Rajasthani Laal Maas (Chicken) | Instant Pot Recipe

Laal Maas is an iconic cuisine from Rajasthan and undoubtedly it is one of the most famous non-vegetarian dishes of Rajasthan and is also very famous outside Rajasthan. This dish is characterized by the vibrant and deep red color. And the specialty about Laal Maas is the red chilies use to prepare this. This dish is prepared using Mathania’s red chilies, which comes from a place called Mathania in Jodhpur, Rajasthan. While the red chilies and spices makes this dish hot and spicy, the use of curd makes it tangy. Traditionally the dish was prepared by using goat/ lamb but now even chicken is used to prepare Laal Maas.

Laal Maas is prepared with hung curd, whole spices, onions, and ghee or mustard oil and it never uses tomatoes. Whole spices are what flavors this vibrant red Laal Maas. Trust me, it is not as fiery and spicy as it looks. If you have Mathania chilies, to lessen the heat, remove the seeds of dry red chilies you are using. If you didn’t find Mathania’s red chili nearby stores then use Kashmiri red chili powder for the color or just soak the normal dry red chilies in warm water for 20mins and then make a smooth paste. Since I couldn’t find Mathania Chilies here so I replaced it with Kashmiri red chili powder for the color.

Dhungar or Smoking Technique
Any dish when smoked from the burning charcoal gives a very nice smoky flavor to the dish and works magic to the dish. This technique takes the dish to another level and you will get the taste and aroma of the tandoor.

Serves 4
Ingredients:
For Chicken Marination ( 1cup = 235ml)

• 2.30 lbs chicken, bone-in
• ½ Cup hung curd or greek yogurt
• 1 Tbsp red chili powder
• 2 Tbsp Kashmiri red chili powder, for the red color and less heat
• 1 Tbsp ginger-garlic paste
• Salt as required

For Curry

• 3 Cups onion, thinly sliced lengthwise
• 8-10 Garlic cloves
• 1 Tbsp ginger, roughly chopped
• 2 Bay leaves
• 1-inch Cinnamon stick
• 3-4 Dry red chilies
• 2 Black cardamoms
• 3 Green cardamoms
• 1 Tbsp coriander seeds, crushed
• 2 cloves
• 1 Tsp garam masala
• Salt as required
• ¼ Cup Ghee or mustard oil

For Dhungar (Smoking Technique)

• 1 Small piece charcoal
• 1 Tsp ghee

Learn Step By Step Recipe With Pictures For Rajasthani Laal Maas (Chicken) | Instant Pot Recipe
Recipe:
Step 1- In a mixing bowl, take all the marination ingredients and mix well. Add the chicken pieces and marinate. Leave the marination for 1hr

Step 2- Turn on the IP to saute mode and when it’s hot add the ghee/ mustard oil. Add the whole spices and saute for 2mins and add the whole garlic cloves and ginger and saute for another 1min

Step 3- Add the chopped onions and fry them until they become soft. Add salt so that the onions get cooked fast

Step 4- When the onions are caramelized add the marinated chicken to the IP. Caramelizing of onions will take approx 15mins. Do not burn them

Step 5- Cook the chicken until it turns white. Add required salt and ½ cup of water. Close the lid of the IP and turn off the saute more. Turn the Pressure Cook mode on and cook for 4mins with the valve on the seal side

Step 6- Let the pressure release naturally and then open the lid. Turn the saute mode and let the extra water evaporates until you get the desired gravy consistency. Sprinkle the garam masala. Laal Maas is ready to serve with rice or chapati

Dhungar | Smoking Technique (optional)
Step 7- Place a piece of live charcoal in a steel bowl and add a tsp of ghee. Immediately cover the lid of the IP and allow the smoke to infuse with Laal Maas for 2-3mins. This will give a nice smoky flavor to the Laal Maas

Serve Laal Maas with steamed rice or chapati or naan. Enjoy the delicious meal. 🙂

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