Dhakai Chicken Curry By Ananya Banerjee

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.

Dhakai Chicken Curry By Ananya Banerjee
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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.

Ananya Banerjee

Ananya Banerjee

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