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Add flavour to your life with this super delicious Hyderabadi Chicken Dalcha ?
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Chicken Dalcha Recipe:
To pressure cook:
Chana Dal - 1 Cup
Salt - ½ tsp
Turmeric powder - ¼ tsp
Red Chilli Powder - 1 tsp
Asafoetida - ¼ tsp
Ghee - 1 tbsp
Water - 2 Cups
Other Ingredients:
Oil - 2 tbsp
Cinnamon - 1 stick
Cardamom - 3 nos
Cloves - 3 nos
Mace - 1 no
Black Peppercorns - 1 tsp
Bay Leaf - 1 no
Onion (thinly sliced) - 2 nos
Ginger Garlic Paste - 1 tbsp
Tomatoes (sliced) - 2 nos
Chicken (curry cut) - 500 grams
Red Chilli Powder - ½ tsp
Turmeric powder - ¼ tsp
Cumin Powder - 1 tsp
Water - ½ Cup + ¼ Cup
Tempering:
Oil - 2 tbsp
Ginger (julienne) - 1 tbsp
Green Chilli (sliced) - 1 no
Coriander Leaves - 2 tbsp
Cooking Instructions:
1. Wash and soak the dal for 20 minutes
2. To a pressure cooker, add the dal, turmeric powder, red chilli powder, asafoetida, ghee, salt and water.
3. Pressure cook the dal for 7 whistles and take it off the flame. Keep it aside and let the steam reduce gradually
4. Heat a kadai, add oil. Add the whole spices and let it crackle
5. Add the chopped onions and saute till it turns golden brown
6. Add ginger garlic paste and cook it for a minute
7. Add the tomatoes and masala powders and cook till the tomatoes become soft and oil oozes out from the sides
8. Add chicken and mix it for 10 minutes on a medium flame. Add a little water.
9. Add the boiled dal and mix well and partially mash it too.
10. Bring the gravy to a boil. Cover and cook it for 10 minutes on a low flame.
11. Open the pot, give it a stir and take it off the flame.
12. Prepare a tempering with hot oil, ginger juliennes and sliced green chillies and add it to the chicken mixture.
13. Garnish it with chopped coriander leaves. Serve it hot with rice/biryani.
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