Laal Maas
Laal Maas is an authentic meat dish from Rajasthan. It is favourite among Royals of Rajasthan. This dish is traditionally cooked with mutton. The base of the gravy is curd. The name laal comes from the red colour of the dish which comes from spicy and hot red chilis. Another main ingredient of the dish is garlic. It is generally served with rotis made from wheat or bajra.
In my family chicken is the most preferred meat for every dish. That's why I made Laal Maas with chicken. The flavours of the dish is bit different but taste is just awesome. It is a simple dish to cook but perfect for any dinner parties. Here is the recipe of my version of Laal Maas.
Chicken- 1 kg
Red Chilli Whole- 15 nos
( I have used 10 Kashmiri red chili and 5 mild hot red chili)
Coriander Seeds- 11/2 tbsp
Yoghurt- 1 Cup
Turmeric Powder- 1 tsp
Ginger- 11/2 inch piece
Garlic- 15 cloves
Tomatoes- 2 small
Mustard Oil- 3 tbsp
Onion (sliced)- 2 big
Salt to taste
Gram Marsala Powder-1 tsp
Green Cardamom- 7
Black Cardamom-3
Cinnamon- 2 inch stick
Clove- 10
Bay Leaves- 3
Coriander Leaves- for garnishing
Soak Kashmiri red chillies in hot water for 15 mins. Deseed the mild hot red chillies and soak in hot water.
Peel and clean the ginger and garlic and chop them randomly. Clean and chop tomatoes.
In a blender jar add soaked chillies, ginger, garlic and coriander seeds and make a fine paste.
Wash the chicken pieces properly and squeeze out extra water.
In a mixing bowl add chicken pieces, above paste, yoghurt, salt and gram Marsala powder and mix properly so that chicken will have a proper coating. Let it marinate for 2 hours.
Heat oil in a thick buttom pan and add whole garam masala to the oil. Then add sliced onion and saute till golden brown. Then add marinated chicken and tomatoes to it and saute till dry.
Now add hot water to the chicken and cover it. Cook the dish up to chicken is soft and oil separates. Stir occasionally in between.
Garnish the dish with coriander leaves and a great combo for roti.
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