Pairs well with Kashmiri Chicken Dalcha
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Sauce / Dressing / Flavoured Butter
Bruno Albouze
4.9K views • 24d ago
(0.5)
A quick and simple recipe to make powdered vanilla sugar using exhausted vanilla pods, perfect for elevating your baking by adding a special vanilla flavor without waste.
Difficulty:
easy
Cooking Time:
0 mins
Prep Time:
10 mins
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Kashmiri Chicken Dalcha
(2.5)
226.3K views • 3mo ago
356
A traditional Kashmiri chicken recipe where chicken is boiled in turmeric water and cooked with chickpea dal and a spiced curd mixture, resulting in a protein-rich, delicately flavored dish.
00:30:00 total
Serves 3
medium
Main Various
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Ingredients
- Water - watch the video to see (as required for boiling chicken and dal)
- Salt - watch the video to see (to taste for boiling chicken and dal)
- Chicken leg - 1 kg (preferably 1 kg)
- Turmeric powder - 1 tsp (for boiling chicken)
- Chana dal - 2 cups (soaked for 2-3 hours)
- Turmeric powder - 1/2 tsp (for cooking dal)
- Cinnamon stick - 1/2 inch (for cooking dal)
- Bay leaf - 2 leaves (for cooking dal)
- Curd - 1/4 cup (beaten, for curd mixture)
- Fennel powder - 1 tsp (for curd mixture)
- Dry ginger powder - 1 tsp (for curd mixture)
- Degi red chili powder - 1 tsp (for curd mixture)
- Turmeric powder - 1/2 tsp (for curd mixture)
- Water - 1/4 cup (for curd mixture)
- Mustard oil - 1/4 cup (for cooking final dish)
- Onion - 1/2 large (roughly sliced, half a large onion)
- Bay leaf - 1 leaf (for final cooking)
- Cinnamon stick - 1 inch (for final cooking)
- Butter - 2-3 tbsp (cubed, for finishing)
- Lemon juice - 1 tsp (for finishing)
- Coriander sprig - watch the video to see (for garnish)
- Lemon wedge - watch the video to see (for garnish)
- Green chillies - 2 (cut into halves, for garnish)
Instructions
- Boil Chicken: In a pot, add water as required, salt to taste, chicken legs, and turmeric powder. Boil on low flame for 4-5 minutes until chicken is cooked. Transfer chicken to a bowl and set aside.
- Cook Dal: In another pot, add water as required, salt to taste, soaked chana dal, turmeric powder, cinnamon stick, and bay leaves. Cook on medium flame for 20-25 minutes until dal is well cooked. Set aside.
- Prepare Curd Mixture: In a bowl, mix beaten curd, fennel powder, dry ginger powder, degi red chili powder, turmeric powder, and water. Stir well and keep aside.
- Cook Kashmiri Chicken Dalcha: Heat mustard oil in a pot until smoky hot. Add sliced onions and sauté until golden brown. Add bay leaf, cinnamon stick, and the prepared curd mixture; sauté briefly. Add boiled chicken and cooked dal, then simmer on low to medium flame for 12-15 minutes.
- Finish and Garnish: Add cubed butter and lemon juice to the simmering dalcha, mix well. Transfer to a serving dish and garnish with coriander sprig, lemon wedge, and green chillies. Serve hot with steamed rice.
