How to make Chicken Dalcha -

Chicken cooked with mixed dals and masalas to make a delicious dish

Sanjeev Kapoor

This recipe is from FoodFood TV channel & has featured on Sanjeev Kapoor Kitchen.

Main Ingredients : Chicken on Bone, Split Bengal Gram (chana dal) (चने की दाल)

Cuisine : Hyderabadi

Course : Main Course Chicken

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For more recipes related to Chicken Dalcha checkout Murgh Dumdar, Chicken Rendang, Dahi Methi Murgh, Patiala Chicken . You can also find more Main Course Chicken recipes like Murg-E-Azam Chicken Bhuna Fry Seekh kabab Masala Grilled Stuffed Chicken Breast

Chicken Dalcha

Chicken Dalcha Recipe Card

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Hyderabad’s 400-year-old culinary history, like its culture, is unmatched by any other state in India.  Of all the Muslim cuisines, Hyderabadi is the only one in the sub-continent that can boast of a major vegetarian section. This has much to do with the local influences. Considering that the elite of the erstwhile Hyderabad state came from the north of India and was almost entirely Muslim, this is a little surprising. The nation’s vegetarians, of course, stand to gain by it.
Some of the salient features of Hyderabadi food are the key flavours of coconut, tamarind, peanuts and sesame seeds. The main spice is chilli, which is used in abundance and is the reason for the one word used to describe Hyderabadi cuisine - fiery!
The cuisine draws its flavour from two rich legacies - the Deccan cuisine of Nizams and the spicy Andhra style of food, laced with mustard, garlic and chillies and eaten with doles of chutney and pickle.

Prep Time : 51-60 minutes

Cook time : 31-40 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Spicy

Ingredients for Chicken Dalcha Recipe

  • Chicken on Bone cut into small pieces on bone 500 grams

  • Split Bengal Gram (chana dal) soaked for 1 hour 1/2 cup

  • Split red lentils (masoor dal) soaked for 1 hour 1/2 cup

  • Onion 1 medium

  • Ghee 3 tablespoons

  • Dried red chillies 2-3

  • Garlic cloves 4-5

  • Mustard seeds 1 teaspoon

  • Cumin seeds 1 teaspoon

  • Fenugreek seeds (methi dana) 1/2 teaspoon

  • Curry leaves 12-15

  • Cloves 4-5

  • Green cardamoms 2-3

  • Cinnamon 1 inch

  • Turmeric powder 1/2 teaspoon

  • Red chilli powder 1 teaspoon

  • Salt to taste

  • Melon seed paste 2 tablespoons

  • Tamarind paste 1 tablespoon

  • Red capsicum strips for garnish

  • Fresh coriander sprig for garnish

Method

Step 1

Heat ghee in a pressure cooker.

Step 2

Slice onion. Roughly chop dried red chillies and garlic cloves.

Step 3

Add mustard seeds, cumin seeds, fenugreek seeds, curry leaves and red chillies to the pressure cooker and let them splutter. Add garlic and continue to saute for ½ minute Add onion and sauté till onion becomes translucent.

Step 4

Add chicken pieces and mix well. Add cloves, green cardamoms, cinnamon, turmeric powder, split Bengal gram and split red lentils and mix well.

Step 5

Add red chilli powder and salt and mix well. Add 3 cups water and melon seed paste and mix again.

Step 6

Close the cooker with the lid and cook under pressure till 2-3 whistles. Reduce the heat and continue to cook for 10 minutes.

Step 7

When the pressure reduces, open the cooker, add tamarind paste and mix well.

Step 8

Transfer into a serving bowl, garnish with red capsicum strips and fresh coriander sprig.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.