HYDERABADI STYLE 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 :)

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Mughlai Chicken Handi - [ Ссылка ]

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CHICKEN DALCHA
Preparation time 12-15 minutes
Cooking time 35-45 minutes
Serve 2-4

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.

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