Murgh Dalcha

Recipe by
Total Time:
45-60 minutes
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Stewed Recipe
Difficulty: Hard

Take a look at more Side-Dish Recipes. You may also want to try ROUCH BEER CHICKEN WINGS WITH SPICY HABANERA CHILLY DIP , Palak Chole, Taiwanese Hamburgers, Omam Rasam

Rate This Recipe

Ingredients

  • 250g - chicken cut into bite size pieces (with bones)
  • 3/4 cups - masoor dal (red dal)
  • 2 tsp - ginger paste
  • 3 tsp - garlic paste
  • 1.5 tsp - coriander powder
  • 1/2 tsp - turmeric powder
  • 1 tsp - red Chilli powder
  • 1 - big tomato skinned and chopped
  • 2 - big sliced onions
  • 1 - big onion fried golden brown
  • 2 tbsp - oil
  • 1 - small ball of tamarind (marble size) soaked in 1/4 cup hot water
  • 1 tbsp - mint leaves chopped
  • 4 tbsp - green coriander chopped
  • Salt to taste
  • 1/2 tsp - garam masala powder
  • 2 - green cardamoms
  • 4 - pepper corns
  • 1 inch - cinnamon stick
  • 1 tsp - kasoori methi crushed
  • For tempering:
  • 2 tbsp - ghee, butter or oil
  • 3 - green chillies half slit lengthwise
  • 10 - curry leaves
  • 1 tsp - cumin seeds
  • 1 tsp - mustard seeds
  • 1 tsp - coriander seeds
  • 1 tbsp - cashew nuts

How to Make Murgh Dalcha

  • Wash and boil masoor dal with 1/4 tsp turmeric powder and some salt and enough water till tender.
  • Heat oil, add whole garam masala, and saute. Then add the sliced onion and fry till light brown.
  • Add the chopped tomatoes and fry for a few minutes.
  • Add the ginger-garlic paste, remaining turmeric powder and fry till light brown, then add the chicken pieces and little salt and fry till oil separates.
  • Add chilli powder, coriander powder, mint leaves and 2 cups water and cook till the chicken is tender.
  • To the chicken add the cooked dal, crushed fried onions, 1.5 cup warm water, soaked and strained tamarind water.
  • Add garam masala and crushed kasoori methi and simmer till completely cooked.
  • For tadka:
  • Heat oil or ghee, add mustard seeds and let them splutter
  • Then add curry leaves, cumin seeds, coriander seeds, slit green chillies and chopped cashewnuts.
  • Fry for a minute and pour it on the cooked murgh daalcha.
  • Garnish with chopped coriander and serve hot with pulao, or ghee rice, or chapatti or naan or paratha and curd.

EXPLORE CATEGORIES