This is a very popular and a delicious Chicken Curry - Hyderabadi style, which is often had as a side dish with plain biryani or bagara rice. It also tastes awesome with naan, tandoori roti or steamed rice. In this recipe, Chicken is cooked with chana dal and bottle gourd. Sometimes potato and eggplants are also added. Various other lentils are also made use of in this recipe, but the most common is the Chana dal.
This amazing dish is best suited for special occasions. It tastes both - tangy and spicy. A tempering of chopped garlic, curry leaves, slit green chilies and chopped coriander leaves in ghee is poured over the final product. So check out the step by step pictorial recipe to prepare this great party recipe.
Marination -
- 500 gms. mutton on bones, washed and drained
- 1 tbsp. ginger-garlic paste
- 1/2 tsp. turmeric powder
- 1-2 tbsp. red chili powder
- 1 tbsp. roasted coriander-cumin powder
- 1 tsp. garam masala powder
- salt to taste
- 1/2 cup yoghurt
Other Ingredients -
- 1/2 cup chana dal, soaked for 30 minutes
- 1/2 of a medium size bottle gourd, diced
- 2-3 tbsp. oil
- 2 dry red chilies
- 1" cinnamon stick
- 3-4 green cardamoms
- 5-6 cloves
- 2-3 bay leaves
- 1 onion, chopped
Tempering -
2 tbsp. ghee
2 green chilies, slit
3-4 garlic cloves, chopped
2-3 tbsp. coriander leaves, chopped
1 sprig curry leaves
Marination - Marinate the chicken with all the mentioned ingredients for 2-3 hours.
Boil the soaked chana dal in 1 & 1/2 cups water for 2-3 whistles. Once the pressure is released, add the diced bottle gourd to it and pressure cook for only one whistle. Keep aside.
Gravy - Heat oil in a pan and temper with dry red chilies, cinnamon, bay leaves, cardamoms and cloves. Sauté for a few seconds. Add onion and fry on a low flame till light brown.
Add the marinated chicken and sauté till the oil separates. Now add 1/2 cup water and cook, covered till the chicken is almost done.
Add the marinated chicken and sauté till the oil separates. Now add 1/2 cup water and cook, covered till the chicken is almost done.
Add the cooked lentil and give it a mix. Adjust the consistency by adding some hot water as required. Cover and cook again for 8-10 minutes on a low to medium flame. When done, transfer to a serving dish.
Tempering - Heat ghee in a pan and temper with chopped garlic, slit green chilies, chopped coriander and curry leaves. Sauté for a few seconds and then switch off the flame. Pour this tempering over the cooked Chicken Dalcha.
Tempering - Heat ghee in a pan and temper with chopped garlic, slit green chilies, chopped coriander and curry leaves. Sauté for a few seconds and then switch off the flame. Pour this tempering over the cooked Chicken Dalcha.
Garnish with coriander leaves and sliced lemon. Serve with plain Biryani, steamed rice, naan or tandoori roti for an exotic meal.
Marinate the chicken with all the mentioned ingredients for 2-3 hours.
Boil the soaked chana dal in 1 & 1/2 cups water for 2-3 whistles.
Once the pressure is released, add the diced bottle gourd to it &
pressure cook for only one whistle. Keep aside.
Heat oil in a pan & temper with dry red chilies, cinnamon, bay leaves,
cardamoms and cloves. Sauté for a few seconds.
Add onion and fry on a low flame till light brown.
Add the marinated chicken & sauté till the oil separates.
Add 1/2 cup water & cook, covered till the chicken is almost done.
Add the cooked lentil and give it a mix. Adjust the consistency by adding
some hot water as required. Cover & cook again for 8-10 minutes on a low
to medium flame. When done, transfer to a serving dish.
Heat ghee & temper with chopped garlic, slit green chilies, chopped
coriander and curry leaves. Sauté for a few seconds and then switch
off the flame.
Pour this tempering over the cooked Chicken Dalcha.
Garnish with coriander leaves & sliced lemon. Serve with plain Biryani,
steamed rice, naan or tandoori roti for an exotic meal.
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