What is the recipe for a lal mirch murgh?

Answer 1

Try this one:

http://channeldosti.com/pakistani-recipes-71.php

Answer 2

did not find any lal mirch murgh but got this achari murgh, which has a considerable amount of lal mirch, see if it comes out well. :

Achaari Chicken

INGREDIENTS

1 kg chicken - cut into 8 pieces
1 tbsp sarson ka tel
1 tsp kalonji (onion seeds)
1 1/2 tsp sarson (mustard seeds)
1 1/2 tsp saunf (fennel seeds)
3-4 sabut lal mirch (whole red peppers)
1 1/2 cup onions-sliced thickly
1/2 cup tomato puree
1 tbsp salt or to taste
1 tsp chilli powder
1 tsp turmeric

METHOD

Heat the oil and add the sarson, kalonji, saunf and lal mirch.

Sauté over high heat and add the onions. Cook till a little soft.
Remove onions from pan and keep aside.

Add the chicken to the same pan and sauté over high heat till opaque.
Lower the heat and cook till tender.

Add tomato puree and cook for 2-3 minutes. Mix in the onions, salt, chilli powder and turmeric and simmer for about 5 minutes.

http://www.whereincity.com/contributions/recipes/1576

Answer 3

Murgh Musallam (chicken Curry)

Yield: 2 servings

1 Chicken
1 Ginger piece, fresh
-(about 3/4 inch of
-a ginger root)
14 Garlic cloves
-(or less)
1 lg Onion
1 Cinnamon stick
2 Brown cardamom pods,
-whole
4 Green cardamom pods,
-whole
1 Star anise, whole
-(use all 8 arms and
-the seeds inside them)
14 Black peppercorns
-(or less)
8 Cloves (or less)
1 t Turmeric
1 t Red chili powder
-(or substitute fresh
-red chilies, diced)
2 Green chilies
1/2 c Yogurt
1/4 c Oil (preferably ghee,
-if available)
Salt to taste
Coriander leaves,
-fresh (optional)

Clean and joint chicken. If you don't like the skin, remove it.
Mash the ginger into a paste (or chop finely) and mince the garlic.
Heat oil in a large frying pan. Use "medium-high heat".

Break apart the star anise to release the seeds inside the arms. To the frypan, add onions, cinnamon stick, cardamom pods, star aniseed,
peppercorns, cloves, garlic and ginger. Be careful not to burn the garlic.
Saute until the onions are cooked but not browned.
Add the chicken, turmeric and chili powder and cook on a medium heat, stirring often.

When the oil starts to separate (the gravy will have oil floating on its surface), add the yogurt and cook till the chicken is done and the gravy is thick. Finally, add the fresh coriander leaves.

This is the basic recipe. Try varying the whole spice combinations until you find a favorite. The recipe doubles well.
* Chicken curry -- This recipe is the real thing. Throw out your curry
powder: you'll never use it again once you've tried this recipe. Chicken curry using the real spices cannot be beat!! Yield: serves 2-3.

* A cardamom pod is not the same thing as a cardamom seed. Make sure you get the pods. A pod is about the size of a pea and contains seeds inside it. Don't substitute the ground version of any of the whole spices, the
effect will not be the same. And don't use white cardamom pods.

* You may want to remove the smaller whole spices prior to adding the yogurt so that unwitting guests don't eat them. Try the recommended quantity of garlic. The flavour is surprisingly subtle. More yogurt makes more gravy. Also a longer cooking time. Vary the amount of chilies to suit your taste. This recipe is medium-hot. I hope this satisfies your
hunger. The spice quantities may be varied to suit your preferences.

Time: 20 minutes preparation, 1 1/2 hours cooking.

Answer 4

this is one of my best since i like spicy foodstuffs

Ingredients--
1 lb. of Chicken Breast (boneless & skinless) (cut into 1" chunks)
1 medium Onion (peeled & coursely chopped)
4 cloves of Garlic (Lasan) (peeled & coursely chopped)
1 (1") piece of Ginger (Adrak) (peeled & coursely chopped)
1 medium Sweet Red Pepper (seeded) (stemmed & chopped)
1/2 tsp. of Garam Masala
1/2 tsp. of Ground Cumin Seeds (Zeera)
1/2 tsp. of Ground Coriander Seeds (Dhania)
Salt (to taste)
1/2 tsp. of Ground Black Pepper (Kaali Mirch)
2 tbsp. of Plain Yogurt
Lemon Juice


--Directions--
Lal Murgh
1) Mince the onion, garlic, ginger, and red pepper in a food processor or blender. Add all the spices and yogurt and mince again. Transfer to a bowl and add the chicken. Toss to mix, cover and refrigerate for 4 hours or longer.

2) When ready to grill, lift the chicken out of the marinade and thread onto skewers. Cook covered on a medium-hot grill, turning occasionally until tender and lightly browned, about 8 minutes per side.

3) Spoon some of the leftover marinade over the skewers as they cook. When the chicken is done, uncover, turn up the heat and chat the skewers slightly for a few minutes more. Slide chicken off the skewers, heap onto a platter, and sprinkle with lemon juice.

Answer 5

marinate chicken in lal mirch powder,salt, lemon juice, cumin powder, red colour powder, coriander powder, all spices powder,some vegetable oil, over night and grill.