MATHANIA LAL MURG ( From the Kitchen of Taj Lake Palace - Udaipur)

Staying in the Majestic Taj Lake Palace Hotel in Udaipur had always been my dream. Recently I had the opportunity of enjoying the luxurious stay there. I have no words to describe the Royal welcome and hospitality extended to us during the stay.
The food, specially the traditional Rajasthani dishes were awesome. Being a food blogger I appreciated the invitation of the chefs to prepare a dish of my choice from the hotel’s menu in the kitchen. Cooking with them was indeed a great experience for me.
I chose the very popular dish, Mathania Lal Murg. Mathania chilli is from the Jodhpur region
It is used only as dry spice .It lends pungency to a dish and also color and body. You may not find it in the stores outside Rajasthan but these days you can get it online.

Here is the delicious recipe of Mathania Lal Murg from the cookbook of Taj Lake Palace which was gifted to me by the Head Chef Manish Joshi

Ingredients:
Boneless chicken .... 400 gms
Onion .................... 75 gms
Ginger paste ........ 1 tbsp
Garlic paste ......... 1 tbsp
Tomato puree ...... 150 gms
Desi ghee / clarified butter ... 100 ml
Salt ........................ to taste
Mathania red chilli powder ... 2 tbsps
Turmeric powder ................. 1 tsp
Coriander powder ............... 1 tbsp
Cumin seeds ....................... 1 tsp
Chicken stock or water ....... 200 ml
Coriander leaves ................ handful for garnishing

Whole Spices / Khada Masala
Cloves .... few
Black pepper corns .. few
Bay leaves .......... 1
Black cardamom ...1
Green cardamoms ... 2-3

Method:
1. Heat desi ghee in a pan and add the cumin seeds and whole spices.
2. When they give out the aroma, tip in the onions and saute until golden brown.
3. Add ginger garlic paste and saute.
4. Now add the chilli powder along with the salt and other spice powders and stir.
5. Add the chicken pieces and saute. Simmer it until the water dries up.
6. Add the tomato puree and cook further until the oil is separated.
7. Add the chicken stock or water and simmer until the chicken is done.
8. Garnish with chopped coriander leaves.

Recipe Credits :
The Chefs at the Taj Lake Palace - Udaipur
Chef Manish Joshi
Chef Amar Singh
Sous Chef Chhote Lal Yadav

Posted in: Indian Cook