Rajasthani Laal Maas

Laal maas is a meat curry from Rajasthan,India. It is usually a mutton curry prepared in a sauce of yoghurt and hot spices such as Kashmiri red chillies and other spices although I made it with chicken. This dish typically is very hot and rich in garlic, the gravy may be thick or liquid and is eaten with chapatis or steamed rice or parathas.It is made in many ways but the authentic one is made with the use of dry red chillies.

Ingredients:

10 Kashmiri dry red chillies , soaked in water for atleast 20 minutes

500 grams chicken, cut into pieces

1/2 cup Curd (Dahi / Yogurt)

1 teaspoon Cumin seeds (Jeera)

2 teaspoons Cumin powder (Jeera)

2 teaspoons Coriander Powder (Dhania)

1/2 teaspoon Turmeric powder (Haldi)

2 tablespoons Ginger Garlic Paste

Ghee , as required

3 Cardamom Pods/Seeds

1 inch Cinnamon Stick

3 Cloves 

1 Bay leaf 

3 Onions , finely chopped

1/2 teaspoon Garam masala powder

Salt , to taste

Method:

To begin making the recipe, add water in a heavy bottomed pan. Add the soaked kashmiri red chillies and all the dry spices including cumin seeds, green cardamom pods, cinnamon stick, cloves, bay leaf into the water.

Let it boil and switch off the flame once the dry red chillies becomes soft.

Let it cool a bit, retain the water and then grind the spices into a fine paste in a mixer grinder.

In a large mixing bowl, add chicken, yogurt, cumin powder, coriander powder, turmeric powder, one tablespoon ginger garlic paste and the dry red chilli paste which we prepared in the beginning.

Mix everything well and set aside to marinate in the refrigerator for half an hour.

Heat ghee in a heavy bottomed pan. Add onions and sauté till they turn light brown in colour.

Add the remaining ginger garlic paste and sauté for a minute.

Add the marinated chicken to the onions and sauté on high heat for two to three minutes.

Add the required salt and water (which we retained from boiling the dry red chillies) into the pan.

Cover the pan with a lid and let it cook till the chicken pieces get tender. You can add more water if you want watery consistency.

Now, add garam masala when you will get the desired consistency and give a quick stir before removing from heat.

Serve Rajasthani Laal Maas with hot chapatis or steamed rice or parathas. It is usually made during special occasions and festivals in Rajasthan.