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.
Ingredients:-------------------------------------------------
- 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.
Method:-----------------------------------------------------------
- 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.
