
Chicken Dalcha चिकन दालचा रेसिपी Hyderabadi style spicy Chicken Dalcha
For all of you who loved Dal Gosht recipe but wanted to try it with white meat, here's a double protein shot for you, Chicken Dalcha:)
Ingredients
For Cooking Dal
250 gms Chana dal (washed & soaked) चना दाल
Salt to taste, नमक स्वादअनुसार
½ tsp Turmeric powder, हल्दी पाउडर
¼ tsp Degi red chili powder, देगी लाल मिर्च पाउडर
A pinch of asafoetida, हींग
1 ½ tbsp Ghee, घी
4-5 cups Water, पानी
For Ginger Garlic Paste
1 inch Ginger, peeled & slice, अदरक
5-6 Garlic cloves, लहसुन
2 Green chillies, broken into half, हरी मिर्च
Salt to taste, नमक स्वादअनुसार
For Chicken Dalcha
2-3 tbsp Oil, तेल
2-3 Clove, लॉन्ग
6-7 Black peppercorns, काली मिर्च के दाने
2-3 Green cardamom, हरी इलायची
1 Mace, जावित्री
2-3 Bay leaf, तेजपत्ता
1 inch Cinnamon stick, दालचीनी
4 medium Onions, sliced, प्याज
Prepared Ginger Garlic Paste, अदरक लहसुन का पेस्ट
2 medium size Tomato, chopped, टमाटर
900 gms Chicken (thigh & drumstick) चिकन
2 tsp Degi red chili powder, देगी लाल मिर्च पाउडर
2 tbsp Coriander powder, धनिया पाउडर
½ tsp Cumin powder, जीरा पाउडर
½ tsp Turmeric powder, हल्दी पाउडर
Little water, पानी
Boiled Dal, उबली हुई दाल
2 tsp Black peppercorns, crushed, काली मिर्च का पाउडर
1 cup Water, पानी
Prepared Tempering, तैयार किया हुआ तड़का
Fried Onions, तला हुआ प्याज
For Tempering
1 tbsp Oil, तेल
2 sprig Curry leaves, करी पत्ते
1 inch Ginger, finely julienned, अदरक
2 Green chillies, slit into half, हरी मिर्च
1 tbsp Coriander leaves, chopped, धनिया पत्ता
For Garnish
Coriander sprig, धनिया पत्ता
Fried onions, तला हुआ प्याज
Lemon slice, नींबू
Process
For Cooking Dal
- In a pressure cooker, add chana dal, salt to taste, turmeric powder, degi red chili powder, a pinch of asafoetida, ghee, water and mix well.
- Cover it with the lid and cook on medium flame for 2-3 whistles or until the dal is cooked.
For Ginger Garlic Paste
- In a mortar pestle, add ginger, garlic cloves, green chillies, salt to taste and grind into a smooth paste.
- Keep aside for further use.
For Chicken Dalcha
- In a deep bottom pot or handi, add oil, once it’s hot, add cloves, black peppercorns, green cardamom, mace, bay leaf, cinnamon stick and let it splutter well.
- Add onions and saute until translucent. Add ginger garlic paste and saute until the onions turn golden in color.
- Take out half of the onions and keep aside for further use.
- Add tomato, chicken and saute well for a minute, add degi red chili powder, coriander powder, cumin powder, turmeric powder and cook for 5-10 minutes on medium flame.
- Add cooked dal and mix well. Add crushed black peppercorns and cook on medium flame.
- Add water and give it a boil. Add prepared tempering, fried onion and cook for 2-3 minutes or until the chicken is cooked well.
- Transfer it into a serving dish and garnish it with fried onion, coriander sprig, lemon slice.
- Serve hot with rice or roti.
For Tempering
- In a pan, add oil, once it’s hot, add curry leaves, ginger, green chillies, coriander leaves and saute well for 2 minutes on medium flame.
- Keep aside for further use.