Best 2 Lal Masale Wali Murgh Chicken In A Red Sweet Pepper Sauce Recipes

**Lal Masale Wali Murgh: A Culinary Journey to North Indian Delights**

Embark on a tantalizing culinary adventure with Lal Masale Wali Murgh, a vibrant and aromatic dish that embodies the rich culinary traditions of North India. This delectable chicken dish, steeped in a vibrant red gravy, is a symphony of flavors that will captivate your taste buds. Featuring chicken marinated in a blend of spices and yogurt, then cooked in a luscious sauce made with sweet red peppers, tomatoes, ginger, garlic, and a melange of aromatic spices, Lal Masale Wali Murgh promises an explosion of flavors that will leave you craving for more. The article offers a step-by-step guide to creating this culinary masterpiece, along with additional recipes that complement the main dish, such as Jeera Rice, a fragrant rice dish infused with cumin seeds, and Cucumber Raita, a refreshing yogurt-based condiment that perfectly balances the heat of the main course. Get ready to delight your palate with this authentic North Indian feast.

Check out the recipes below so you can choose the best recipe for yourself!

CHICKEN WITH RED PEPPER SAUCE

Chicken with Red Pepper Sauce image

Provided by Ree Drummond : Food Network

Categories main-dish

Time 30m

Yield 6 servings

Number Of Ingredients 16

Ingredients

6 chicken breast fillets, flattened to 1/4-inch-thick
3 tablespoons olive oil
1 tablespoon kosher salt
2 teaspoons freshly ground black pepper
1 tablespoon Italian seasoning
2 tablespoons salted butter
1 tablespoon olive oil
1/2 large onion, finely diced
3 cloves garlic, minced
1 jar (15.5 ounces) roasted red peppers, drained and roughly chopped
1 to 2 cups vegetable or chicken broth
1/2 teaspoon kosher salt, more to taste
Freshly ground black pepper
1/2 cup heavy cream (or more to taste)
One 4-ounce chunk Parmesan, to shave
2 tablespoons finely minced parsley

Steps:

For the chicken: Put the chicken in a resealable bag. Add the olive oil, salt, pepper and Italian seasoning to the bag and smush everything together. Seal and refrigerate.
For the red pepper sauce: Melt the butter and add the olive oil in a large skillet over medium-high heat. Add the onion and garlic and saute for 2 to 3 minutes or until starting to soften. Add the red peppers and cook for 2 to 3 minutes, until hot.
Add the broth (if you like a thicker sauce only add 1 cup broth, for a thinner sauce add 2 cups broth), salt and pepper and stir until heated. Splash in the cream.
Remove the skillet from the heat. Carefully transfer the contents of the skillet to a food processor or blender. Place on the lid and puree the pepper mixture until totally blended (there will still be some texture to the peppers). You can serve the sauce right away or cool it and bag it up.
When ready to cook, heat a grill pan over medium-high heat and grill the chicken until cooked through, about 4 minutes a side.
Heat up the red pepper sauce in a pan. Serve everyone a piece of chicken, spoon some sauce over each piece, and garnish with Parmesan shavings and a sprinkling of parsley. Serve with roasted vegetables alongside.

SWEET PEPPER CHICKEN

Sweet Pepper Chicken image

Sweet red and green pepper strips add attractive color to this delicious chicken from Ann Johnson. "Put it in the slow cooker before getting ready for church on Sunday morning," recommends the Dunn, North Carolina cook. "It'll be ready to eat by the time you get home."

Provided by Taste of Home

Categories Dinner

Time 4h10m

Yield 6 servings.

Number Of Ingredients 9

Ingredients

6 bone-in chicken breast halves (8 ounces each), skin removed
1 tablespoon canola oil
2 cups sliced fresh mushrooms
1 medium onion, halved and sliced
1 medium green pepper, julienned
1 medium sweet red pepper, julienned
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
Hot cooked rice

Steps:

In a large skillet, brown chicken in oil on both sides. Transfer to a 5-qt. slow cooker. Top with mushrooms, onion and peppers. Combine the soups; pour over vegetables., Cover and cook on low for 4-5 hours or until a thermometer reads 170°. Serve with rice.

Nutrition Facts : Fat 11 g fat (3 g saturated fat), Cholesterol 79 mg cholesterol, Sodium 808 mg sodium, Carbohydrate 13 g carbohydrate, Fiber 2 g fiber, Protein 30 g protein.

Tips:

To make the most of the red bell peppers' natural sweetness, use ripe, juicy ones.
Use a food processor or blender to create a smooth, velvety sauce.
Adjust the amount of chili powder and ginger-garlic paste to your personal taste preference for heat level.
If you don't have yogurt on hand, you can substitute sour cream or heavy cream.
Serve Lal Masale Wali Murgh with steamed rice, naan, or roti for a complete and satisfying meal. . Serve it as a main course or as a side dish.

Conclusion:

Lal Masale Wali Murgh is a delicious and easy-to-make dish that is perfect for any occasion. The combination of sweet red peppers, fragrant spices, and tender chicken creates a flavorful and aromatic dish that is sure to impress. Whether you are a seasoned cook or a beginner, this recipe is sure to become a favorite. So, gather your ingredients and let's get cooking!