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Dhakai Chicken Curry By Ananya Banerjee


Oct 14, 2018

PREPARATION TIME

COOKING TIME

SERVES

2

PREPARATION LEVEL

Medium

This festive season merge cultures with a Bangla-Dhaka style chicken curry known as Dhakai Chicken. Prepared in a marinade full of masala and fried in Emami Healthy & Tasty Kachchi Ghani Mustard Oil, the chicken gains an amazing flavour before being enriched by a creamy paste of plums and dry fruits. Try this recipe this Druga Puja and the spread the festive joy amongst your loved ones.

INGREDIENTS

    Ingredients:
    6 pieces Chicken legs
    ½ cup Emami Healthy & Tasty Kachchi Ghani Mustard Oil
    ½ cup Golden fried onion
    ¼ cup Golden raisins
    5-6 Aloo Bukhara (soaked in half a cup of water and deseeded)
    1 tsp yoghurt (optional)
    3 tbsp Ginger paste
    3 tsp Garlic paste
    2 tsp Sugar
    Salt to taste
    1 tsp turmeric powder
    2 tsp red chili powder
    2 tsp Garam masala powder
    1 tbsp Saffron (soaked in warm milk)
    ½ cup Fresh cream
    ¼ cup Khoya
    2 tbsp Rosewater

DIRECTIONS

Method of Preparation:

– Make 3-4 deep slits on both sides of the chicken legs with a sharp knife. Rub in a little turmeric powder, red chili powder, and salt and set aside.

– In a grinder make a paste of the fried onions, raisins and aloo bukhara and keep aside. You may add a teaspoon of yoghurt to help make the paste if needed.

– Heat oil in a pan, when smoking hot, sear the chicken pieces over a high flame for 2-4 on each side. Remove from the pan and set aside.

– Into the same pan, add the onion paste, ginger paste, garlic paste, salt, and sugar and cook until the raw onion smell disappears.

– Reduce the heat and add chili powder, turmeric powder, half the garam masala powder and sauté well.

– Add the saffron soaked milk and mix well.

– Add back the chicken legs and pour in half a cup of water, cover and cook on a medium-low heat for about twenty minutes.

– When the chicken is cooked remove the cover and add cream and khoya and mix well.

– Add ghee and mix well.

– Sprinkle rose water along with the rest of the garam masala powder.

– Turn off the heat and serve hot.

About Ananya BanerjeeFollow On

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Ananya is a successful home chef, cookbook author, food stylist and consultant. She is known for her unique pop-ups that focus on Ethiopian as well as Bengali and Odisha food. Ananya-r Rannaghor is her tribute to lost and rare recipes of her home state.

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