Home
/
Recipes
/
Kashmiri Chicken Dalcha चिकन दालचा कश्मीरी अंदाज़ में दाल मुर्ग़ Chicken Dal

Kashmiri Chicken Dalcha चिकन दालचा कश्मीरी अंदाज़ में दाल मुर्ग़ Chicken Dal

There's so much more to Kashmiri cuisine beyond Wazwan. Like this Chicken Dalcha with delicate flavours cooked with finesse and full of protein, actually, double protein.

Prep Time: 10 minutes Cook Time: 25-30 minutes

Total Time 35-40 minutes

Servings: 2-4

Cuisine: Indian

Kashmiri Chicken Dalcha चिकन दालचा कश्मीरी अंदाज़ में दाल मुर्ग़ Chicken Dal Recipe - Ranveer Brar

Ingredients

For Boiling Chicken

Water as required, पानी

Salt to taste, नमक स्वादअनुसार

1 kg Chicken leg, चिकन

1 tsp Turmeric powder, हल्दी पाउडर

For Cooking Dal

Water as required, पानी

Salt to taste, नमक स्वादअनुसार

2 cups Chana dal (soaked for 2-3 hrs) भीगी हुई चना दाल

½ tsp Turmeric powder, हल्दी पाउडर

½ inch Cinnamon stick, दालचीनी

2 no. Bay leaf, तेज़ पत्ता

For Curd Mixture

¼ cup Curd, beaten, दही

1 tsp Fennel powder, सौंफ़ पाउडर

1 tsp dry Ginger powder, सोंठ पाउडर

1 tsp Degi red chili powder, देगी लाल मिर्च पाउडर

½ tsp Turmeric powder, हल्दी पाउडर

¼ cup Water, पानी

For Kashmiri Chicken Dalcha

¼ cup Mustard oil, सरसों का तेल

½ large Onion, roughly sliced, प्याज

1 no. Bay leaf, तेज़ पत्ता
1 inch Cinnamon stick, दालचीनी

Prepared curd mixture, तैयार किया हुआ दही का मिश्रण

Boiled chicken, उबला हुआ चिकन

Cooked dal, पकी हुई दाल

2-3 tbsp Butter, cubed, मक्खन

1 tsp Lemon juice, नींबू का रस

For Garnish

Coriander sprig, धनिया पत्ता

Lemon wedge, नींबू की फांक

2 no. Green chillies (cut into half) हरी मिर्च

Process

For Boiling Chicken

In a handi, add water as required, salt to taste, chicken legs, turmeric powder and mix it well.
Boil it for 4-5 minutes on low flames until cooked well.
Transfer it to a tray or bowl and keep it aside for further use.

For Cooking Dal

In a handi, add water as required, salt to taste, soaked chana dal, turmeric powder, cinnamon stick, bay leaf and give it a good mix.
Cook the dal for 20-25 minutes on medium flame until cooked well and keep it aside for further use.

For Curd Mixture

In a bowl, add curd, fennel powder, dry ginger powder, degi red chili powder, turmeric powder, water and give it a good mix.
Keep it aside for further use.

For Kashmiri Chicken Dalcha

In a handi, add mustard oil, once it’s smoky hot, add onions and saute it until golden in colour.
Add bay leaf, cinnamon stick, prepared curd mixture and saute it for a while.
Add boiled chicken, cooked dal and simmer it for 12-15 minutes on low to medium flames.
Finish it with butter, lemon juice and mix it well.
Transfer it to a serving dish, garnish it with coriander sprig, lemon wedge and green chillies.
Serve hot with steam rice.