If bachelors want to make something easy and tasty, they can try this Laal Chicken. This chicken recipe is a very famous dish in North India. The specialty of this chicken is its spiciness.If you love eating spicy food, you can make and enjoy this fiery Laal Chicken at home. The Kashmiri chili powder used in this dish gives it a vibrant color and an amazing taste that catches the eye. Just looking at this dish will make you crave it instantly.Before eating any food, its color and aroma tempt us—and this dish has both in the perfect amount. Whether you make it for your family or friends, they will be amazed by the taste. You can enjoy this with idli, dosa, chapati, or rice—it will be absolutely delicious!
Now, let’s see how to make it!
Preparation Time
45 Minutes
Serve
4 person
- ½ kg - Chicken
- 1 tsp - Salt
- 1 tbsp - Coriander leaves
- 1 tbsp - Ginger-garlic paste
- 50 ml - Curd
- 1 piece - Cinnamon
- 1 piece - Ginger
- 5 cloves - Garlic
- 7 - Cloves
- 4 - Cardamom
- 10 - Kashmiri red chilies
- 1 tbsp - Kashmiri chili powder
- 2 - Bay leaves
- 3 tbsp - Oil
- Mixing bowl – for marinating the chicken
- Blender/mixer grinder – for making the masala paste
- Pan/Kadai – for roasting spices and cooking the chicken
- Spatula – for stirring the masala and chicken
- Lid – to cover the pan while cooking
- Knife & chopping board – for cutting ginger, garlic, and other ingredients
- First, take the chicken and wash it thoroughly in a bowl. Add salt, coriander leaves, ginger-garlic paste, and curd. Mix everything well in a blender and let it marinate for 20 minutes.
- Now, take a piece of cinnamon and dry roast it for a minute.
- In a blender, add the roasted cinnamon, a piece of ginger, a few cloves, cardamom, and Kashmiri red chili. Soak this mixture for 10 minutes, then blend it together.
- Dry roast some Kashmiri chili powder in a pan and add it to the blended mixture. Finally, add bay leaves and grind everything into a smooth paste.
- In a pan, heat oil and add the ground spice paste. Sauté it for about 5 minutes.
- Serve Spicy Red Chicken hot with steamed rice, jeera rice, or biryani.
- It also pairs well with naan, roti, or parotta.
- Garnish with fresh coriander leaves and a squeeze of lemon for extra flavor.
- Serve with onion rings and cucumber slices on the side for a refreshing touch.
- You can also drizzle a little fresh cream or butter on top for a richer taste.
- Marination is key: Let the chicken marinate for at least 20 minutes (or longer for deeper flavor).
- Low flame cooking: Cooking on a low flame ensures the chicken absorbs all the masala flavors.
- No water needed: The chicken releases its own juices while cooking, so avoid adding extra water.
- Use Kashmiri chilies: They give a rich red color without making the dish too spicy.
- For extra smokiness, you can give a dhungar (smoke) effect by placing a piece of hot charcoal in a small bowl inside the pan, adding a drop of ghee, and covering it for a minute.
- Adjust spice levels: If you prefer it spicier, add a little red chili powder along with Kashmiri chili.
- Use fresh whole spices for the best aroma and taste.
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