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Dhakai chicken Roast

Dhakai chicken Roast

Cooking Time

Preparation Time : 10

Cook Time : 45

Total Time : 55

Ingredients

Serves 2

  • Whole chicken legs 2 nos

  • Onion medium, paste 1 nos

  • Ginger paste 1 tsp

  • Garlic paste 1 tsp

  • Curd 2 tbsp

  • Cream 1/4 cups

  • Red chilly powder 1/2 tsp

  • turmeric powder 1/4 tsp

  • Green cardamon 1 nos

  • Cinnamon stick 1 inch

  • Bay leaf 2 nos

  • Ghee 1 tbsp

  • Mustard oil 2 tbsp

  • salt 1 tsp

  • Roasted spice powder 2 tsp

  • Beresta 1/4 cups

  • To be roasted and ground spice mix, green cardamon 2-3 nos

  • Shah Jeera 1 tsp

  • Nutmeg 1/8 tsp

  • Pepper 2 tsp

Directions

  • 01

    Make deep slit marks on the chicken legs with a knife. marinate with salt, turmeric powder and red chilly powder for 1/2 an hour. take it out and keep aside.

  • 02

    Heat mustard oil in a pan, sear the chicken legs on a high flame for about 3-4 minutes on each side.

  • 03

    Into the same oil add onion paste, ginger paste and garlic paste. Cook till the raw smell of onion disappears.

  • 04

    Add whipped curd and stir continuously so that it didn't split up.

  • 05

    Add turmeric powder, chilly powder,salt and sugar.

  • 06

    When oil starts releasing place the chicken legs and some water. cover and simmer the chicken.

  • 07

    Meanwhile in a Tadka pan add ghee to that add green cardamons, cinnamon stick and bay leaf. once the aroma comes pour it in the chicken gravy.

  • 08

    Add the beresta, cream and simmer the chicken until it's done and the gravy has thickened to coating consistency.

  • 09

    sprinkle the roasted spice mix, stir it well for 1 minute.

  • 10

    Switch off the flame and keep it covered for at least 15 minutes before serving with Parantha, naan etc.

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