Thursday, 14 July 2016

Chicken Doodh Dulari - "Chicken in Milk Gravy"

I saw this recipe on one of the Pakistani News Channel and I knew I wanted to try it out instantly. Doodh Dulari is one of the sweet dishes but I was eager to know how the savoury version and that too of chicken turn out. Trust me when I say that nothing was left when I made it, all plates licked including cooking pan. 

The recipe is by Chef Zakir. I made few changes to the recipe. 

* Chicken leg piece (boneless) ½ kg
* Medium onion (chopped) 1
* Water 1 cup
* Green chili 3-4
* Danedar khoya as required
* Milk ¼ cup
* Garlic (chopped) 4-5 cloves
* Ginger (chopped) 1 medium piece
* Kewra 1 tbsp
* Tomato Paste 
* Tomato puree 1 tbsp
* Fresh cream 2 tbsp
* Ghee 3-4 tbsp
Paste ingredients
* Dry red chili 4-5
* Bay leaves 1
* Cloves 4-5
* Cardamom 2-3
* Water ¼ cup
* Cinnamon 2 medium pieces
* Mustard seeds 1 tsp
* Sesame 1 tsp
* Whole black pepper 1 tsp
* Khushkhash 1 tbsp
* Vinegar 1 tbsp
* Salt to taste

1. Cut the chicken into cubes. Now in a hot water soak 4-5 dry red chili, 1 bay leave and 1 tbsp khushkhash. Now in a juicer blender put 1 tsp mustard seeds, 1 tsp sesame, 1 tsp whole black pepper, 2 pieces of cinnamon, 2-3 cardamom, 1 tbsp vinegar, ¼ cup water, soaked red chili, bay leave and khushkhash, mix it well till it becomes a thick paste. 
2. Marinate the chicken with the paste. Now in a wok heat 3-4 tbsp ghee and put 4-5 chopped garlic, 1 piece chopped ginger and 1 chopped onion, fry them for 3-4 minutes. Then add the marinated chicken with 1 cup water, cover the lid and let it cook. 
3. After 10-12 minutes remove the lid and add 1 tbsp tomato puree, 3-4 green chili, 25 gm khoya, ¼ cup milk and 1 tbsp kewra and salt to taste, cook on high flame. When the ghee comes up the dish is ready to serve.
Serve with Naan, Tandoori Roti or Boiled Rice 

Important Notes:
a) If you don't have khushkhash available replace it with almonds 

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