Chicken dalcha recipe

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Prep Time:0 minutes | Cooking Time:1 hour
2 stars - based on 1 votes

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INGREDIENTS:

  1. Chicken pieces - 1/2 kilogram
  2. Pigeon pea - 150 grams
  3. Finely sliced Onion - 2
  4. Chopped Tomato - 2
  5. Slit Green chili - 4
  6. Chopped Brinjal - 3
  7. Chopped potato - 4
  8. Chopped Carrot - 1
  9. Chopped Chayote (cho cho) - 1
  10. Chopped Plantain - 1
  11. Chopped Small Mango - 1
  12. Tamarind - 1 lemon size
  13. Ginger garlic paste - 3 teaspoon (tsp.)
  14. Coriander powder - 1 1/2 teaspoon (tsp.)
  15. Black pepper powder - 1 teaspoon (tsp.)
  16. Fennel powder - 1/2 teaspoon (tsp.)
  17. Turmeric powder - 1/2 teaspoon (tsp.)
  18. Garam masala powder - 1 teaspoon (tsp.)
  19. Curry leaf - 10 or from 5 stalks (stems)
  20. Coriander leaf - 8 or from 2 stalks (stems)
  21. Mint leaf - 8 or from 2 stalks (stems)
  22. Cinnamon stick - 1 inch
  23. Clove - 2
  24. Cardamom - 2
  25. Oil - 1 ladle or 1/4 cup
  26. Salt - as needed

PREPARATION:

  1. Soak tamarind in 1/4 cup of water for 20 minute and get thick juice.
  2. Cook pigeon pea in 2 cups of water in a pressure cooker of 5 to 6 whistle.
  3. In a pressure cooker heat oil. Add cinnamon stick, clove, cardamom and sauté for 1 minute.
  4. Now add onion, green chili and cook until onion turns translucent (golden brown).
  5. Now add ginger garlic paste, mint leaf, garam masala powder, chili powder and sauté until oil start to separate.
  6. Now add tomato and sauté until the oil separates.
  7. Now add the chicken and sauté until its coated well.
  8. Now add coriander powder, black pepper powder, cumin powder, chili powder, fennel powder, turmeric powder and sauté for 2 to 3 minutes.
  9. Now add brinjal, potato, carrot, Chayote (cho cho), plantain, tamarind juice, cooked pigeon pea, salt, 1 cup of water, curry leaves. Now cook this for 2 whistle.
  10. Once the pressure is gone, add the mango and cook until the mango is cooked.
  11. Before you remove from stove (heat), garnish with coriander leaf and serve the dalcha.

NOTES:


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