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Lal Shorve Vala Murgh - Chicken And Spicy Red Sauce


Chicken pieces – cut into serving
4 ½ pounds
2 tsp or to taste
Freshly ground black pepper

Garlic cloves – chopped
14 or more to taste
4” piece fresh ginger root – chopped
1 piece
Vegetable oil
½ cup
Ground asafetida (optional)
1 pinch
Cumin seeds
2 tsp
Cinnamon stick
Cardamom pods
Whole cloves
Dried red chillies
Whole cloves
Ground turmeric
1 tsp
Cayenne pepper
½ tsp or to taste
Chopped tomatoes
¾ quart
Potatoes – cut in 1 ½” chunks
1 ½ pounds

Sprinkle chicken lightly with salt and black pepper and set aside. Blend garlic, ginger and 3 tablespoons water into paste. Put oil in wide nonstick pan over medium- high heat. When oil is hot put asafetida in pan. A few seconds later put in cumin. Wait 10 seconds and put in cinnamon, cardamom, cloves and red chilies. Stir. Put in garlic and ginger. Stir and fry for 2 minutes. Put in chicken, turmeric, and cayenne, Sir-fry for another minutes. Put in tomatoes, potatoes, 1 ¼ cups water and 1 teaspoon salt. Bring to a boil, cover, turn to low and simmer gently 25-30 minutes, until potatoes are tender. Remove hard spices before serving.