Rajasthani Laal Murgh (redolent Chicken Curry Rajasthani Style)
Redolent, fiery and flavourful chicken curry cooked with minimal spices, that's how I would describe this chicken curry. The most common version of this curry is the Rajasthani laal maas. It is believed that this curry was invented by the warriors who had to cook in the desserts with minimal spices. They did not carry lots of spices either. Whole spices are what flavours this preparation and perhaps the availability of cattle gave them some curd to add to the curry. Laal murgh gets it's redolence from the Mathania red chilies. Since we do not have access to these chilies Kashmiri chili is substituted for colour. I pressure-cook this curry out of my habit of pressure-cooking laal maas. It also speeds up the process.