Chicken Dalcha Chicken Dalcha Recipe Hyderabadi Style Spicy Chicken Dalcha

Ingredients

• 250 g Chana dal (washed & soaked) Chana dal
• Salt to taste
• ½ tsp Turmeric powder
• ¼ tsp Degi red chili powder, Degi Lal Mirch Powder
• A pinch of asafoetida, asafoetida
• 1 ½ tbsp Ghee
• 4-5 cup Water
• 1 inch Ginger, peeled & slice
• 5-6 Garlic cloves
• 2 Green chillies, broken into half
• Salt to taste
• 2-3 tbsp Oil
• 2-3 Clove, Long
• 6-7 Black peppercorns
• 2-3 Green cardamom
• 1 Mace
• 2-3 Bay leaf
• 1 inch Cinnamon stick
• 4 medium Onions, sliced
• Prepared Ginger Garlic Paste
• 2 medium size Tomato, chopped, Tomato
• 900 g Chicken (thigh & drumstick) Chicken
• 2 tsp Degi red chili powder, Degi Lal Mirch Powder
• 2 tbsp Coriander powder
• ½ tsp Cumin powder
• ½ tsp Turmeric powder
• Little water
• Boiled Dal
• 2 tsp Black peppercorns, crushed, black pepper powder
• 1 cup Water
• Prepared Tempering
• Fried Onions
• 1 tbsp Oil
• 2 sprig Curry leaves
• 1 inch Ginger, finely julienned
• 2 Green chillies, slit into half
• 1 tbsp Coriander leaves, chopped
• Coriander sprig, coriander leaves
• Fried onions
• Lemon slice

Steps

1. 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.
2. Cover it with the lid and cook on medium flame for 2-3 whistles or until the dal is cooked.
3. In a mortar pestle, add ginger, garlic cloves, green chillies, salt to taste and grind into a smooth paste.
4. Keep aside for further use.
5. 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.
6. Add onions and saute until translucent. Add ginger garlic paste and saute until the onions turn golden in color.
7. Take out half of the onions and keep aside for further use.
8. 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.
9. Add cooked dal and mix well. Add crushed black peppercorns and cook on medium flame.
10. 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.
11. Transfer it into a serving dish and garnish it with fried onion, coriander sprig, lemon slice.
12. Serve hot with rice or roti.
13. 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.
14. Keep aside for further use.