Laal Mirch Ka Murgh (Chicken in red chilli gravy)

 This recipe is courtesy of Ranveer Brar - https://youtu.be/0zGkZdD_f1Q

Ingredients

For Paste (#1)

1. 1-inch Cinnamon stick, smoked,
2. 3-4 Bay leaf
3. 4-5 Cloves,
4. 2 Green cardamom,
5. 2 tbsp Degi red chilli powder (MDH), smoked,
6. 1 inch Ginger, roughly sliced,
7. 9-10 Garlic cloves,
8. 12-15 Dry kashmiri OR bedgi OR Methania dried red chillies, soaked,
9. Salt to taste,
10. 2 tbsp Mustard oil, smoked

For Marination (#2)

1. 1 kg Chicken (thigh/drumstick) 
2. 1 tbsp Tender coriander stem, chopped,
3. ½ tbsp Ginger Garlic paste,
4. Salt to taste,
5. 1 tsp Mustard oil

For Laal Mirch ke Chicken (#3)

1. 2-3 tbsp Mustard oil
2. 1 tbsp Sunflower/vegetable Oil
3. 2 no. Cloves
4. Prepared Paste (#1)
5. Marinated Chicken
6. 1 cup Curd, beaten
7. Prepared Tempering (#4)

For Tempering (optional) (#4)

1. 1 tsp Ghee
2. ½ tbsp Coriander seeds, roughly crushed
3. 1 tsp Chili flakes

Method

For Paste

1. In a bowl, add smoked cinnamon, bay leaf, cloves and green cardamom.
2. In a pan, add degi red chilli powder and roast until smoky in fragrance.
3. Add tossed degi red chili powder in the same bowl, add ginger, garlic, soaked kashmiri/methanol red chilli, salt to taste and smoked mustard oil.
4. Transfer into a grinder jar and grind it into a smooth paste.
5. Keep it aside for further use.

For Marination

1. In a bowl, add chicken, tender coriander stems, ginger garlic paste, salt to taste, mustard oil and mix everything well.
2. Keep it aside to rest for 15-20 minutes.

For Laal Mirch Ke Chicken

1. In a sauce pot or lagan, add mustard oil, oil, once it's hot, add cloves and let it splutter.
2. Add the prepared paste and saute for 1-2 minutes on moderate heat.
3. Add marinated chicken and saute. Add curd and mix it well.
4. Cover it with a lid and cook for 15-20 minutes on low flame until chicken is tender.
5. Add water and prepared tempering and stir it well.
6. Turn off the flames and place the coal in a small bowl, add cinnamon stick, and ghee. Cover it with a lid and keep it aside for 4-5 minutes.
7. Transfer it to a serving dish and garnish it with a chopped coriander sprig.
8. Serve hot with roti or rice

For Tempering

1. In a pan, add ghee, once it's hot, add crushed coriander seeds, chili flakes and toss it well.
2. Keep it aside for further use.