, medium to low flame For about 10-15 minutes. Now after 10 minutes, you can see
the chicken has released its juices And it
is almost done. You can see the oil floating on the top. Now what I am going to do
is add a cup of water to this. Now this water that I am using is
basically I just washed off all the masala From the mixer grinder. I am just going to add this. Mix this well. And I am going to cover and
cook this for another 5-7 minutes. Now while the chicken is getting ready, I am going to burn a piece of Coal Because I am giving it a
nice smoky flavour to this. Let's check if the chicken is done. The meat is off the bone…
And the oil is floating. The curry is ready. Let's switch it off and we
are going to temper this With some crushed
coriander and chilli flakes. So I am just going to heat a Tadka pan And I am going to add a
teaspoon of Ghee to this. The ghee has melted. Let's add a tablespoon of
coarsely crushed coriander seeds. A tablespoon of Chilli Flakes. I am going to pour this over the chicken. Now, I want to give this
a nice smoky flavour. You can see it's burning over here. Let's put it in a small vessel. I am going to add a small
stick of cinnamon in this. Place this in the chicken. Add a tablespoon of ghee to this. And I am going to Cover this and keep it
shut for at least 10 minutes. Now after 10 minutes,
let's remove the lid. Get the coal out. Garnish this chicken with some
coriander – freshly chopped coriander. And now remove this in a serving bowl.
