Rajasthani Laal Murg.


This dish (rajasthani laal maas) specially made with goat meat but i tried with chicken. The Rajput Kings of Rajasthan were known to be fierce hunters and lovers of meat. Literally a red hot but delicious chicken curry from Rajasthan.... So give a try to this Rajputana dish. 


  • Chicken :------------------------- 1kg.
  • Onion:------------------------------------ 4 big (roughly chopped)
  • Tomato:--------------------------- 3 big (make a purée)
  • Ginger:-------------------------------------- 2tbsp (home-made paste)
  • Garlic :----------------------------- 2tbsp (home-made paste)
  • Kasmiri lal mirch powder:--------------------- 4tbsp (make a paste by adding 2tbsp water)
  • Turmeric powder:---------------------- 1tbsp.
  • Thick curd:----------------------------------- 2tbsp.
  • Dry coconut:------------------------------------- 1/2 cup (roughly chopped)
  • Coconut :------------------------------- 1/2 cup (roughly chopped)
  • Mustard oil:-------------------------- 5 tbsp. (you can use vegetable oil)
  • Dried Kasmiri chilli :--------------------------- 8 -10 ( soaked in water for 1hr)
  • Pinch of red food colour.

For Masala:---------------------------------------------------

  • Cloves:------------------------------------------ 8.
  • Black cardamom:-------------------- 2.
  • Bay leaf :--------------------------------- 4.
  • Green Cardamom:-------------------- 4-5.
  • Black pepper:-------------------------------- 7-8.
  • Cinnamon:------------------------------ 1/2".

On top:--------------------------------------------------

  • Lemon juice:----------------1 tbsp
  • Ghee :------------------------------- 3 tbsp.
  • Coriander for garnish.
  • Salt to taste.


  • In a big pan add 2 tbsp ghee as the ghee gets hot add chicken pieces roast them till slightly brown in colour (don't cook them) just for 3-4 mins.
  • In another pan roast the masala and blend it, shift it in another jar and lid it properly so that the aroma will remain as it is.
  • In same Chicken pan add dry coconut and stir it till it get nice golden brown colour.
  • Remove the coconut from flame and keep it aside to cool.
  • In the same kadai add 1 tbsp oil and pour chopped onion and stir it till it gets soft or brown in colour, keep it aside to cool.
  • Then again in same kadai add fresh coconut and stir it till it get nice golden brown colour, keep it aside.
  • After 5 mins blend onion, fresh and dry coconut, mix it properly with spoon, keep it aside.
  • Last blend soaked kasmiri chillis by adding 1tbsp oil make a smooth paste.
  • In a big pan add remaining oil, as the oil stated leaving smoke add the mixture of onion coconuts.
  • Stir it for 3-4 mins, then add chilli powder paste  then and add turmeric, ginger garlic paste.
  • Stir it for another 3mins then add tomato purée, blended soaked kasmiri chilli paste, red food colour and curd mix well and stir it till oil gets separate by adding 1 -2 tbsp water.
  • Now add chicken pieces stir for 5mins and add water.
  • Let it cook for 5mins then add roasted masala powder, salt and cook it for 10-15mins or till the chicken gets cook.
  • Remove from flame and add lemon juice and ghee.
  • Garnish with coriander.
  • Serve hot with paratha/naan.