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Lalshorve Wala Murgh- Chicken in Spicy Red Sauce

Name: Lalshorve Wala Murgh- Chicken in Spicy Red Sauce
Cuisine: Indian
Ingredients: 2 ¼ pounds chicken; 1 tsp salt; feshly ground pepper; 7 cloves Large Garlic Cloves chopped; 2 inch Ginger chopped; ¼ cup veg oil; 1 big pinch asafoetida; 1 tsp Cumin seeds; 2 inch Cinnamon; 6 Cardamom pods; 5 cloves; 3 dried red chilli; ½ tsp Turmeric powder; 1/8-¼ tsp cayenne pepper; 1 ½ cups canned chopped tomatoes; 12 ounces Potatoes

Over a year ago 1,285 views

Indian Main Course

Ingredients

2 ¼ pounds chicken
1 tsp salt
feshly ground pepper
7 cloves Large Garlic Cloves chopped
2 inch Ginger chopped
¼ cup veg oil
1 big pinch asafoetida
1 tsp Cumin seeds
2 inch Cinnamon
6 Cardamom pods
5 cloves
3 dried red chilli
½ tsp Turmeric powder
1/8-¼ tsp cayenne pepper
1 ½ cups canned chopped tomatoes
12 ounces Potatoes

Accompaniment

Method

1
Sprinkle chicken lightly with salt and pepper. Set aside. Blend ginger n garlic with 3 tbsp water.Heat oil in non stick pan and add hing ( asafoetida ) when hot. After few seconds , add cumin seeds . After 10 seconds and add cinnamon stick, cardamom pods, cloves and red chillies. Stir for a few seconds until the whole spices turn darker. Add ginger and garlic . Stir for 2 minutes. add chiken, turmeric and cayenne. Stir and fry for another minute. Add chopped tomatoes,potatoes, 1 1/4 cups water and 1 tsp salt. Bring to a boil. Cover, turn heat on and simmer for 20-25 minutes till chicken and potatoes are tender.

The dish may be made a day ahead and refrigerated. Remove whole spices before serving.