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Lal Mirch Murgh (Red Chili Chicken Curry) Recipe

This is a very hot chicken curry made with lots of ground hot red chili powder

You may chose anywhere from 5 to 40 whole hot red chili peppers depending on desired heat


1. Garlic Cloves Peeled: 8

2. Fresh ginger, Peeled: 2"x1"

3. Whole red chili peppers: 20

4. Cumin seeds: teaspoon

5. Coriander seeds: 1 teaspoon

6. Cloves: 3

7. Black peppercorn: 6

8. Cinnamon stick broken up 1":1

9. Cardamom seeds: 1 teaspoon

10. Juice from one fresh lime

6. Sea salt: teaspoon

7. Skinless bone-in Chicken thighs (7): 2 pounds

8. Ghee: cup

9. Onion, finely chopped: 2

10. Cilantro, chopped: cup



1. Combine Garlic Ginger Chile peppers, Cumin, Coriander, Cloves, Black peppercorn, Cinnamon, Cardamoms, Lime juice and salt in a food processor. Process in pulse mode to form Marinade Paste.

2. Cut 2 deep gashes in each thigh with a sharp knife. Put chicken in a glass bowl. Pour the Marinade Paste over the chicken. Work the paste into chicken

3. Cover and let chicken marinate over-night in the refrigerator

4. Remove the chicken and wipe with finger, saving the marinade. Set aside chicken and marinade separately.

8. Heat Ghee in a heavy bottom pan. Add onions. Fry about 3 minutes

9. Add Chicken. Fry till all sides are lightly browned, about 8 minutes

10. Add saved marinade. Cook till all the moisture is gone and we have tender chicken coated with a thick gravy about 15 minutes.

11. Stir-in Cilantro. Fry about two minutes till cilantro is wilted. Shut-off heat


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