
Ingredients
For Paste
1 inch Cinnamon stick, smoked, दालचीनी
3-4 Bay leaf, तेजपत्ता
4-5 Cloves, लॉन्ग
2 Green cardamom, हरी इलायची
2 tbsp Degi red chili powder, smoked, देगी लाल मिर्च पाउडर
1 inch Ginger, roughly sliced, अदरक
9-10 Garlic cloves, लहसुन
12-15 Dry bedgi red chillies, soaked, बेड़गी लाल मिर्च
Salt to taste, नमक स्वादअनुसार
2 tbsp Mustard oil, smoked, सरसों का तेल
For Marination
1 kg Chicken (thigh/drumstick) चिकन
1 tbsp Tender coriander stem, chopped, धनिया के डंठल
½ tbsp Ginger Garlic paste, अदरक लहसुन का पेस्ट
Salt to taste, नमक स्वादअनुसार
1 tsp Mustard oil, सरसों का तेल
For Laal Mirch ke Chicken
2-3 tbsp Mustard oil, सरसों का तेल
1 tbsp Oil, तेल
2 no. Cloves, लॉन्ग
Prepared Paste, तैयार किया हुआ पेस्ट
Marinated Chicken, मैरिनेटेड चिकन
1 cup Curd, beaten, दही
Prepared Tempering, तैयार किया हुआ तड़का
For Tempering (optional)
1 tsp Ghee, घी
½ tbsp Coriander seeds, roughly crushed
1 tsp Chili flakes, चिली फ्लेक्स
For Smoke
Coal, कोयला
½ inch Cinnamon stick, दालचीनी
1 tsp Ghee, घी
For Garnish
Coriander sprig, धनिया पत्ता
Process
For Paste
- In a bowl, add smoked cinnamon, bay leaf, cloves and green cardamom.
- In a pan, add degi red chili powder and roast until smoky in fragrance.
- Add tossed degi red chili powder in the same bowl, add ginger, garlic, soaked kashmiri red chili, salt to taste and smoked mustard oil.
- Transfer into a grinder jar and grind it into smooth paste.
- Keep it aside for further use.
For Marination
- In a bowl, add chicken, tender coriander stems, ginger garlic paste, salt to taste, mustard oil and mix everything well.
- Keep it aside to rest for 15-20 minutes.
For Laal Mirch Ke Chicken
- In a sauce pot or lagan, add mustard oil, oil, once it’s hot, add cloves and let it splutter.
- Add prepared paste and saute for 1-2 minutes on moderate heat.
- Add marinated chicken and saute. Add curd and mix it well.
- Cover it with a lid and cook for 9-10 minutes on low flame.
- Add water, prepare tempering and stir it well.
- Turn off the flames and place the coal in a small bowl, add cinnamon stick, ghee. Cover it with a lid and keep it aside for 4-5 minutes.
- Transfer it to a serving dish and garnish it with coriander sprig.
- Serve hot with roti.
For Tempering
- In a pan, add ghee, once it’s hot, add crushed coriander seeds, chili flakes and toss it well.
- Keep it aside for further use.
For Smoke
- Place the coal on a gas range and burn the coal on high flame.
- Place it into a small steel bowl and keep it aside for further use.