Chicken Dilruba

Recipe by
Total Time:
15-30 minutes
Serves: 2
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Stewed Recipe
Difficulty: Medium

Take a look at more Starter Recipes. You may also want to try Deep Fried Spring Chicken, Smoked Pomfret, Lehsuni Paneer Tikka, Chicken Drumsticks with Indian Masala

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Ingredients

  • 3/4 kg - chicken cut into small pieces
  • 2 medium onions
  • 1 cup - milk
  • 2 tbsp - chopped fresh ginger root
  • 2 tbsp - Punjabi garam masala
  • 6 tbsp - butter or cooking oil
  • 1 tbsp - ground turmeric
  • 2 to 3 - fresh green red peppers chopped into small pieces
  • 1 cup - fresh plain yoghurt
  • 1/4 cup - almonds, ground with a few saffron strands and soaked in 2 tbsp of warm milk
  • 1/4 cup - walnuts, grounded
  • 1/2 tbsp - coriander
  • 1/2 tbsp - mint leaves
  • salt to taste

How to Make Chicken Dilruba

  • Put the onions and ginger in a blender or food processor and process into a smooth paste.
  • Heat the butter or oil in a deep vessel (alternatively pressure cooker) and gently brown the onion-ginger mixture, stirring often.
  • Add the chicken and yoghurt
  • Combine well and cook over medium heat until the mixture becomes nearly dry and the chicken begins to change colour to brown.
  • Grind the almonds, walnuts until fine powder is prepared.
  • Mix with milk and then add the mixture to chicken along with garam masala, turmeric, chilli peppers and salt.
  • Cook over medium heat, stirring often, until the chicken is very tender and sauce is very thick (about 10-15 minutes).
  • Stir in the saffron/milk mixture and cook 1-2 minutes longer.
  • Finally garnish with coriander and mint leaves.
  • Serve Chicken Dilruba with Roti, Naan or Paratha.

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